Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation

Abstract

An inventory of the most part of sulfur-containing volatile compounds (SCVCs) present in seafood was carried out. These molecules constitute key compounds to understand and improve seafood quality. According to their nature, concentration and environmental parameters (temperature), they can move the overall seafood odor from desirable to rotten. Sulfury odors can also indicate problems in sanitary quality. Thus, it is essential to monitor the generation of these compounds to better control the organoleptic and sanitary quality of seafood. SCVC were divided in two categories: aliphatic compounds and cyclic compounds. Among cyclic SCVC, several families of compounds can be distinguished as thiophenes, thiazoles and their respective derivatives. The main pathways of formation of SCVC in seafood are investigated in order to better understand their presence in seafood aroma. Microbial mediated enzymatic reactions are mainly implied in the generation of aliphatic SCVC whereas Maillard reactions are involved in the generation of cyclic SCVC. A small part of SCVC could also derive from the environment by direct bioaccumulation of S-containing molecules or precursors. Then, the occurrence of SCVC in seafood is discussed according to the extraction methods, analysis methods sometimes olfactometric methods and the species the state and the average biochemical composition of the seafood matrix in which they were recovered. Finally, among the identified SCVC, the odorant properties of odor-active volatile compounds were investigated. Aromatic notes and odorant thresholds for odorant SCVC of seafood aroma are listed. Both pathways of formation and lists of SCVC linked to their odorant properties constitute important indicators to optimise seafood quality from an organoleptic and sanitary point of view.

Anthropogenic contributions to global carbonyl sulfide, carbon disulfide and organosulfides fluxes

“…Varlet and Fernandez (2010) reviewed the occurrence, odorant properties and formation mechanisms of sulfur-containing volatile compounds in seafood. MeSH, DMS and DMDS were important components of seafood odour while DMTS was a marker of spoilage (Duflos et al, 2006).…”

Effects of dietary nutrients on volatile breath metabolites

“…The kinetics of the acute release of aromas from food or beverages is complex, being dependent on the physiological processes involved in swallowing, the lipid content of the food ( 36 ) and the vapour pressure of the compound ( 37 ) . There are a number of volatile compounds in food that may rapidly appear in the breath following their consumption ( 38 – 40 ) .…”

Volatile compounds of some popular Mediterranean seafood species

“…Thioamides, herein present in shrimp, have also been reported for crab (Chung, 1999) and dried squid (Kawai et al, 1991). Thiazoles, have been found in cuttlefish oil (Shen et al, 2007) and cooked squid (Kubota et al, 1996) and have been reported as heating products in seafood (Varlet & Fernandez, 2010).…”

“…The S-containing compounds, are considered to be enzymatically produced in seafood from methionine and cysteine (Varlet & Fernandez, 2010). Thioamides, herein present in shrimp, have also been reported for crab (Chung, 1999) and dried squid (Kawai et al, 1991).…”