Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing

Medina, Isabel; Satué-Gracia, M T; Frankel, E. N.

doi:10.1007/s11746-999-0223-z

Cited by 64 publications

(48 citation statements)

References 31 publications

(37 reference statements)

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“…The direct and accurate analysis of volatiles in ground roasted coffee by static headspace (SH-GC) requires careful standardization of instrumental parameters such as sample size, equilibration time and temperature, and instrumental conditions required for the separation of volatile compounds (10).…”

Section: Introductionmentioning

confidence: 99%

Optimizing Headspace Temperature and Time Sampling for Identification of Volatile Compounds in Ground Roasted Arabica Coffee

Sanz

Ansorena

Bello

et al. 2001

J. Agric. Food Chem.

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Equilibration time and temperature were the factors studied to choose the best conditions for analyzing volatiles in roasted ground Arabica coffee by a static headspace sampling extraction method. Three temperatures of equilibration were studied: 60, 80, and 90°C. A larger quantity of volatile compounds was extracted at 90°C than at 80 or 60°C, although the same qualitative profile was found for each. The extraction of the volatile compounds was studied at seven different equilibration times: 30, 45, 60, 80, 100, 120, and 150 min. The best time of equilibration for headspace analysis of roasted ground Arabica coffee should be selected depending on the chemical class or compound studied. One hundred and twenty-two volatile compounds were identified, including 26 furans, 20 ketones, 20 pyrazines, 9 alcohols, 9 aldehydes, 8 esters, 6 pyrroles, 6 thiophenes, 4 sulfur compounds, 3 benzenic compounds, 2 phenolic compounds, 2 pyridines, 2 thiazoles, 1 oxazole, 1 lactone, 1 alkane, 1 alkene, and 1 acid.

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Section: Introductionmentioning

confidence: 99%

Optimizing Headspace Temperature and Time Sampling for Identification of Volatile Compounds in Ground Roasted Arabica Coffee

Sanz

Ansorena

Bello

et al. 2001

J. Agric. Food Chem.

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“…The volatiles of pilchard contained the highest amounts of 2-ethylfuran, being more than 5 times higher than in the other species. A potential mechanism for 2-ethylfuran formation in fish muscle has been proposed, including n-3 fatty acid β-oxidation to produce conjugated dienes radicals, which are further oxidized to produce vinylhydroperoxides; these in turn lose a hydroxyl radical and undergo cyclization to form 2-ethylfuran (Medina et al, 1999).…”

Section: Resultsmentioning

confidence: 99%

Volatile compounds of some popular Mediterranean seafood species

2013

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The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species' fat content.

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“…Some sulfide compound detected in the yolk of pidan treated with 0.2% PbO 2 confirm that lead binding helps in the retain- -3), which can undergo β-cleavage to produce a conjugated diene radical which can react with oxygen to produce a vinyl hydroperoxide. Cleavage of the vinyl hydroperoxide by loss of a hydroxyl radical forms an alkoxyl radical, that undergoes cyclisation, thus producing 2-ethylfuran (Medina et al, 1999). Thus, the 0.2% PbO 2 was found to be effective in retarding the formation of secondary lipid oxidation products in pidan yolk during pidan production.…”

Section: Changes In Mineral Content Of Pidan White and Yolkmentioning

confidence: 98%

Effect of Different Cations on Pidan Composition and Flavor in Comparison to the Fresh Duck Egg

Ganasen¹,

Benjakul²,

Kishimura³

2013

Korean Journal for Food Science of Animal Resources

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The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% PbO 2 treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% PbO 2 . It confirmed that binding of lead prevent the maillard reaction in the pidan treated with PbO 2 . Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% ZnCl 2 reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% PbO 2 and 0.2% ZnCl 2 showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% ZnCl 2 treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% PbO 2 treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.

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Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing

Cited by 64 publications

References 31 publications

Optimizing Headspace Temperature and Time Sampling for Identification of Volatile Compounds in Ground Roasted Arabica Coffee

Optimizing Headspace Temperature and Time Sampling for Identification of Volatile Compounds in Ground Roasted Arabica Coffee

Volatile compounds of some popular Mediterranean seafood species

Effect of Different Cations on Pidan Composition and Flavor in Comparison to the Fresh Duck Egg

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