Studies on the Volatile Compounds of Roasted Spotted Shrimp

Tachihara, Toru; Ishizaki, Susumu; Ishikawa, Masashi; Kitahara, Takeshi

doi:10.1002/cbdv.200490155

Cited by 12 publications

(15 citation statements)

References 13 publications

(15 reference statements)

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“…Thus, it is necessary to consider first the method of extraction before the nature and the state of the food matrix. Indeed, a part of SCVC found in fresh seafood Tachihara et al, 2004Ishizaki et al, 2005 2-(ethylthio)-butane Kubota et al, 1986SDE Cod Loach Morita et al, 2003 Eel Salmon SDE Boiled shrimps Morita et al, 2001 (continued) (3) LRI: Linear Retention Index on capillary columns, RT: Retention Time on capillary columns. When available, the columns type is indicated between brackets.…”

Section: Extraction Methods Of Scvc In Seafoodmentioning

confidence: 99%

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

Varlet

Fernández

2010

Food sci. technol. int.

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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.

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Section: Extraction Methods Of Scvc In Seafoodmentioning

confidence: 99%

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

Varlet

Fernández

2010

Food sci. technol. int.

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“…have reviewed the chemistry of cysteine and cysteine‐ S ‐conjugates as precursors to flavour and fragrance compounds. Tachihara et al . found sulfur‐ and nitrogen‐containing compounds to be key odour components in roasted spotted shrimp, identifying 29 from over 200 volatiles as significant by aroma extract dilution analysis.…”

Section: Food‐related Malodoursmentioning

confidence: 99%

Chemical composition of household malodours – an overview

Hammond

2013

Flavour & Fragrance J

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Modern lifestyles create plentiful opportunities for malodour generation and proliferation. A domestic dwelling provides a number of micro‐environments in which a range of malodour‐producing activities such as laundry, food preparation and necessary bodily functions take place. With a significant proportion of time spent indoors, there is increasing exposure to these micro‐environments. Knowledge of the chemical composition and, in particular, the key malodour components present in these situations, is crucial to understand how to limit their impact. This is a multi‐disciplinary undertaking, encompassing analytical measurements, physical–organic chemistry, biology and sensory evaluation. As a consequence information can be dispersed over a number of sources in the literature and is not always readily recognizable as malodour related. The current review addresses this situation, examining the state of knowledge of household malodour composition, covering in detail areas such as food preparation and disposal, indoor air concentrations and building emissions, and body effluents. Examples to illustrate these areas are presented and discussed. Copyright © 2013 John Wiley & Sons, Ltd.

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“…2-Acetyl-1-pyroline and 2-acetylthiazole ( M o r i t a e t a l . , 2 0 0 1 ) a n d 2 , 5 -d i m e t h y l p y r a z i n e a n d 3,5-dimethylpyrazine (Tachihara et al, 2004) were found to have shrimp-like flavors. The shrimp-like flavors of roasted shrimp were extracted and concentrated by distillation (Kubota et al, 1986).…”

Section: Introductionmentioning

confidence: 98%

Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection

Tamiya

Koomyart

Kobayashi

et al. 2016

FSTR

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Isada krill (12.5 kg) was first treated under subcritical water conditions at 140℃ or 160℃ by injecting steam into a large pressure-resistant vessel, and it was then separated into liquid extract and solid residue. The solid content, salt concentration, protein content, antioxidative activity, and odor intensity of the extract, as well as the color and odor of the residue, were determined. The preference score and flavor characteristics of both the extract and the residue were assessed by sensory evaluation. The results for the extracts and residues prepared by the largescale treatment were roughly the same as those for the extracts and residues prepared using a 117-mL small vessel operated at similar severity factors. Both the extracts and residues exhibited a pleasant shrimp-like flavor, and would be promising as seasonings.

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Studies on the Volatile Compounds of Roasted Spotted Shrimp

Cited by 12 publications

References 13 publications

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

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

Chemical composition of household malodours – an overview

Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection

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