Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

Iglesias, Jacobo; Medina, Isabel; Bianchi, Federica; Careri, Maria; Mangia, Alessandro; Musci, M.

doi:10.1016/j.foodchem.2009.01.076

Cited by 143 publications

(92 citation statements)

References 27 publications

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“…Among the numerous alcohols, aldehydes and ketones detected herein, hexanol, 1-penten-3-ol, 1-octen-3-ol, heptanal, nonanal, trans-2-octenal, cis-4-heptenal and 2,3-pentanedione have already been reported in the literature as products of chemical activity of fish (Duflos et al, 2006;Iglesias & Medina, 2008;Iglesias et al, 2009;Leduc et al, 2012;Selli & Cayhan, 2009;Soncin et al, 2009). In particular, heptanal, nonanal, cis-4-heptenal and 1-octen-3-ol are potent contributors to sea bream aroma (Selli & Cayhan, 2009), heptanal and nonanal arise respectively from the oxidation of n-6 and n-9, polyunsaturated fatty acid (Duflos et al, 2006;Soncin et al, 2009), cis-4-heptenal by the oxidation of unsaturated fatty acids (Iglesias & Medina, 2008) and finally the presence of 1-octen-3-ol is associated with the oxidation of arachidonic acid by 12-lipoxygenase (Duflos et al, 2006;Iglesias & Medina, 2008).…”

Section: Headspace Spme-gc/ms Analysis Of Vocsmentioning

confidence: 59%

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

et al. 2015

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Section: Headspace Spme-gc/ms Analysis Of Vocsmentioning

confidence: 59%

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

et al. 2015

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“…Among the latter categories, alcohols were the major fraction. The compound 1-octen-3-ol, which significantly contributed to the unpleasant rancid flavor due to its very low sensorial threshold value, is produced by 15-lipoxygenase from EPA or by 12-lipoxygenase from arachidonic acid (Iglesias and Medina, 2008;Iglesias et al, 2009). In addition, it has been reported that the combination of benzyl alcohol, 1-octen-3-ol and 2-octen-1-ol imparts a heavy, plant-like odor to enzymatic hydrolysates (Josephson et al, 1984a).…”

Section: Spme-gc-ms Analysismentioning

confidence: 99%

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

Chen

et al. 2016

J. Ocean Univ. China

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Unfavorable fishy odour is an inevitable problem in aquatic products. In the present study, headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) analysis of volatiles from untreated samples and three deodorized samples (under the optimal conditions) of Paphia undulata enzymatic hydrolysate revealed that the compounds contributing to the distinctive odor were 1-octen-3-ol, n-hexanal, n-heptanal, 2,4-heptadienal, and 2,4-decadienal, whereas n-pentanal, n-octanal, n-octanol, benzaldehyde, 2-ethylfuran and 2-pentylfuran were the main contributors to the aromatic flavor. The deodorizing effects of activated carbon (AC) adsorption, yeast extract (YE) masking and tea polyphenol (TP) treatment on a P. undulata enzymatic hydrolysate were investigated using orthogonal experiments with sensory evaluation as the index. The following optimized deodorization conditions were obtained: AC adsorption (35 mg mL −1 , 80℃, 40 min), YE masking (7 mg mL −1 , 45℃, 30 min) and TP treatment (0.4 mg mL −1 , 40℃, 50 min). AC adsorption effectively removed off-flavor volatile aldehydes and ketones. YE masking modified the odor profile by increasing the relative contents of aromatic compounds and decreasing the relative contents of aldehydes and ketones. The TP treatment was not effective in reducing the odor score, but it significantly reduced the relative content of aldehydes while increasing that of alkanes. It is also notable that TP effectively suppressed trimethylamine (TMA) formation in a P. undulate hydrolysate solution for a period of 72 h.

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“…Fishy odor is one of the main obstacles in aquatic product processing. Flavor compounds in seafood can be produced by enzymatic reactions, oxidation of unsaturated fatty acids or microbial metabolism (Iglesias et al, 2009). MP with high level of lipids showed strong fishy-flavor.…”

Section: Characters Of Mdp and Mdphmentioning

confidence: 99%

Enzymatic hydrolysis of defatted mackerel protein with low bitter taste

Hou

Zhao

2011

J. Ocean Univ. China

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Ultrasound-assisted solvent extraction was confirmed as a novel, effective method for separating lipid from mackerel protein, resulting in a degreasing rate (DR) of 95% and a nitrogen recovery (NR) of 88.6%. To obtain protein hydrolysates with high nitrogen recovery and low bitter taste, enzymatic hydrolysis was performed using eight commercially available proteases. It turned out that the optimum enzyme was the 'Mixed enzymes for animal proteolysis'. An enzyme dosage of 4%, a temperature of 50 , and a ℃ hydrolysis time of 300 min were found to be the optimum conditions to obtain high NR (84.28%) and degree of hydrolysis (DH, 16.18%) by orthogonal experiments. Glutamic acid was the most abundant amino acid of MDP (defatted mackerel protein) and MDPH (defatted mackerel protein hydrolysates). Compared with the FAO/WHO reference protein, the essential amino acid chemical scores (CS) were greater than 1.0 (1.0−1.7) in MDPH, which is reflective of high nutritional value. This, coupled with the light color and slight fishy odor, indicates that MDPH would potentially have a wide range of applications such as nutritional additives, functional ingredients, and so on.

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Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

Cited by 143 publications

References 27 publications

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

Enzymatic hydrolysis of defatted mackerel protein with low bitter taste

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