Study on the volatile profile characteristics of oyster Crassostrea gigas during storage by a combination sampling method coupled with GC/MS

Determination of volatile compounds in turbot (Psetta maxima) during refrigerated storage by headspace solid‐phase microextraction and gas chromatography–mass spectrometry

“…Heptanal is generated from n ‐6 polyunsaturated fatty acid (PUFA) oxidation and nonanal from n ‐9 PUFA oxidation . (2 E ,6 Z )‐Nonadienal in the flavour of turbot has been considered to be produced from the oxidation of n ‐3 polyunsaturated fatty acids and to contribute a cucumber‐like aroma . The clear decrease of these fresh‐fish volatiles in turbot during refrigerated storage could result from both microbial action and endogenous enzyme action.…”

“…25 (2E,6Z)-Nonadienal in the flavour of turbot has been considered to be produced from the oxidation of n-3 polyunsaturated fatty acids and to contribute a cucumber-like aroma. 26 The clear decrease of these fresh-fish volatiles in turbot during refrigerated storage could result from both microbial action and endogenous enzyme action. In contrast, the compounds generated in larger amounts during storage were 3-methylbutanal and benzene acetaldehyde.…”

Characterization of Farmed Ovate Pompano (Trachinotus ovatus Linnaeus) Freshness during Ice Storage by Monitoring the Changes of Volatile Profile

“…The 1-penten-3-ol, hexanal, heptanal, and nonanal found in this study were derived from the oxidation of unsaturated fatty acids (Yasuhara and Shibamoto, 1995;Cruz-Romero et al, 2008). 1-Penten-3-ol has been identified in various fish species including tuna, gilthead sea bream, oyster, whiting (Duflos et al, 2005;Edirisinghe et al, 2007;Soncin et al, 2009;Zhang et al, 2009). 1-Penten-3-ol was reported to be the product of the action of lipoxygenases on ω-3 PUFA (German et al, 1992;Hu and Pan, 2000).…”

“…This makes it difficult to search for species-independent chemical markers (Duflos et al, 2006). Zhang et al (2009) found that the difference of entire volatile profile characteristics other than individual compounds seemed to provide more precise information for oyster deterioration during storage. The analysis of the entire volatile profile could have to be used in evaluating fish freshness and in searching for species specific chemical markers.…”

PRODUÇÃO DE COMPOSTOS ORGÂNICOS VOLÁTEIS (COV’s) POR Phormidium sp. EM BIORREATORES HETEROTRÓFICOS

“…A utilização do cultivo heterotrófico elimina requisitos de luminosidade e pode aumentar consideravelmente as taxas de crescimento de massa celular, além de permitir a utilização de qualquer fermentador como um biorreator o que possibilita uma significativa redução de custos para a maioria dos processos devido a simplicidade de operação (Morales-Sanchéz et al, 2013;Cheng et al, 2009;Perez-Garcia et al, 2011). A habilidade das microalgas em utilizar substratos orgânicos para manutenção da existência representa uma alternativa no direcionamento da obtenção de compostos não obtidos em cultivos convencionais fotossintéticos, além de vantagens como a simplificação de operações unitárias do processo.…”