Volatile components of boiled scallop

Suzuki, Jun; Ichimura, Nobutomo; Etoh, Takeaki

doi:10.1080/87559129009540891

Cited by 21 publications

(17 citation statements)

References 7 publications

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“…The cooked fillets of LF group had significantly lower amounts of 1-pentanol and undecanol compared than its raw muscle (p < .05). Similar result was obtained in boiled scallop (Patinopecten yessoensis), which had a lower concentration of n-pentanol than that of the raw fillets (Suzuki, Ichimura & Etoh, 1990). In the muscle of CF group, the levels of 1-hexanol and 1-octanol significantly increased, while 1-penten-3-ol, (Z)-2-penten-1-ol and 1-pentanol significantly decreased after cooking (p < .05).…”

Section: Alcoholssupporting

confidence: 74%

Dietary fishmeal levels affect the volatile compounds in cooked muscle of farmed large yellow croaker Larimichthys crocea

Mao

Wei

et al. 2017

Aquac Res

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A comparative study on the volatile compounds in cooked muscle of wild and farmed large yellow croaker (LYC) was conducted. The two farmed LYC groups were fed with diets containing 44% (CF) and 25% (LF) of fish meal (FM) respectively. Results showed that 48 volatiles, including aldehydes, alcohols, ketones, hydrocarbons, aromatics, acids, esters, furans and miscellaneous compound, were detected in cooked fillets. The LF group had significantly lower amounts of total aldehydes and ketones, higher content of miscellaneous compound in cooked fillets than that in the CF and wild groups (p < .05). Compared with the wild group, the LF group had significantly lower amounts of total alcohols, acids and esters, while the CF group had significantly lower amounts of total aldehydes, higher content of total ketones in cooked muscle (p < .05). According to the principal component analysis (PCA), some volatiles (propanal, nonanal, etc.) could be considered as sensitive indicators to classify cooked muscle samples. In conclusion, differences in the volatiles in the cooked muscle between the wild and farmed LYC have been found. Low level of dietary FM (25%) changed the volatile profiles in cooked fillets of farmed LYC. A PCA may be useful to screen potential volatiles to classify cooked muscle samples in this study.

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Section: Alcoholssupporting

confidence: 74%

Dietary fishmeal levels affect the volatile compounds in cooked muscle of farmed large yellow croaker Larimichthys crocea

Mao

Wei

et al. 2017

Aquac Res

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“…Most of these volatile compounds were generated by the auto‐oxidation of lipids. The auto‐oxidation reaction is associated with the fish species, the conditions of fish oil refinement, especially temperature, oxygen, chemical reagents, and light or metal content . The relative content of hexanal changed significantly, crude oil (2.13 ± 0.01%), degummed oil (1.64 ± 0.02%), deacidified oil (0.67 ± 0.14%), bleached oil (0.53 ± 0.09%), and deodorized oil (0.75 ± 0.11%).…”

Section: Resultsmentioning

confidence: 99%

Analysis of the Changes in Volatile Compound and Fatty Acid Profiles of Fish Oil in Chemical Refining Process

Song

Dai

Shen

et al. 2017

Euro J Lipid Sci & Tech

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In this study, the effect of chemical refining on the volatile compound and fatty acid profiles of crude fish oil is evaluated. The process mainly comprises degumming, deacidification, decoloration, and deodorization. The changes in volatile compounds during the refining process are detected by headspace solid phase micro extraction (HS‐SPME) coupled with gas chromatography‐mass spectrometry (GC‐MS). Meanwhile, the fatty acid profile is determined by GC. The results showed that hexanal, nonanal, undecanal, 2‐nonanone, and 2‐undecanone are the key volatile components of fish oil, and the relative content of each compound changed significantly in each step. The proportion of polyunsaturated fatty acids (PUFAs) in the refined oil increased, while the proportion of saturated fatty acids (SFAs) reduced significantly. This study provides a theoretical basis for the improvement of sensory characteristics of fish oil via chemical refining. Practical Applications: Chemical refining is employed for improving the characteristics of crude fish oil, mainly including the volatile compound and fatty acid compositions. The result demonstrated that the refining process could affect the volatile compound and fatty acid profiles significantly, which provided the theoretical foundation for the optimization of process conditions. An NMR‐based metabolomic approach,using “one‐to‐one” OPLS‐DA models, allows to identify biomarkers of different production zones in “Bosana” Sardinian EVOO.

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“…Sulphur compounds have been reported to contribute to pleasant, as well as unpleasant, odours formed during processing or storage of foodstuffs and may also be formed as natural metabolic products (Alasalvar, Quantick, & Grigor, 1997;Pan, Tsai, Chen, & Wu, 1997). Dimethyl sulphide is a well-established aroma compound in oysters aroma (Ronald & Thomson, 1964), and was reported by Suzuki, Ichimura, and Etoh (1990) to be one of the most important flavour components among 84 volatile compounds identified in boiled scallops. Yeo and Shibamoto (1991) demonstrated that pH has an important influence on the production of many heterocyclic and other flavour compounds.…”

Section: Effect Of Hp Treatment On Volatile Compoundsmentioning

confidence: 97%

Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)

Cruz-Romero¹,

Kerry²,

Kelly³

2008

Innovative Food Science & Emerging Technologies

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Volatile components of boiled scallop

Cited by 21 publications

References 7 publications

Dietary fishmeal levels affect the volatile compounds in cooked muscle of farmed large yellow croaker Larimichthys crocea

Dietary fishmeal levels affect the volatile compounds in cooked muscle of farmed large yellow croaker Larimichthys crocea

Analysis of the Changes in Volatile Compound and Fatty Acid Profiles of Fish Oil in Chemical Refining Process

Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)

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