Volatile Compounds of Fishy Odor in Sardine by Simultaneous Distillation and Extraction under Reduced Pressure.

Yoshiwa, Tetsuro; Morimoto, Kyozo; Sakamoto, Koji; Ishikawa, Yukihiro; Tokita, Masako; Morita, Makio

doi:10.2331/suisan.63.222

Cited by 20 publications

(13 citation statements)

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“…All of these aldehydes were identified by comparing their mass spectra and GC retention times to those of authentic compounds, except for 2,4,7-decatrienal. The compound identified as 2,4,7-decatrienal was eluted closely after 2,4-decadienal [37,38] on a Supelcowax-10 fused silica column, and the mass spectrum was confirmed by data reported previously [39].…”

Section: Volatiles Generated By Autoxidation Of Dpa Ethyl Estersupporting

confidence: 59%

Oxidation of all‐ cis ‐7,10,13,16,19‐docosapentaenoic acid ethyl ester. Hydroperoxide distribution and volatile characterization

Pan

Kaneko²,

Ushio

et al. 2005

Eur. J. Lipid Sci. Technol.

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Oxidation of all-cis-7,10,13,16,19-docosapentaenoic acid ethyl ester. Hydroperoxide distribution and volatile characterizationThe isomeric hydroperoxide distribution and the composition of volatiles generated by oxidation of all-cis-7,10,13,16,19-docosapentaenoic acid ethyl ester (DPA Et) were determined. DPA Et was prepared by using seal blubber oils as raw material and purified by urea complexation and reverse-phase high-performance liquid chromatography (HPLC). The DPA Et of over 96% purity thus obtained was dissolved in methanol and subsequently divided into two portions. One portion was added with methylene blue and exposed to a tungsten bulb light at 5 7C for photosensitized oxidation. The other portion was added with 2,2'-azobis (2,4-dimethylvaleronitrile) as an azo-radical initiator and kept in the dark at room temperature for autoxidation. Positional isomers of hydroperoxides generated by autoxidation or photosensitized oxidation of DPA Et were separated by normal-phase HPLC and detected by a fluorescence detection system as well as UV absorption. The peak components were identified by gas chromatography-mass spectrometry (GC-MS). Eight isomeric hydroperoxides, including certain amounts of 7-, 10-, 11-, 13-, 14-, 16-, 17-, and 20-hydroperoxy docosapentaenoate, were generated by autoxidation of DPA Et. The photosensitized oxidation of DPA Et yielded not only the above eight hydroperoxide isomers but also two additional isomeric hydroperoxides, 8-and 19-hydroperoxy docosapentaenoate, which are characteristic hydroperoxide isomers generated by singlet oxygen-mediated oxidation. Volatiles formed by autoxidation of DPA Et at 50 7C were collected and analyzed by solid-phase micro-extraction and GC/GC-MS. A number of aldehydes, ketones, alcohols, acids, furans and hydrocarbons were identified. The formation mechanisms of certain volatiles are discussed.

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Section: Volatiles Generated By Autoxidation Of Dpa Ethyl Estersupporting

confidence: 59%

Oxidation of all‐ cis ‐7,10,13,16,19‐docosapentaenoic acid ethyl ester. Hydroperoxide distribution and volatile characterization

Pan

Kaneko²,

Ushio

et al. 2005

Eur. J. Lipid Sci. Technol.

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“…These components may be generated by enzymatic reactions, lipid autoxidation, microbial degradation, and environmentally and thermally derived reactions (Shahidi and Cadwallader, 1997). Compounds of alcohols, ketones, aldehydes, as well as nitrogen-containing compounds and sulfocompounds, have been revealed as the main source of fishy odors (Campo et al, 2003;Josephson et al, 1984b;Khiari and Bruchet, 1999;Yoshiwa et al, 1997). Specific compounds of alcohols, ketones and aldehydes such as 2-methylpropanal, 2-methylbutanal, 2-pentanone, butylaldehyde, n-hexanal, n-heptenal, trans-4-heptenal, cis-3-hexenol, trans,cis-2,4-decadienal, trans-4-heptenal and 1-penten-3-one are considered contributors to the characteristic odor of aquatic products (Fukami et al, 2002;Hirano et al, 1992;Khiari and Bruchet, 1999;Yoshiwa et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

“…Compounds of alcohols, ketones, aldehydes, as well as nitrogen-containing compounds and sulfocompounds, have been revealed as the main source of fishy odors (Campo et al, 2003;Josephson et al, 1984b;Khiari and Bruchet, 1999;Yoshiwa et al, 1997). Specific compounds of alcohols, ketones and aldehydes such as 2-methylpropanal, 2-methylbutanal, 2-pentanone, butylaldehyde, n-hexanal, n-heptenal, trans-4-heptenal, cis-3-hexenol, trans,cis-2,4-decadienal, trans-4-heptenal and 1-penten-3-one are considered contributors to the characteristic odor of aquatic products (Fukami et al, 2002;Hirano et al, 1992;Khiari and Bruchet, 1999;Yoshiwa et al, 1997). In addition, dimethyl trisulfide and 2-ethylpyridine were reported to be principal contributors to the distinctive odor (Duflos et al, 2006;Fukami et al, 2002).…”

Section: Introductionmentioning

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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“…Yoshiwa et al (1997) believed 2,4-hexadienal and 2-heptenal were the main volatile compounds of sardine for fishy odor. Furthermore, (E)-2-octenal also had impact on off-flavors due to its cardboard-like odor.…”

Section: Resultsmentioning

confidence: 97%

Volatile Compounds Analysis and Off-Flavors Removing of Porcupine Liver

Chen

Sheng

et al. 2016

FSTR

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Porcupine liver was an important source of protein, fat, and vitamins, and was of high economic and food value.But its stronger off-flavor which occurred during cooking was an impediment to consumption of liver products.In this study, the volatile compounds of porcupine liver were analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Results showed that hexanal ( Taken together, the off-flavors of porcupine liver were removed by fermentation with the yeast effectively.

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Volatile Compounds of Fishy Odor in Sardine by Simultaneous Distillation and Extraction under Reduced Pressure.

Cited by 20 publications

References 0 publications

Oxidation of all‐ cis ‐7,10,13,16,19‐docosapentaenoic acid ethyl ester. Hydroperoxide distribution and volatile characterization

Oxidation of all‐ cis ‐7,10,13,16,19‐docosapentaenoic acid ethyl ester. Hydroperoxide distribution and volatile characterization

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

Volatile Compounds Analysis and Off-Flavors Removing of Porcupine Liver

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