Volatile compounds of some popular Mediterranean seafood species

Giogios, Ioannis; Kalogeropoulos, Nick; Grigorakis, Kriton

doi:10.12681/mms.342

Cited by 23 publications

(14 citation statements)

References 37 publications

(57 reference statements)

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“…Giogios et al . () evaluated the volatile compounds of the shrimp solution extracted via simultaneous steam distillation, and showed that the extract contained sulfur compounds and amines that impart a fishy odor. The highest preference scores, which reflected the property of shrimp‐like flavor, were given for the extracts and residues obtained at 160 and 180C.…”

Section: Resultsmentioning

confidence: 99%

Subcritical Water Treatment for Producing Seasoning From Semidried Isada Krill

Koomyart

Nagamizu

Khuwijitjaru

et al. 2014

J Food Process Engineering

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Semidried Isada krill (Euphausia pacifica) was treated with boiling water and subcritical water at 100-240C for 10 min with a semidried krill to a water ratio of 8/52 w/v to produce seasoning. The protein concentration, lipid content and odor concentration of the extract increased after increasing the treatment temperature. The highest protein content of the extract (0.047-0.049 kg/kg-extract) was obtained by subcritical water treatment at 180 or 200C. Compounds with lower molecular mass were detected in the extracts derived from subcritical water treatment at temperatures higher than 160C. The extract prepared by subcritical water treatment at 160 and 180C received the high score in the flavor preference test by a group of panelists. Treatment at temperatures lower and higher than 160-180C, respectively, conferred undesirable fishy and smoky or burnt odors to the extracts and residues. PRACTICAL APPLICATIONAlthough Isada krill is abundant in the Sanriku coast, Japan, its usage is limited to low-value-added products such as animal and aquaculture feeds. However, we found that subcritical water treatment of the krill produces an extract solution and a solid residue, both of which possess good flavor and proffer a great prospective for use as seasoning. Establishment of a method for using the krill as a raw material for seasoning with shrimp-like flavor would increase the value of the krill as a food resource for human consumption.

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Section: Resultsmentioning

confidence: 99%

Subcritical Water Treatment for Producing Seasoning From Semidried Isada Krill

Koomyart

Nagamizu

Khuwijitjaru

et al. 2014

J Food Process Engineering

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“…in P. eryngii and P. ostreatus, respectively. Toluene derives from unsaturated fatty acids and has been reported in wild edible species [15], freeze-dried truffle (Tuber aestivum) [57], and other food items like cooked beef [58,59] and fresh Mediterranean fish and shellfish [60]. Toluene exhibited a distinct distribution among Pleurotus volatiles, its concentrations being 3-13 times lower in P. eryngii when compared to P. ostreatus (Figure 1, Tables S1 and S2).…”

Section: Other Compounds-toluenementioning

confidence: 96%

Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products

Tagkouli

Bekiaris

Pantazi

et al. 2021

Foods

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The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Selected samples were additionally roasted. More than 50 compounds were determined in fresh mushroom samples, with P. ostreatus presenting higher concentrations but a lower number of volatile compounds compared to P. eryngii. Roasting resulted in partial elimination of volatiles and the formation of pyrazines, Strecker aldehydes and sulfur compounds. Principal component analysis on the data obtained succeeded to discriminate among raw and cooked mushrooms as well as among Pleurotus species and strains, but not among different cultivation substrates. Ketones, alcohols and toluene were mainly responsible for discriminating among P. ostreatus strains while aldehydes and fatty acid methyl esters contributed more at separating P. eryngii strains.

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“…Several studies have been reported on the volatile composition of edible freshwater mollusks such as clams [ 12 ], mussels, shrimp and squid [ 13 ]. Sekiwa et al [ 12 ] identified 49 compounds in clams among which were; 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 2-acetyl-2-thiazoline, 2-acetylthiazole and 3-methylthiopropanal.…”

Section: Introductionmentioning

confidence: 99%

“…Sekiwa et al [ 12 ] identified 49 compounds in clams among which were; 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 2-acetyl-2-thiazoline, 2-acetylthiazole and 3-methylthiopropanal. Whereas, Giogios et al [ 13 ], reported high amounts of aldehydes, furans, and N-containing compounds (i.e. pyridine, pyrazines and pyrroline) in mussels.…”

Section: Introductionmentioning

confidence: 99%

Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)

Lasekan

Muniady

Lin

et al. 2018

Chemistry Central Journal

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BackgroundFood flavor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that flavor can strongly influence consumer’s acceptability judgment. The increase in the consumption of snail meat across the world calls for the need to research into the aroma compounds responsible for the distinctive aroma notes of processed snail meat.ResultsThe odorants responsible for the unique aroma notes in thermally processed giant African snail meats were evaluated by means of aroma extract dilution analysis (AEDA), gas chromatography–olfactometry (GC–O) and odor activity values (OAVs) respectively. Results revealed significant differences in the aroma profiles of the raw and thermally processed snail meats. Whilst the aroma profile of the raw snail meat was dominated with the floral-like β-ionone and β-iso-methyl ionone, sweaty/cheesy-like butanoic acid, and the mushroom-like 1-octen-3-one, the boiled and fried samples were dominated with the thermally generated odorants like 2-methylpyrazine, 2,5-dimethylpyrazine, 2-acetylthiazole and 2-acetylpyridine.ConclusionFinally, results have shown that sotolon, 2-acetyl-1-pyrroline, 2-furanmethanethiol, 2-methylbutanal, 1-octen-3-one, octanal, furanone, 2-methoxyphenol, 2-acetylpyridine, 2-acetylthiazole, and 2-methylpyrazine contributed to the overall aroma of the thermally processed snail meat.

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Volatile compounds of some popular Mediterranean seafood species

Cited by 23 publications

References 37 publications

Subcritical Water Treatment for Producing Seasoning From Semidried Isada Krill

Subcritical Water Treatment for Producing Seasoning From Semidried Isada Krill

Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products

Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)

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