Basic and Neutral Compounds in the Cooked Odor from Antarctic Krill

Kubota, Kikue; Kobayashi, Akio; Yamanishi, Tei

doi:10.1080/00021369.1982.10865513

Cited by 13 publications

(23 citation statements)

References 6 publications

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“…Heptanal was found in pasteurized meat only. These compounds have been reported previously in fish (Josephson et al, 1983(Josephson et al, , 1984, krill (Kubota et al, 1982), crayfish (Vejaphan et al, 1988;Tanchotikul and Hsieh, 1989) and shrimp (Kubota et al, 1986). The 3-methylbutanal was the most abundant of its class, followed by pentanal, in both boiled and pasteurized crabmeat.…”

Section: Resultsmentioning

confidence: 53%

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Analysis of Crabmeat Volatile Compounds

Matiella

Hsieh

1990

Journal of Food Science

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Boiled and pasteurized blue crab (Cullitzecfes sapidus) meat samples were analyzed for volatile flavor components by dynamic headspace sampling, capillary column gas chromatography and mass spectrometry. Fifty-three compounds were identified including aldehydes, ketones, alcohols, aromatics, furans, sulfur-containing compounds, terpenes, alkanes, and miscellaneous compounds. Levels in both samples were compared and boiled crabmeat contained higher levels of most compounds.

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Section: Resultsmentioning

confidence: 53%

“…Three Josephson et al, 1984. k = reported in krill by Kubota et al, 1982. s = reported in shrimp by Kubota et al, 1986. of these were in greater amounts in boiled than in pasteurized crabmeat (3-methylbutanal: 2 x , pentanal: 4 x , and hexanal: ANALYSIS OF CRABMEAT VOUTILES... more than 3X as much). Heptanal was found in pasteurized meat only.…”

Section: Resultsmentioning

confidence: 93%

Analysis of Crabmeat Volatile Compounds

Matiella

Hsieh

1990

Journal of Food Science

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“…Pyrazines and sulfur-containing compounds have been shown to play important roles in both roasted and boiled shrimp (8). Dithiazine compounds were found to be important to the aroma of cooked krill and small shrimp (9,10,12). Both (5Z,8Z,llZ)-and (5E,8Z,11Z)-5,8,1 l-tetradecatrien-2-one have been described as having a characteristic aroma of cooked shrimp (7,11).…”

Section: Volatile Aroma Compounds Of Crustaceansmentioning

confidence: 97%

Character-Impact Aroma Compounds of Crustaceans

Baek

Cadwallader

1997

ACS Symposium Series

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Character-impact aroma compounds of cooked crustaceans, such as crab, crayfish, lobster, freshwater prawn, and shrimp, are reviewed as well as previous findings on fresh aroma and off-flavor of crustaceans. Character-impact aroma compounds of cooked crustaceans include 2,3-butanedione, 2-methyl-3-furanthiol, 2-acetyl-1-pyrroline, 3-(methylthio)propanal, and 2-acetyl-2-thiazoline. These compounds are the most potent aroma compounds responsible for desirable meaty, nutty/popcorn, and salty aroma notes. 1-Octen-3-one, (Z)-4-heptenal, and 2-acetylthiazole also contribute to the aroma of crustaceans. These compounds were present in all crustaceans evaluated.Crustaceans, such as crab, crayfish, lobster, prawn, and shrimp, are important and popular seafoods and have unique aromas and tastes. Cooked crustaceans have different aroma properties from other seafoods, such as fish and mollusks. It is well-known that cooked crustaceans have meaty and nutty/popcorn notes. Volatile and non-volatile flavor compounds responsible for crustacean aroma have been intensively studied (1-16).Volatile flavor compounds are usually generated by enzymatic reaction, lipid autoxidation, microbial action, environmental contamination, and thermal reaction. Of these, the lipoxygenase-mediated enzymatic reaction seems to play the most significant role in flavors of fresh seafoods (17). Fishy flavors of seafoods are associated with autoxidation of fish lipids and trimethylamine formation (18). Recently, it was found that bromophenols were responsible for sea-, brine-, and iodine-like aromas of saltwater fishes (19). The occurrence of off-flavor associated with bromophenols in prawns and lobsters has been reported (20).While fresh crustaceans possess mild fishy aromas, desirable and most familiar aromas of crustaceans are generated by thermal reaction during cooking. Thermally generated aroma compounds from crustaceans have been investigated (7-3

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“…Several studies have investigated the volatiles in cooked seafood (shrimp, [1][2][3][4]9 crab, 10 clam, 5 squid 6,7,19 ). In an investigation of the volatile compounds in roasted shrimp (Pleoticus muelleri) caught in the ocean of Argentina, Kubota et al identified 77 compounds, including 3-methylbutanoic acid, alkylpyrazines, 3-methylbutylamide, ketones and some sulphur-containing compounds.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis

Ishizaki¹,

Tachihara²,

Tamura³

et al. 2005

Flavour Fragr. J.

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In an investigation of roasted shrimp odour adsorbed by Tenax TA during the roasting of sun-dried sakuraebi (Sergia lucens Hansen), 31 odour-active compounds were detected by application of an aroma extract dilution analysis and subsequently identified by GC-MS analysis. Among these odorants, the following six contributed to roasted shrimp aroma, with high flavour dilution (FD) factors: methanethiol (sulphury); 1-pyrroline (shrimp meat-like); N-(2′-methylbutyl)pyrrolidine (roasted seafood-like); N-(3′-methylbutyl)pyrrolidine (roasted seafood-like); methyl isopropyl disulphide (roasted shrimp meat-like); 3-methylpyridine (fishy, green).

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Basic and Neutral Compounds in the Cooked Odor from Antarctic Krill

Cited by 13 publications

References 6 publications

Analysis of Crabmeat Volatile Compounds

Analysis of Crabmeat Volatile Compounds

Character-Impact Aroma Compounds of Crustaceans

Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis

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