Biogenesis of lipid-derived volatile aroma compounds in the emerald shiner (Notropis atherinoides)

Josephson, David B.; Lindsay, R.C.; Stuiber, D. A.

doi:10.1021/jf00126a032

Cited by 91 publications

(54 citation statements)

References 21 publications

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“…On the other hand, the cucumber-like or melonlike and mushroom-like aroma were also reported in other fresh species or even shell-fish by Josephson et al [3][4][5][6] The offensive odor consisted of mixtures of aldehydes, alcohols, and ketones of lower molecular weights (C4-C7) such as butanal, 1-penten-3-one, hexanal, (Z)-3-hexenol, and heptanal; these compounds contributed to the formation of characteristic butter-like, rancid, oily, grassy, etc.…”

Section: Identificationmentioning

confidence: 62%

“…[20][21][22] Since the same C9 and C8 compounds of carbonyls and alcohols exist in seven freshwater fish species, whitefish, ciscor, and smelt, similar enzymic mechanisms may occur in these fishes as has been indicated by Josephson et al3,5) On the other hand, German et al [23][24][25][26] found an enzymicinitiated lipid oxidation in fish tissues, and demonstrated that lipoxygenase from trout tissue was capable of catalyzing the oxidation of arachidonic, eicosapentaenoic, and docosahexaenoic acids to produce acyl hydroperoxides.…”

Section: Generation Of Characteristic Ayu Aromamentioning

confidence: 99%

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Studies on the Odor of Fishes-I. Identification of Volatile Compounds in Ayu Fish and Its Feeds.

Hirano¹,

Zhang²,

Morishita³

et al. 1992

NIPPON SUISAN GAKKAISHI

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The volatile compounds collected on a porous polymer Tenax TA from wild and cultured ayu fish were evaluated by GC-sniffing and identified by GC-MS. GC-pattern and odor quality of wild ayu were similar to that of cultured ayu. The main compounds responsible for a cucumberlike and/or watermelon-like aroma were identified as (E,Z)-2,6-nonadienal, (E)-2-nonenal, and 3,6-nonadien-1-ol; (E,Z)-2,6-nonadienal play a significant role in the characteristic aroma of ayu. However, by the same analytical experiment, it was shown that carbon-9 carbonyls and alcohol were not detectable in river algae eaten by wild ayu and in artificial diets for ayu culture.Ayu Plecoglossus altivelis has been favored by consumers for a long time in Japan because of the characteristic cucumber-like and/or watermelon-like aroma, good taste, and elegant appearance. Thus, this fish is also called "sweet smell"

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Section: Identificationmentioning

confidence: 62%

Section: Generation Of Characteristic Ayu Aromamentioning

confidence: 99%

Studies on the Odor of Fishes-I. Identification of Volatile Compounds in Ayu Fish and Its Feeds.

Hirano¹,

Zhang²,

Morishita³

et al. 1992

NIPPON SUISAN GAKKAISHI

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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%

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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“…Briefly, 5 mL aliquot of sample was placed in a 250 mL dark vial (Supelco Inc., Bellefonte, PA, USA). The vial carbonyls and alcohols, as well as hydrocarbons, acids and esters, derived from enzymatic and non-enzymatic oxidation of PUFAs (Josephson et al, 1984;Josephson, 1991). Aromatics, phenolic compounds, sulfur-containing compounds, terpenes, pyrazines, pyridines, furans and miscellaneous compounds have also been reported in seafood (Chung et al, 2002;Grigorakis et al, 2003;Alasalvar et al, 2005) and various mechanisms for their production have been proposed (Piveteau et al, 2000;Methven et al, 2007).…”

Section: Identifying Of Volatile Compounds Of Krillmentioning

confidence: 99%

Safety Profile Assessment and Identification of Volatile Compounds of Krill Eupausia superba Oil and Residues Using Different Extraction Methods

Haque¹,

Kim²,

Lee³

et al. 2014

Fisheries and aquatic sciences

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In this study, Krill Eupausia superba oil was extracted using different solvents and supercritical carbon dioxide (SC-CO 2 ). During SC-CO 2 extraction, the pressure was set at 40 MPa and temperatures ranged from 40°C to 55°C. We examined the differences in volatile compounds and safety profiles among extraction methods. Volatile compounds were determined using the thermal desorption system integrated with gas chromatography-mass spectrometry (GC-MS). Heavy metal content was analyzed by inductively coupled plasma mass spectrometry (ICP-MS). According to our results 10 volatile compounds were identified in krill sample. After SC-CO 2 extraction of oil, the concentrations of volatile compounds decreased, but increased after solvent extraction. In krill, heavy metal concentrations remained within the permissible limit. Moreover, Zn and Fe which have health benefits were detected at high concentrations. During a 90 days storage period at different temperatures, microbial activity was found to be lowest in SC-CO 2 extracted residues. Thus, the quality of krill oil and the residues obtained using SC-CO 2 extraction was higher and the oil was safer than those obtained using conventional solvent extraction. These results can be applied to the food industry to maintain high quality krill products.

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Biogenesis of lipid-derived volatile aroma compounds in the emerald shiner (Notropis atherinoides)

Cited by 91 publications

References 21 publications

Studies on the Odor of Fishes-I. Identification of Volatile Compounds in Ayu Fish and Its Feeds.

Studies on the Odor of Fishes-I. Identification of Volatile Compounds in Ayu Fish and Its Feeds.

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

Safety Profile Assessment and Identification of Volatile Compounds of Krill Eupausia superba Oil and Residues Using Different Extraction Methods

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