Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

Giri, Anupam; Osako, Kazufumi; Ohshima, Toshiaki

doi:10.1016/j.foodchem.2009.10.036

Cited by 350 publications

(236 citation statements)

References 30 publications

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“…In this study, 1,1-diethxoyethane also showed high OAV, assuming that a tight relationship existed between the raw spirit and commercial spirit. 4-Ethylphenol and 4-ethyl-2-methoxyphenol were the odor active compounds in many oriental fermentation condiments such as soy sauce and soybean paste, which had the odor of cooked soybean, smokey and phenolic odours (Lee and Ahn, 2009;Giri et al, 2010b;Giri et al, 2010a).…”

Section: Oav Of Volatiles In Different Raw Spiritsmentioning

confidence: 99%

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Zheng

Liang

Huang

et al. 2014

FSTR

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The manufacturing procedures of spirits in the world such as whisky, brandy, rum, vodka, cachaça, and Chinese spirits are constituted of three consecutive processes: fermentation, distillation and ageing. For these processes, distillation process is closely correlated with the quality and yield of the raw spirit. Alembic stills and column stills are applied to the distillation of brandy, whisky, and cachaça. The former has no trays or appreciable reflux and requires multiple distillation to achieve high-proof raw spirits, while the latter has a reflux column to decreases the concentration of the congeners in raw spirits (Claus and Berglund, 2005). A distinct device called as Zeng-tong (Li et al., 2012) has been widely applied to the distillation of Chinese spirits for a long history. The Zeng-tong is composed of reboiler, taper barrel, condenser and other attachments, such as stream pipes, lid and tube type heat exchanger (shown in Figure 1A). Similar to fruit brandy (Claus and Berglund, 2005), the operation mode of Chinese spirits belongs to a batch distillation. The main production process of Chinese spirits is as follows ( Figure 1B). Prior to the spirit distillation, the fresh grains and grain hull are mixed with the fermented grains to adjust Short communication

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Section: Oav Of Volatiles In Different Raw Spiritsmentioning

confidence: 99%

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Zheng

Liang

Huang

et al. 2014

FSTR

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“…The methanolic solution of internal standard 2,4,6-trimethyl pyridine (0.01 mL of 1,000 ppm) was introduced to the 3-g of sample in the flask just before the subsequent volatile isolation process. The odor activity values (OAVs) and odor notes described in the text were based on our previous findings [3].…”

Section: Identification and Quantification Of Volatile Compoundsmentioning

confidence: 99%

“…Fish miso, a promising fermented fish meat paste made from different trash fishes, was previously investigated for its taste components and nutritional status [1,2], as well as for the headspace volatiles of a fully matured product [3]; however, the dynamics of headspace volatiles throughout the fermentation period has not yet been investigated. Miso is a typical example of a solid-state fermented (SSF) product by nature.…”

Section: Introductionmentioning

confidence: 99%

Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis

Giri¹,

Ohshima

2012

IJNFS

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Abstract:The evolution of aroma-active compounds during the maturation of lizardfish meat and soybean miso was quantified and characterized using the purge-and-trap method for volatile isolation. The results revealed that miso prepared from lizardfish meat and soybeans is the result of alcoholic fermentation rather than acid fermentation. The miso prepared from soybeans matured earlier (60-90 days) than that prepared from lizardfish meat (135 days). The constancy in the volatile lipid-oxidation products, including certain aldehydes and ketones, indicated the oxidative stability of both miso products throughout the fermentation period. The present findings indicated several compounds responsible for miso aroma, including 2-methylpropanal, 3-methylbutanal, 3-methyl-1-butanol, ethyl isobutyrate, 2-methylethyl butanoate, 3-methylethyl butanoate, ethyl decanoate, 2,3-butanedione, dimethyl trisulfide, methional, and 2-methyl butanoic acid. The formation of aldehyde can be attributed to the decomposition of hydroperoxides and peroxyl radicals, which are supposed to be initial products of oxidized fat. The volatile ketones were most likely the products of lipid and/or amino acid degradation also could possibly be produced from secondary degradation reactions involving diverse substances from the lipid during fermentation and/or may be derived from the Maillard reaction. Formation of the major volatiles in miso products were suggested as a combined effect of fungal metabolism of amino acids, sugars, and lipids, as well as the Maillard reaction during the fermentation period. The major difference between miso prepared from lizardfish meat and that from soybeans was the relative abundance of those odor-active compounds that finally characterize the products. Substrate specificmetabolic capacity of A. oryzae and the Maillard reaction were presumed to determine the flavor profile of the end product of miso.

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“…Los datos obtenidos se sometieron a un análisis de componentes principales (PCA), una metodología poco convencional en la búsqueda de volátiles de insectos y sin precedentes en el campo de las moscas de la fruta. Este método estadístico multivariante es muy común en otros campos, como el análisis alimentario (Jabalpurwala et al, 2009;Elaissi et al, 2010;Giri et al, 2010;Mildner-Szkudlarz y Jelen, 2010;Zhang et al, 2010), pero por lo que respecta a los insectos, solo se ha aplicado a especies de himenópteros (Steiner et al, 2007;Coppee et al, 2008). La técnica de PCA permite realizar agrupaciones de los compuestos identificados de acuerdo con los factores estudiados.…”

Section: Búsqueda De Semioquímicosunclassified

“…This multivariate method has been extensively employed for studies on food volatiles (Jabalpurwala et al, 2009;Elaissi et al, 2010;Giri et al, 2010;Mildner-Szkudlarz & Jelen;Zhang et al, 2010). But regarding to insects, PCA has been employed only to study the volatiles of Hymenopteran species (Steiner et al, 2007;Coppee et al, 2008).…”

Section: Viii1 Introductionmentioning

confidence: 99%

Uso de semioquímicos en el control de plagas. Estudios básicos y de aplicación

González¹

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Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

Cited by 350 publications

References 30 publications

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis

Uso de semioquímicos en el control de plagas. Estudios básicos y de aplicación

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