Odorous Compounds in Bioplastics Derived from Bloodmeal

Abstract

During the processing of bloodmeal-based thermoplastics (BMT), volatile compounds are released which are odorous and unpleasant. Literature searches revealed that blood components are thermally unstable under oxidising conditions and the presence of iron in bloodmeal (BM) may catalyse the formation of various odorous compounds. The objective of this work was to establish an odour profile for BM as well as BMT prior to extrusion and to determine the effect of oxidative treatment on the resulting odour profile. A comparison of the volatile compounds arising from using BM with those arising from using red blood cells (RB) was carried out using headspace-solid phase micro-extraction-gas chromatographymass spectrometry (HS-SPME-GC/MS). A total of 23 compounds were identified, 4 of which were products of putrefaction also identified in RB subjected to putrefactive degradation; these were phenol, 4-methyl phenol, indole and methyl indole. In addition, several aldehydes and ketones were identified in BM and RB and may result from thermal, microbiological or auto-oxidative deterioration of the lipids and proteins present in blood during BM manufacture. Oxidative treatment of BM removed some of the compounds that were generated by putrefaction and thermal degradation. Treatment led to an improvement in the perceived odour type and intensity of BM, however, upon conversion to BMT the perceived odour became significantly worse. This malodour was able to be mitigated by the addition of 10-20 wt% activated carbon or greater than 20 wt% natural zeolite, however some malodour reoccurred after storage.

Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage

“…Acetic acid, octanoic acid, and decanoic acid mainly derived from FB, Su and Chien [14] also found those compounds in FB juice and vinegar. Furan compounds were mainly products of linoleic acid oxidation, 2-pentyl-furan has a vegetable-like aroma and earthy aroma, as well as a bean flavor [47]. The compound in samples treated with FB was significantly less than the control due to the addition of antioxidant.…”

Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage

“…From Table 3 , it is shown that, at day 0 and 3, higher amounts of 2-pentyl-furan were detected in EEME group. It is reported that many kinds of mushroom contained 2-pentyl-furan which can provide vegetable-like, earthy and bean aroma [ 31 ]. Therefore, the higher levels of 2-pentyl-furan identified in sausages of EEME group could be derived from mushroom extract.…”

“…While, at day 7 and 14, the amounts of 2-pentyl-furan in EEME group were lower than control group. As discussed above, this phenomenon can be explained by the lower oxidative reaction occurred in sausages from EEME group, because 2-pentyl furan could be formed from deterioration of lipid and protein at low temperature storage [ 31 ].…”

Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice

“…Solid phase microextraction (SPME) is a rapid, simple, versatile, and solvent‐free extraction technique developed by Pawliszyn and coworkers in 1989 (Verbeek and others ; Liu and others ; Xiao and others ). As an equilibrium method, SPME depends on analyte partitioning between the sample and the fused silica fiber coated with a solid sorbent.…”