1992
DOI: 10.2331/suisan.58.773
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Studies on the Odor of Fishes. III. Volatile Compounds and Their Generation in Smelt.

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Cited by 10 publications
(7 citation statements)
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“…These comprised aliphatic and aromatic molecules such as aldehydes, ketones, phenol and alkyl phenols. Isophorone, a catabolite of carotenoid pigments, was selected for further study along with phenol, a ubiquitous semiochemical in insect chemical ecology, and 1‐octen‐3‐ol, a well‐known insect semiochemical involved in host location and also known to be present in salmon flesh,48–50 although not found in the present extracts. When these were bioassayed, phenol and ethanol (the SPE extract solvent) elicited neither activation nor taxis responses.…”
Section: Discussionmentioning
confidence: 99%
“…These comprised aliphatic and aromatic molecules such as aldehydes, ketones, phenol and alkyl phenols. Isophorone, a catabolite of carotenoid pigments, was selected for further study along with phenol, a ubiquitous semiochemical in insect chemical ecology, and 1‐octen‐3‐ol, a well‐known insect semiochemical involved in host location and also known to be present in salmon flesh,48–50 although not found in the present extracts. When these were bioassayed, phenol and ethanol (the SPE extract solvent) elicited neither activation nor taxis responses.…”
Section: Discussionmentioning
confidence: 99%
“…Alpha‐cleavage at either side of the carbon atoms bearing the hydroperoxy groups of hydroperoxides can result in the formation of various volatile compounds, such as 2‐nonenal from 12‐hydroperoxy AA, 2,6‐nonadienal and 3,6‐nonadienol from 12‐hydroperoxy EPA. 6,27 Zhang et al 15,16 reported that the crude extract from sweet smelt skin tissue generated ( E,Z )‐2,6‐nonadienal and 3,6‐nonadien‐1‐ol from EPA and DHA, as well as ( E )‐2‐nonenal from AA. There has been, however, little information concerning a primary precursor of certain volatile compounds of aromatic fish.…”
Section: Discussionmentioning
confidence: 99%
“…Volatile nine‐carbon aldehydes and alcohols, including ( E )‐2‐nonenal, ( E,Z )‐2,6‐nonadienal, and 3,6‐nonadien‐1‐ol have been reported as the key compounds contributing to this characteristic aroma of certain vegetables and fruits such as cucumber, 10,11 muskmelon 12 as well as of aromatic fish, including whitefish, 13 rainbow smelt, 14 and sweet smelt. 15–17 One possible mechanism has been postulated in which EPA and DHA are peroxidized by 12‐lipoxygenase to produce 12‐hydroperoxy PUFA. The positional isomers of generated hydroperoxides will be subsequently decomposed to certain low‐molecular and volatile carbonyl compounds.…”
Section: Introductionmentioning
confidence: 99%
“…These compounds affect the flavor and palatability of fish products 21 . C 8 volatile compounds are predominant in fish tissues, whereas C 9 volatile compounds have been identified in certain aromatic fish 3,4,7–11 . It has been revealed that the possible precursors of certain C 9 volatile compounds should be 10‐OOH of C18 hydroperoxides, 12‐OOH of C20 hydroperoxides and 14‐OOH of C22 hydroperoxides 4 .…”
Section: Discussionmentioning
confidence: 99%
“…In previous studies, we found that the levels of hydroperoxides in the plasma, red blood cell and livers of aromatic fish, including sweet smelt, shishamo smelt, the Japanese smelt and rainbow smelt, were significantly higher than those of non‐aromatic fish, including yellowtail, amberjack, rainbow trout, the Japanese flounder and red sea bream 6 . Certain aromatic fish such as the Australian grayling, whitefish, rainbow smelt and sweet smelt contained high levels of ( E )‐2‐nonenal ( E , Z )‐2,6‐nonadienal and 3,6‐nonadien‐1‐ol in their tissues 7–11 . It is well accepted that these volatile compounds contribute to the development of cucumber‐like or watermelon‐like aromas.…”
Section: Introductionmentioning
confidence: 91%