Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation (original) (raw)
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Volatile profile of Atlantic shellfish species by HS-SPME GC/MS
Food Research International, 2012
A procedure based on headspace solid-phase microextraction (HS-SPME) and GC-MS analysis was developed to investigate the volatile organic compounds (VOCs) of Atlantic shellfish species. The experimental conditions (fiber coating, sample volume, time and temperature of incubation) were optimized for the extraction of VOCs from shellfish. The incubation of a Carboxen/Polydimethylsiloxane (CAR-PDMS) fiber with 6 mL of saline aqueous extract heated at 80°C for 30 min gave the most effective and accurate extraction of the analytes. Under these experimental conditions, thermal degradations of volatiles that could be occurred during the extraction process were not observed. The method was validated in terms of linearity, repeatability, inter-day precision, recovery and sensitivity. Then, the optimized method was applied to study the volatile profile of mussels (Mytilus galloprovincialis), pullet carpet shells (Venerupis pullastra), oysters (Ostrea edulis), pod razor shells (Ensis ensis), common cockle (Cerastoderma edule) and goose barnacle (Pollicipes cornucopia). The results showed significant differences in the volatile profile, resulting some of the compound characteristic for the shellfish species. The fatty acid profile has been also investigated and the occurrence of non methylen interrupted fatty acids (NMI) in these species was related with specific volatiles. The present investigation provides the first VOC description of Atlantic E. ensis, V. pullastra, C. edule and P. cornucopia and highlights the important contribution of SPME methodology to identify volatile markers of the natural flavor of seafood, which are useful for the evaluation of origin and represent a starting point to find useful volatiles as freshness markers before commercialization or changes due to processing.
International Journal of Food Microbiology, 2011
The spoilage potential of six bacterial species isolated from cooked and peeled tropical shrimps (Brochothrix thermosphacta, Serratia liquefaciens-like, Carnobacterium maltaromaticum, Carnobacterium divergens, Carnobacterium alterfunditum-like and Vagococcus penaei sp. nov.) was evaluated. The bacteria were inoculated into shrimps, packaged in a modified atmosphere and stored for 27 days at 8 °C. Twice a week, microbial growth, as well as chemical and sensory changes, were monitored during the storage period. The bacteria mainly involved in shrimp spoilage were B. thermosphacta, S. liquefaciens-like and C. maltaromaticum whose main characteristic odours were cheese-sour, cabbage-amine and cheese-sour-butter, respectively. The volatile fraction of the inoculated shrimp samples was analysed by solid-phase microextraction (SPME) and gas chromatography coupled to mass spectrometry (GC-MS). This method showed that the characteristic odours were most likely induced by the production of volatile compounds such as 3-methyl-1-butanal, 2,3-butanedione, 2-methyl-1-butanal, 2,3-heptanedione and trimethylamine.
Volatile amines as criteria for chemical quality assessment. Seafoodplus Traceability
2005
Volatile amines are the characteristic molecules responsible for the fishy odour and flavour present in fish several days after the catch and they are commonly used as criteria for assessing the fish quality. The nature and the formation of the volatile amines are discussed. Ammonia is present in freshly caught fish, during chilled storage it is formed by endogenous and bacterial enzymes, it is a poor indicator of fish freshness and cannot be considered as an effective marker of fish spoilage. DMA is present at very low concentration in freshly caught, about 0.2 mg/100g, it is formed from TMAO, under TMAO-ase action, an endogenous enzyme which is mainly present in gadoids; DMA-N can be considered as an effective marker of fish freshness of many white fish and it can be used to monitor the quality of frozen-stored gadoid fish. In a very fresh fish the amount of TMA-N is low, ≤ 2 mg/100g, it arises from the bacterial reduction of TMAO. TMA-N is an excellent indicator for the spoilage of gadoid fish, it is useful as a rapid means of objectively measuring the eating quality of many demersal fish specially on the medium-later phases of spoilage but it cannot be used as an freshness indicator (constant level during the first days of iced storage). TVB represents the sum of ammonia, DMA, TMA and others basic nitrogenous compounds volatile under the analysis conditions. In freshly caught fish its content is generally superior to 10 mg/100g and does not exceed 15 mg/100g except for pelagic fish. TVB-N is an indicator of spoilage of some fish species such as red fish, flat fish, gadoids, hake and Atlantic salmon, legal requirements in directive 91/493/EEC have been established for the limits of this indicator in the fish muscle for several species. However TVB-N cannot be used as an freshness indicator (constant level during the first days of iced storage) and des not reflect the mode of spoilage. The volatile amines being essentially formed by degradation of TMAO, their production is linked to the initial concentration of TMAO in the muscle which depends on the species, season, fishing ground and depth of living. The influence of processing such as chilling, ice storage, slurry ice, freezing, cooking, canning and packaging including modified atmosphere packaging is discussed. The methods of determination of volatile amines are presented, the first one are specific methods which are used by many laboratories. Some more recent techniques are used in research laboratories and many new rapid methods have been described or are under development. About the methods two main conclusions can be withdrawn : 1) With regard to quality control methods of spoilage, as the volatile amines are produced by enzymatic reaction, their level increases in the chain, even under chilling condition, so it is important to perform the analysis very quickly after the sampling and the analysis result should be express clearly, i.e. TVB in mgN/100g, with the reference of the used method and details about the sampling (nature, date, place); 2) With the regard to the validation methodology: In the fish commercialisation chain, it is important to have the possibility of checking quickly the More free publications from Archimer SEAFOODplus-Traceability-Valid-Methods for chemical quality assessment-Volatile amines as criteria for chemical quality assessment Monique Etienne, Ifremer, Nantes, France Feb. 2005 2/22 quality, however classical laboratory methods, that cannot be considered as rapid techniques, are still used in Europe. For TVB, the AOAC Official method "Volatile bases in fish, ammonia ion selective electrode method" which is more rapid and easier to perform than our reference method could be compare to the EU official procedure in the aim to facilitate the controls in the chain. For TMA-N, specific sensors and probes recently developed and others being developed in other European projects, based on the selective identification of this molecule, must be validated to assess the possibility of having them as quality control tools for the fish industry. SEAFOODplus-Traceability-Valid-Methods for chemical quality assessment-Volatile amines as criteria for chemical quality assessment Monique Etienne, Ifremer, Nantes, France Feb. 2005 3/22 SEAFOODplus-Traceability-Valid-Methods for chemical quality assessment-Volatile amines as criteria for chemical quality assessment Monique Etienne, Ifremer, Nantes, France Feb. 2005 4/22 Volatile amines as criteria for chemical quality assessment SEAFOODplus-Traceability-Valid-Methods for chemical quality assessment-Volatile amines as criteria for chemical quality assessment Monique Etienne, Ifremer, Nantes, France Feb. 2005 5/22 SEAFOODplus-Traceability-Valid-Methods for chemical quality assessment-Volatile amines as criteria for chemical quality assessment Monique Etienne, Ifremer, Nantes, France Feb. 2005 6/22 SEAFOODplus-Traceability-Valid-Methods for chemical quality assessment-Volatile amines as criteria for chemical quality assessment Monique Etienne, Ifremer, Nantes, France Feb. 2005 7/22 SEAFOODplus-Traceability-Valid-Methods for chemical quality assessment-Volatile amines as criteria for chemical quality assessment Monique Etienne, Ifremer, Nantes, France Feb. 2005 8/22 SEAFOODplus-Traceability-Valid-Methods for chemical quality assessment-Volatile amines as criteria for chemical quality assessment Monique Etienne, Ifremer, Nantes, France Feb. 2005 11/22 SEAFOODplus-Traceability-Valid-Methods for chemical quality assessment-Volatile amines as criteria for chemical quality assessment Monique Etienne, Ifremer,
Volatile components associated with bacterial spoilage of tropical prawns
International Journal of Food Microbiology, 1998
Analysis of headspace volatiles by gas chromatography/mass spectrometry from king (Penaeus plebejus), banana (p merguiensis), tiger (P esculentuslsemisulcahrs) and greasy (Metapenaeus bennettae) prawns stored in ice or ice slurry, which is effectively an environment of low oxygen tension, indicated the presence of amines at the early stages of storage (less than 8 days) irrespective of the nature of the storage media. Esters were more prevalent in prawns stored on ice (normal oxygen conditions) at the latter stages of storage (more than 8 days) and were only produced by Pseudomonas fragi, whereas sulphides and amines occurred whether the predominant spoilage organism was Ps.jkagi or Shewanella putrefaciens.
Journal of Agricultural and Food Chemistry, 2005
Volatile compounds in cod fillets packed in Styrofoam boxes were analyzed during chilled storage (0.5°C) by gas chromatography (GC)-mass spectrometry and GC-olfactometry to screen potential quality indicators present in concentrations high enough for detection by an electronic nose. Photobacterium phosphoreum dominated the spoilage bacteria on day 12 when the fillets were rejected by sensory analysis. Ketones, mainly 3-hydroxy-2-butanone, were detected in the highest level (33%) at sensory rejection, followed by amines (TMA) (29%), alcohols (15%), acids (4%), aldehydes (3%), and a low level of esters (<1%). The electronic nose's CO sensor showed an increasing response with storage time coinciding with the production of ethanol and 2-methyl-1-propanol that were produced early in the storage, followed by the production of 3-methyl-1-butanol, 3-methyl-butanal, 2,3-butandiol, and ethyl acetate. Lipid-derived aldehydes, like hexanal and decanal, were detected in similar levels throughout the storage time and contributed to the overall sweet odors of cod fillets in combination with other carbonyls (3-hydroxy-2-butanone, acetaldehyde, 2-butanone, 3-pentanone, and 6-methyl-5-heptene-2-one).
Journal of Agricultural and Food Chemistry, 2003
Freshness of ice-stored sardine was assessed by two sensory methods, the quality index method (QIM) and the European Union freshness grading system, and by instrumental means using the method of aroma extract dilution analysis. Screening of sardine potent volatiles was carried out at three freshness stages. In the very fresh state, the plant-like fresh volatiles dominated the odor pattern, with the exception of methional. Overall odor changes in sardine throughout storage correlated with changes in the concentration of some potent volatiles: after 2 days of ice storage, (Z)-4-heptenal, (Z)-1,5-octadien-3-one, and methional imparted an overall "fishy" odor character to sardine, whereas at a lower sensory grade (B), the compounds (E)-2-nonenal and (E,Z)-2,6-nonadienal could be, in part, associated with the slightly rancid aroma top notes. Trimethylamine was detected as a highly volatile odorant using solid-phase microextraction (SPME) headspace analysis of refrigerator-stored sardine. Intensity and sensory characteristics of some SPME determined volatiles, for example, 3-methylnonane-2,4-dione, were closely related to overall odor changes. SPME headspace analysis may be useful in the characterization of off-flavors in fish.
Journal of Agricultural and Food Chemistry, 2007
Volatile and nonvolatile compounds, which could contribute to flavor, were analyzed in salmon. One hundred twenty-three volatile compounds were identified in the headspace of two different samples of cooked salmon, including lipid-derived volatiles, Maillard-derived volatiles, sulfur volatiles, Strecker aldehydes, nitrogen heterocyclic compounds, terpenes, and trimethylamine. Significant differences between samples were found for 104 of the volatiles. Although the levels of free cysteine and methionine were low in the salmon, sulfur volatiles were formed in the cooked fish, demonstrating that there were sufficient sulfur amino acids present for their formation. Notable differences in sulfur compounds between the samples suggested that small changes in sulfur amino acids could be responsible. When this hypothesis was tested, salmon heated with cysteine had increased levels of many thiophenes, thiazoles, alicyclic sulfides, and nitrogen heterocycles. With the addition of methionine, levels of dimethyl sulfides, two alicyclic sulfides, pyrazines, some unsaturated aldehydes, and alcohols and 2-furanmethanethiol increased. The largest difference found among the nonvolatile (low molecular weight water-soluble) compounds was in inosine monophosphate.