Volatile compounds of some popular Mediterranean seafood species
Published:
Jun 11, 2013
Keywords:
volatile compounds flavour Mediterranean fish shrimp squid mussel
Abstract
The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species’ fat content.
Article Details
- How to Cite
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GIOGIOS, I., KALOGEROPOULOS, N., & GRIGORAKIS, K. (2013). Volatile compounds of some popular Mediterranean seafood species. Mediterranean Marine Science, 14(2), 343–352. https://doi.org/10.12681/mms.342
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- Vol 14, No 2 (2013)
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- Research Article
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References
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Chen, D. & Zhang, M., 2006. Analysis of volatile compounds in Chinese mitten crab (Eriocheir Sinensis). Journal of Food and Drug Analysis, 14, 297-303.
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Morita, K, Kubota, K & Aishima, T., 2003. Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis. Journal of the Science of Food and Agriculture, 83, 289–97.
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Pennarun, A.-L., Prost, C. & Demaimay, M., 2002. Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas. Journal of the Science of Food and Agriculture, 82, 152-1660.
Piveteau, F., Le Guen, S., Gandemer, G., Baud, J.-B., Prost, C. & Demaimay, M., 2000. Aroma of fresh oysters Crassostra gigas: composition and aroma notes. Journal of Agricultural & Food Chemistry, 48, 4851-4857.
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Prost, C., Hallier, A., Cardinal, M., Serot, T., & Courcoux, P., 2004. Effect of storage time on raw sardine (Sardina pilchardus) flavor and aroma quality. Journal of Food Science, 69, S198-S204.
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Sérot, T., Regost, C., Prost, C., Robin, J. & Arzel, J., 2001. Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima). Journal of the Science of Food and Agriculture, 81, 1339-1346.
Shen, S., Xie, J. & Xu, X., 2007. The components of cuttlefish (Sepiella maindroni de Rochebruns) oil. Food Chemistry, 102, 210-214.
Silva, J.M.G., Valente, L.M.P., Castro-Cunha, M., Bacelar, M. & Guedes De Pinho, P., 2012. Impact of dietary plant protein levels on the volatile composition of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. Food Chemistry, 131, 596-602.
Sonsin, S., Chiesa, L.M., Panseri, S., Biondi, P. & Cantoni, C., 2008. Determination of volatile compounds of precooked prawn (Penaeus vannamei) and cultured gilthead sea bream (Sparus aurata) stored in ice as possible spoilage markers using solid phase microextraction and gas chromatography/mass spectrometry. Journal of the Science of Food and Agriculture, 89, 436-442.
Triqui, R., & Bouchriti, N., 2003. Freshness assessments of Moroccan sardine (Sardina pilchardus): Comparison of overall sensory changes to instrumentally determined volatiles. Journal of Agricultural and Food Chemistry, 51, 7540-7546.
Varlet, V. & Fernandez, X., 2010. Sulfur-containing volatile compounds in seafood: occurrence, odorant properties and mechanisms of formation. Food Science and Technology International, 16, 463-503.
Zhang, Z., Li, G., Luo, L. & Chen, G., 2010. Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography–mass spectrometry. Analytica Chimica Acta, 659, 151-158.
Zlatanos, S. & Laskaridis, K., 2007. Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris). Food Chemistry, 103, 725-728.
Chen, D. & Zhang, M., 2006. Analysis of volatile compounds in Chinese mitten crab (Eriocheir Sinensis). Journal of Food and Drug Analysis, 14, 297-303.
Chung, H.Y., 1999. Volatile components of Charybdis feriatus. Journal of Agricultural and Food Chemistry, 47, 2280-2287.
Fuentes, A., Fernàndez-Segovia, I., Escriche, I. & Serra, J.A., 2009. Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk.) from different Spanish origins. Food Chemistry, 112, 295-302.
Ganeko, N., Shoda, M., Hirohara, I., Bhadra, A., Ishida, T., Matsuda, H., Takamura, H. & Matoba, T., 2008. Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction. Journal of Food Science, 73, S83-S88.
Giogios, I., Grigorakis, K., Nengas, I., Papasolomondos, S., Papaioannou, N. & Alexis, M.N., 2009. Fatty acid composition and volatile compounds of selected marine oils and meals. Journal of the Science of Food and Agriculture, 89, 88-100.
Giri, A., Osako, K. & Ohshime, T., 2011. Effects of hypobaric and temperature-dependent storage on headspace aroma-active volatiles in common squid miso. Food Research International, 44, 739-747.
Grigorakis, K., Taylor, K.D.A. & Alexis, M.N., 2003. Organoleptιc and volatile aroma compounds comparison of wild and cultured gilthead sea bream: sensory differences and possible chemical basis. Aquaculture, 225, 109-119.
Grigorakis, K., Fountoulaki, E., Giogios, I. & Alexis, M.N., 2009. Volatile compounds and organoleptic qualities of gilthead sea bream (Sparus aurata) fed commercial diets containing different lipid sources. Aquaculture, 290, 116-121.
Howgate, P., Johnston A. & Whittle, A.D.J., 1992. Multilingual Guide to EC Freshness Grades for Fishery Products, Tommy Research Station, Aberdeen.
Iglesias, J., Gallardo, J.L. & Medina, I., 2010. Determination of carbonyl compounds in fish species samples with solid-phase microextraction with on-fibre derivatization. Food Chemistry, 123, 771-778.
Josephson, D.B., Lindsay, R.C. & Stuiber, D.A., 1984. Variations in the occurrences of enzymically derived volatile aroma compounds in salt- and freshwater fish. Journal of Agricultural and Food Chemistry, 32, 1344-1347.
Kalogeropoulos, N., Andrikopoulos, N.K. & Hassapidou, M., 2004. Dietary evaluation of Mediterranean fish and molluscs pan-fried in virgin olive oil. Journal of the Science of Food and Agriculture, 84, 1750–1758.
Kawai, T., Ishida, Y., Kakiuchi, H., Ikeda, N., Higashida, T. & Nakamura, S., 1991. Flavour components of dried squid. Journal of Agricultural and Food Chemistry, 39, 770-777.
Kawai, T., 1996. Fish flavor. Critical Reviews in Food Science and Nutrition, 36, 257-298.
Kim, K.-H., Pal, R., Ahn, J.-W. & Kim, Y.-H., 2009. Food decay and offensive odorants: A comparative analysis among three types of food. Waste Management, 29, 1265-1273.
Kubota, K., Matsukage, Y., Sekiwa, Y. & Kobayashi, A., 1996. Identification of the characteristic volatile flavor compounds formed by cooking squid (Todarodes pacificus Steenstrup). Food Science & Technology International, 2, 163–166.
Le Guen, S., Prost, C. & Demaimay, M., 2000a. Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfatometry and gas chromatography-mass spectrometry. Journal of Chromatography A, 896, 361-371.
Le Guen, S., Prost, C. & Demaimay, M., 2000b.Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis). Journal of Agricultural & Food Chemistry, 48, 1307-1314.
Leduc, F., Tournayre, P., Kondjoyan, N., Mercier, F., Malle, P., Kol, O., Berdagué, J.L., & Duflos, G., 2012. Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax). Food Chemistry, 131, 1304–1311.
Lindsay, R.C., 1990. Fish Flavors. Food Reviews International, 6, 437-455.
Medina, I., Satue-Gracia, M. T. & Frankel, E. N., 1999. Static headspace-gas chromatography analysis to determinate oxidation of fish muscle during thermal processing. Journal of the American Oil Chemists’ Society, 76, 231–236.
Morita, K, Kubota, K & Aishima, T., 2001. Sensory characteristics and volatile components in aromas of boiled prawns prepared according to experimental designs. Food Research International, 34, 473-481.
Morita, K, Kubota, K & Aishima, T., 2003. Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis. Journal of the Science of Food and Agriculture, 83, 289–97.
Ólafsdóttir, G. & Jónsdóttir, R., 2010. Volatile aroma compounds in fish. In: Handbook of seafood and seafood product analysis. Nollet, L.M.L., Toldrá, F. (Eds), (pp 97- 117). Boca Raton, FL: CRC Press.
Pennarun, A.-L., Prost, C. & Demaimay, M., 2002. Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas. Journal of the Science of Food and Agriculture, 82, 152-1660.
Piveteau, F., Le Guen, S., Gandemer, G., Baud, J.-B., Prost, C. & Demaimay, M., 2000. Aroma of fresh oysters Crassostra gigas: composition and aroma notes. Journal of Agricultural & Food Chemistry, 48, 4851-4857.
Prell, P.A., & Sawyer, F.M.1988. Flavor profiles of 17 species of north Atlantic fish. Journal of Food Science, 53, 1036-1042.
Prost, C., Hallier, A., Cardinal, M., Serot, T., & Courcoux, P., 2004. Effect of storage time on raw sardine (Sardina pilchardus) flavor and aroma quality. Journal of Food Science, 69, S198-S204.
Rasmussen, T., Anthoni, U., Christophersen, C. & Nielsen, P.H., 1993. Volatile compounds for marine indicator organism Mytilus edulis. Chemosphere, 27, 2123-2125.
Sérot, T., Regost, C., Prost, C., Robin, J. & Arzel, J., 2001. Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima). Journal of the Science of Food and Agriculture, 81, 1339-1346.
Shen, S., Xie, J. & Xu, X., 2007. The components of cuttlefish (Sepiella maindroni de Rochebruns) oil. Food Chemistry, 102, 210-214.
Silva, J.M.G., Valente, L.M.P., Castro-Cunha, M., Bacelar, M. & Guedes De Pinho, P., 2012. Impact of dietary plant protein levels on the volatile composition of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. Food Chemistry, 131, 596-602.
Sonsin, S., Chiesa, L.M., Panseri, S., Biondi, P. & Cantoni, C., 2008. Determination of volatile compounds of precooked prawn (Penaeus vannamei) and cultured gilthead sea bream (Sparus aurata) stored in ice as possible spoilage markers using solid phase microextraction and gas chromatography/mass spectrometry. Journal of the Science of Food and Agriculture, 89, 436-442.
Triqui, R., & Bouchriti, N., 2003. Freshness assessments of Moroccan sardine (Sardina pilchardus): Comparison of overall sensory changes to instrumentally determined volatiles. Journal of Agricultural and Food Chemistry, 51, 7540-7546.
Varlet, V. & Fernandez, X., 2010. Sulfur-containing volatile compounds in seafood: occurrence, odorant properties and mechanisms of formation. Food Science and Technology International, 16, 463-503.
Zhang, Z., Li, G., Luo, L. & Chen, G., 2010. Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography–mass spectrometry. Analytica Chimica Acta, 659, 151-158.
Zlatanos, S. & Laskaridis, K., 2007. Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris). Food Chemistry, 103, 725-728.
