Volatile carbonyl compounds and alcohols, components of flavor of hydrobionts (review)

Applied Biochemistry and Microbiology

Volumn 35, Issue 4, 1999, Pages 331-340

  Misharina, T A ^a   Terenina, M B ^a   Golovnya, R V ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033164816     PISSN: 00036838     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (90)

1. 1. Rzhavskaya, F.M., Zhiry ryb i morskikh mlekopitayushchikh (The Fat of Fish and Sea Mammals), Moscow: Pishch. Prom-st, 1976.
2. 2. Kawai, T., Crit. Rev. Food Sci. Nutr, 1996, vol. 36, no. 3, pp. 257-298.
3. 3. Sick, T.J., Albin, J.A., Sather, L.A., and Lindsay, R.C., J. Food Sci., 1969, vol. 34, no. 2, pp. 265-267.
4. 4. Ackman, R.G., Hingley, J., and Mackay, K.T., J. Fish Res. Board Can, 1972, no. 10, pp. 1085-1088.
5. 5. Hughes, R.B., J. Sci. Food Agric., 1964, vol. 15, no. 5, pp. 290-292.
6. 6. Volatile Compounds in Food. Qualitative and Quantitative Data. Zeist, Maarse, H., and Visscher, C.A., Eds., Institute CIVO-Analysis TNO, 1989.
7. 7. Sedova, L.S., Prikl. Biokhim. Mikrobiol., 1976, vol. 12, no. 1, pp. 138-140.
8. 8. Josephson, D.B., Lindsay, R.C., and Stuiber, D.A., J. Food Sci., 1987, vol. 52, no. 1, pp. 10-12.
9. 9. Misharina, T.A. and Golovnya, R.V., Zh. Anal. Khim., 1996, vol. 51, no. 1, pp. 791-795.
10. 10. Filsinger, B.E., J. Food Sci., 1987, vol. 52, no. 6, pp. 919-927.
11. 11. Golovnya, R.V. and Uraletz, V.P., Nahrung, 1972, vol. 16, pp. 497-506.
12. 12. Golovnya, R.V. and Uralets, V.P., Izv. Akad. Nauk SSSR, Ser. Khim., 1972, no. 11, pp. 1983-1984.
13. 13. Josephson, D.B., Lindsay, R.C., and Stuiber, D.A., J. Food Sci., 1991, vol. 56, no. 10, pp. 1576-1584.
14. 14. Golovnya, R.V. and Uraletz, V.P., J. Chromatogr., 1971, vol. 61, pp. 65-68.
15. 15. Misharina, T.A., Golovnya, R.V., and Vitt, S.V., Prikl. Biokhim. Mikrobiol., 1985, vol. 21, no. 1, pp. 107-113.
16. 16. Angelini, P., Merrit, J.R., and Mendelson, J.M., J. Food. Sci., 1975, vol. 40, no. 1, pp. 197-201.
17. 17. Berra, T.M., Smith, J.F., and Morrison, J.D., Trans. Am. Fish Soc, 1982, vol. 111, pp. 78-82.
18. 18. Josephson, D.B., Lindsay, R.C., and Stuiber, D.A., J. Agric. Food Chem., 1984, vol. 32, no. 6, pp. 1347-1352.
19. 19. Milo, C. and Grosch, W., J. Agric. Food Chem., 1995, vol. 43, no. 4, pp. 459-462.
20. 20. Wong, N.P., Damico, J.N., and Salwin, H., J. Assoc. Anal. Chem., 1967, vol. 50, no. 1, pp. 8-15.
21. 21. Gergman, J.B., Berger, R.G., and Drawert, F., Chem. Microbiol. Technol. Lebensm., 1991, vol. 13, pp. 19-24.
22. 22. Jess, H. and Ali, K., J. Food Sci., 1981, vol. 46, no. 3, pp. 868-873.
23. 23. Kasahara, K. and Nishibori, K., Nippon Suisan Gakkaishi, 1984, vol. 50, no. 7, pp. 1241-1244.
24. 24. Milo, C. and Grosch, W., J. Agric. Food Chem., 1993, vol. 41, no. 12, pp. 2076-2081.
25. 25. McGill, A.S., Hardy, R., and Gastone, F., J. Sci. Food Agric., 1977, vol. 28, no. 1, pp. 200-205.
26. 26. Person, P.E., Water Res., 1984, vol. 18, no. 10, pp. 1263-1271.
27. 27. Kasahara, K. and Nishibori, K., Bull. Jpn. Soc. Sci. Fish., 1981, vol. 47, no. 1, pp. 113-119.
28. 28. Josephson, D.B., Lindsay, R.C., and Stuiber, D.A., J. Agric. Food Chem., 1983, vol. 31, no. 2, pp. 326-330.
29. 29. Josephson, D.B., Lindsay, R.C., and Stuiber, D.A., J. Agric. Food Chem., 1984, vol. 32, no. 6, pp. 1344-1347.
30. 30. Triqui, R. and Reineccius, G.A., J. Agric. Food Chem., 1995, vol. 43, no. 4, pp. 453-458.
31. 31. Swoboda, P.A.T. and Peers, K.E., J. Sci. Food Agric., 1977, vol. 28, no. 10, pp. 1019-1022.
32. 32. Josephson, D.B., Lindsay, R.C., and Stuiber, D.A., J. Food Sci. Technol, 1984, vol. 17, no. 3, pp. 178-182.
33. 33. Tokunaga, T., Lida, H., Nakamura, K., and Ota, Y., Tokai-Ku Suisan Kenkyusko Kenkyu Hokoku, 1981, vol. 104, pp. 67-75.
34. 34. Tagushi, T., Tanaka, M., and Ohubosatshi, S.K., Bull. Jpn. Soc. Sci. Fish., 1982, vol. 48, no. 12, pp. 1765-1769.
35. 35. Gradov, N.A., Vorontsov, S.N., and Shapovalov, V.E., Izv. Tikhook. Inst. Rybn. Khoz. Okeanogr., 1983, vol. 108, pp. 53-55.
36. 36. Misharina, T.A., Golovnya, R.V., and Charnomskii, V.V., Zh. Anal. Khim., 1991, vol. 46, no. 8, pp. 1421-1429.
37. 37. Sokolova, L.I., Svetlova, N.I., and Golovnya, R.V., Rybn. Khoz., 1987, no. 1, pp. 69-71.
38. 38. Kubota, K., Matsufusa, K., Yaminishi, T., and Yanase, M., Nippon Mogeikagaku Kaishi, 1980, vol. 54, no. 1, pp. 1-5.
39. 39. Choi Sh. and Kato, H., Nippon Shokuhin Kogyo Gakkaishi, 1983, vol. 30, no. 11, pp. 1121-1125.
40. 40. Kubota, K., Kobayshi, A., and Yaminishi, T., Agric. Biol. Chem., 1982, vol. 46, no. 12, pp. 2835-2842.
41. 41. Kubota, K., Kobayashi, A., and Yaminishi, T., Nippon Shokuhin Kogyo Gakkaishi, 1981, vol. 28, pp. 457-460.
42. 42. Choi Sh. and Kobayashi, A., Nippon Shokuhin Kogyo Gakkaishi, 1983, vol. 30, no. 7, pp. 404-408.
43. 43. Choi Sh. and Kato, H., Agric. Biol. Chem., 1984, vol. 48, no. 12, pp. 1479-1482.
44. 44. Choi, Sh., Kobayashi, A., and Yaminishi, T., Agric. Biol. Chem., 1983, vol. 47, no. 3, pp. 337-341.
45. 45. Kubota, K., Shijimaya, H., and Kobayashi, A., Agric. Biol. Chem., 1986, vol. 50, no. 12, pp. 2867-2870.
46. 46. Jejaphan, W., Hsieh, T.C., and Williams, S.S., J. Food Sci., 1988, vol. 53, no. 6, pp. 1666-1672.
47. 47. Choi Sh. and Kato, H., Agric. Biol. Chem., 1984, vol. 48, no. 2, pp. 545-547.
48. 48. Rayner, E.T., Gupuy, H.P., and Legendre, M.G., J. Food Sci, 1981, vol. 47, no. 1, pp. 76-81.
49. 49. Josephson, D.B., Lindsay, R.C., and Stuiber, D.A., J. Food Sci., 1985, vol. 50, no. 1, pp. 5-9.
50. 50. Ronald, A.P. and Thompson, W.A.B., J. Fish. Res. Board Canada, 1964, vol. 21, no. 6, pp. 481-487.
51. 51. Niwa, K., Bull. Jpn. Soc. Sci. Fish., 1970, vol. 36, pp. 812-817.
52. 52. Kubota, K., Yokoyama, K., Yaminishi, T., and Akatsuka, S., Nippon Nogeikagaku Kaishi, 1980, vol. 54, no. 9, pp. 727-731.
53. 53. McGill, A.S., Howgate, P., and Thompson, A.B., Dev. Food Sci., 1985, vol. 10, pp. 149-164.
54. 54. Dixon, M.D. and Hammond, E.G., J. Am. Oil Chem. Soc., 1984, vol. 61, no, 9, pp. 1452-1456.
55. 55. Meijboom, P.W. and Songenotter, G.A., J. Am. Oil Chem. Soc., 1981, vol. 58, no. 1, pp. 680-692.
56. 56. Meijboom, P.W., J. Am. Oil Chem. Soc., 1964, vol. 41, no. 3, pp. 326-335.
57. 57. Heath, H.B. and Reineccius, G., Flavour Chemistry and Technology, Grosch, W., Ed., Westport: AVI, 1986, pp. 210-218.
58. 58. Josephson, D.B., Food Sci. Technol, 1991, vol. 41, no. 1, pp. 179-180.
59. 59. Khayat, A. and Schwall, D., Food Technol, 1983, vol. 37, no. 7, pp. 130-140.
60. 60. Mohri, S., Cho, S.-Y., Endo, Y., and Fuyimoto, K., J. Agric. Food Chem., 1992, vol. 40, no. 3, pp. 573-578.
61. 61. Grosch, W., Milo, C., and Widder, S., Trends in Flavour Research, Maarse, H. and Heij van der, H., Eds., Amsterdam: Elsevier, 1994, pp. 409-415.
62. 62. Emanuel', N.M., Khimicheskaya kinetika i tsepnye reaktsii (Chemical Kinetics and Chain Reactions), Moscow: Nauka, 1966, pp. 376-385.
63. 63. Emanuel', N.M. and Lyaskovskaya, Yu.N., Tormozhenie protsessov okisleniya zhirov (Inhibition of Fat Oxidation), Moscow: Pishchepromizdat, 1961.
64. 64. Kaneda, T., Kogaky Kogeo, 1981, vol. 9, pp. 64-68.
65. 65. Grosch, W., Lebensmittlchen. Gerichl. Chem, 1984, vol. 38, no. 1, pp. 81-87.
66. 66. Golovnya, R.V., Mironov, G.A., and Sokolov, S.D., Usp. Khim., 1964, vol. 33, no. 7, pp. 816-852.
67. 67. Schieberle, P. and Grosch, W., J. Am. Oil Chem. Soc., 1981, vol. 58, no. 5, pp. 602-607.
68. 68. German, J.B. and Kinsella, J.E., J. Agric. Food Chem., 1985, vol. 33, no. 4, pp. 680-683.
69. 69. Belits, H. and Grosch, W., Food Chem., London: Springer, 1987.
70. 70. German, J.B., Brucker, G.G., and Kinsella, J.E., Biochim. Biophys. Acta, 1986, vol. 875, pp. 12-20.
71. 71. Hsich, R.J. and Kinsella, J.E., J. Am. Food Chem, 1989, vol. 37, no. 2, pp. 279-286.
72. 72. Josephson, D.B., Lindsay, R.C., and Stuiber, D.A., J. Food Sci., 1987, vol. 52, no. 5, pp. 596-600.
73. 73. Mohri, S., Cho, S.S., End, Y., and Fujimoto, K., J. Am. Food Chem., 1992, vol. 40, no. 4, pp. 573-576.
74. 74. Freas, W. and Grollman, S., J. Exp. Biol., 1980, vol. 84, no. 2, pp. 169-172.
75. 75. Hsieh, R.J., German, J.B., and Kinsella, J.E., J. Agric. Food Chem., 1988, vol. 36, no. 4, pp. 680-686.
76. 76. Herz, W.J. and Schallenberger, R.S., Food Res, 1960, vol. 25, no. 3, pp. 491-494.
77. 77. Gasey, J.C., Self, R., and Swain, T., J Food Sci., 1965, vol. 30, no. 1, pp. 33-34.
78. 78. Lien, J.C. and Nawar, W.W., J. Food Sci., 1974, vol. 39, no. 5, pp. 911-913.
79. 79. Iden, J.C. and Nawar, W.W., J. Food Sci., 1974, vol. 39, no. 5, pp. 914-917.
80. 80. Qvist, I.H. and von Sidov, E.C.F., J. Agric. Food Chem., 1974, vol. 22, no. 6, pp. 1077-1079.
81. 81. Hodge, J.E., J. Agric. Food Chem., 1953, vol. 1, no. 4, pp. 928-942.
82. 82. Rohan, T.A., Food Technol, 1970, vol. 24, no. 10, pp. 1217-1225.
83. 83. Pisarnitskii, A.F. and Egorov, I.A., Prikl. Biokhim. Mikrobiol., 1989, vol. 25, no. 5, pp. 579-594.
84. 84. Seck, S. and Grouset, J., J. Food Sci., 1981, vol. 46, no. 7, pp. 790-798.
85. 85. Wilson, R.A., J. Agric. Food Chem., 1975, vol. 23, no. 9, pp. 1032-1037.
86. 86. Yakush, E.V., Maksimova, O.N., and Golovnya, R.V., Rybn. Khoz., 1986, vol. 3, pp. 69-71.
87. 87. Lea, C.H., Chem. Ind., 1963, vol. 36, no. 12, pp. 1406-1413.
88. 88. Ciusa, W., Mozzaracchio, P., and Barbirili, G., Rass. Chism, 1975, vol. 27, no. 3, pp. 143-152.
89. 89. Walter, R.H. and Fagerson, I.S., J. Food Sci., 1968, vol. 37, no. 2, pp. 294-297.
90. 90. Fagerson, I.S., J. Agric. Food Chem., 1969, vol. 17, no. 4, pp. 747-750.