메뉴 건너뛰기




Volumn 93, Issue 2, 2009, Pages 232-235

Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation-extraction (SDE) and GC-MS

Author keywords

Aroma; OAV; Representativeness; SDE; Sea bream (Sparus aurata)

Indexed keywords


EID: 70350064161     PISSN: 0026265X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.microc.2009.07.010     Document Type: Article
Times cited : (140)

References (29)
  • 1
    • 70350065682 scopus 로고    scopus 로고
    • FAO. http://www.fao.org/fishery/culturedspecies/Sparus_aurata/en, 2008.
    • (2008) Sparus_aurata/en
  • 3
  • 4
    • 0037371856 scopus 로고    scopus 로고
    • Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis
    • Morita K., Kubota K., and Aishima T. Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis. J. Sci. Food Agric. 83 (2003) 289-297
    • (2003) J. Sci. Food Agric. , vol.83 , pp. 289-297
    • Morita, K.1    Kubota, K.2    Aishima, T.3
  • 5
    • 16444380445 scopus 로고    scopus 로고
    • Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry
    • Alasalvar C., Taylor K.D.A., and Shahidi F. Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry. J. Agric. Food Chem. 53 (2005) 2616-2622
    • (2005) J. Agric. Food Chem. , vol.53 , pp. 2616-2622
    • Alasalvar, C.1    Taylor, K.D.A.2    Shahidi, F.3
  • 6
    • 33846132908 scopus 로고    scopus 로고
    • Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor
    • Selli S., Rannou C., Prost C., Robin J., and Serot T. Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor. J. Agric. Food Chem 54 (2006) 9496-9502
    • (2006) J. Agric. Food Chem , vol.54 , pp. 9496-9502
    • Selli, S.1    Rannou, C.2    Prost, C.3    Robin, J.4    Serot, T.5
  • 7
    • 0842349576 scopus 로고    scopus 로고
    • Optimization of dynamic headspace extration of the edible red algae Palmaria palmata and identification of the volatile components
    • Le Pape M.A., Grua-Priol J., Prost C., and Demaimay M. Optimization of dynamic headspace extration of the edible red algae Palmaria palmata and identification of the volatile components. J. Agric. Food Chem. 52 (2004) 550-556
    • (2004) J. Agric. Food Chem. , vol.52 , pp. 550-556
    • Le Pape, M.A.1    Grua-Priol, J.2    Prost, C.3    Demaimay, M.4
  • 8
    • 0037181298 scopus 로고    scopus 로고
    • Determination of semivolatile compounds in Baltic herring (Clupea harengus membras) by supercritical fluid extraction-supercritical fluid chromatography-gas chromatography-mass spectrometry
    • Aro T., Brede C., Manninen P., and Kallio H. Determination of semivolatile compounds in Baltic herring (Clupea harengus membras) by supercritical fluid extraction-supercritical fluid chromatography-gas chromatography-mass spectrometry. J. Agric. Food Chem. 50 (2002) 1970-1975
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 1970-1975
    • Aro, T.1    Brede, C.2    Manninen, P.3    Kallio, H.4
  • 9
    • 59949102451 scopus 로고    scopus 로고
    • Determination of volatile compounds of precooked prawn (Penaus vannamei) and cultured gilthead sea bream (Sparus aurata) stored in ice as possible spoilage markers using solid phase microextraction and gas chromatography/mass spectrometry
    • Soncin S., Chiesa L.M., Panseri S., Biondi P., and Cantoni C. Determination of volatile compounds of precooked prawn (Penaus vannamei) and cultured gilthead sea bream (Sparus aurata) stored in ice as possible spoilage markers using solid phase microextraction and gas chromatography/mass spectrometry. J. Sci. Food Agric. 89 (2009) 436-446
    • (2009) J. Sci. Food Agric. , vol.89 , pp. 436-446
    • Soncin, S.1    Chiesa, L.M.2    Panseri, S.3    Biondi, P.4    Cantoni, C.5
  • 10
    • 58149489025 scopus 로고    scopus 로고
    • Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation-solvent extraction
    • Selli S., Prost C., and Serot T. Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation-solvent extraction. Food Chem. 114 (2009) 317-322
    • (2009) Food Chem. , vol.114 , pp. 317-322
    • Selli, S.1    Prost, C.2    Serot, T.3
  • 11
    • 0036830218 scopus 로고    scopus 로고
    • Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas
    • Pennarun A.L., Prost C., and Demaimay M. Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas. J. Sci. Food Agric. 82 (2002) 1652-1660
    • (2002) J. Sci. Food Agric. , vol.82 , pp. 1652-1660
    • Pennarun, A.L.1    Prost, C.2    Demaimay, M.3
  • 12
    • 33744487695 scopus 로고    scopus 로고
    • Comparison of odor-active volatile compounds of fresh and smoked salmon
    • Varlet V., Knockaert C., Prost C., and Serot T. Comparison of odor-active volatile compounds of fresh and smoked salmon. J. Agric. Food Chem. 54 (2006) 3391-3401
    • (2006) J. Agric. Food Chem. , vol.54 , pp. 3391-3401
    • Varlet, V.1    Knockaert, C.2    Prost, C.3    Serot, T.4
  • 13
    • 1542318111 scopus 로고    scopus 로고
    • Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) filet
    • Turchini G.M., Mentasti T., Caprino F., Panseri S., Moretti V.M., and Valfre F. Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) filet. J. Appl. Ichthyol. 20 (2004) 71-75
    • (2004) J. Appl. Ichthyol. , vol.20 , pp. 71-75
    • Turchini, G.M.1    Mentasti, T.2    Caprino, F.3    Panseri, S.4    Moretti, V.M.5    Valfre, F.6
  • 14
    • 17944371282 scopus 로고    scopus 로고
    • Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants
    • Le Guen S., Prost C., and Demaimay M. Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants. J. Agric. Food Chem. 49 (2001) 1321-1327
    • (2001) J. Agric. Food Chem. , vol.49 , pp. 1321-1327
    • Le Guen, S.1    Prost, C.2    Demaimay, M.3
  • 15
    • 70350065680 scopus 로고    scopus 로고
    • Aroma extracts from oyster Crassostrea gigas: comparison of two extraction methods
    • Pennarun A.L., Prost C., and Demaimay M. Aroma extracts from oyster Crassostrea gigas: comparison of two extraction methods. J. Agric. Food Chem. 49 (2002) 1321-1327
    • (2002) J. Agric. Food Chem. , vol.49 , pp. 1321-1327
    • Pennarun, A.L.1    Prost, C.2    Demaimay, M.3
  • 16
    • 34047272388 scopus 로고
    • A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography
    • Van den Hool H., and Kratz P.D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J. Chromatog. 11 (1963) 463-471
    • (1963) J. Chromatog. , vol.11 , pp. 463-471
    • Van den Hool, H.1    Kratz, P.D.2
  • 17
    • 8644230278 scopus 로고    scopus 로고
    • New gas chromatography-olfactometric investigative method and its application to cooked Silurus glanis (European catfish) odour characterization
    • Hallier A., Courcoux P., Serot T., and Prost C. New gas chromatography-olfactometric investigative method and its application to cooked Silurus glanis (European catfish) odour characterization. J. Chromatog. A 1056 (2004) 201-208
    • (2004) J. Chromatog. A , vol.1056 , pp. 201-208
    • Hallier, A.1    Courcoux, P.2    Serot, T.3    Prost, C.4
  • 18
    • 33746901557 scopus 로고    scopus 로고
    • Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations
    • Frauendorfer F., and Schieberle P. Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. J. Agric. Food Chem. 54 (2006) 5521-5529
    • (2006) J. Agric. Food Chem. , vol.54 , pp. 5521-5529
    • Frauendorfer, F.1    Schieberle, P.2
  • 21
    • 39149118882 scopus 로고    scopus 로고
    • Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)
    • Jonsdottir R., Olafsdottir G., Chaine E., and Haugen J.E. Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar). Food Chem. 109 (2008) 184-195
    • (2008) Food Chem. , vol.109 , pp. 184-195
    • Jonsdottir, R.1    Olafsdottir, G.2    Chaine, E.3    Haugen, J.E.4
  • 23
    • 0022655196 scopus 로고
    • Enzymic oxidation of linoleic acid to 1, Z-5-Octadien-3-ol, Z-2, Z-5-octadien-1ol and 10-oxo-E-8-decenoic acid by a protein fraction from mushrooms (Psalliota bispora)
    • Wurzenberger M., and Grosch W. Enzymic oxidation of linoleic acid to 1, Z-5-Octadien-3-ol, Z-2, Z-5-octadien-1ol and 10-oxo-E-8-decenoic acid by a protein fraction from mushrooms (Psalliota bispora). Lipids 21 (1986) 261-266
    • (1986) Lipids , vol.21 , pp. 261-266
    • Wurzenberger, M.1    Grosch, W.2
  • 24
    • 0036066478 scopus 로고    scopus 로고
    • Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry
    • Chung H.Y., Yung I.K.S., Ma W.C.J., and Kim J.S. Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry. Food Res. Intern. 35 (2002) 43-53
    • (2002) Food Res. Intern. , vol.35 , pp. 43-53
    • Chung, H.Y.1    Yung, I.K.S.2    Ma, W.C.J.3    Kim, J.S.4
  • 25
    • 63049131501 scopus 로고    scopus 로고
    • Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography-mass spectrometry
    • Iglesias J., Medina I., Bianchi F., Careri M., Mangia A., and Musci M. Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography-mass spectrometry. Food Chem. 115 (2009) 1473-1478
    • (2009) Food Chem. , vol.115 , pp. 1473-1478
    • Iglesias, J.1    Medina, I.2    Bianchi, F.3    Careri, M.4    Mangia, A.5    Musci, M.6
  • 26
    • 0038010444 scopus 로고    scopus 로고
    • Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): sensory differences and possible chemical basis
    • Grigorakis K., Taylor K.D.A., and Alexis M.N. Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): sensory differences and possible chemical basis. Aquaculture 225 (2003) 109-119
    • (2003) Aquaculture , vol.225 , pp. 109-119
    • Grigorakis, K.1    Taylor, K.D.A.2    Alexis, M.N.3
  • 27
    • 33644748089 scopus 로고    scopus 로고
    • Contribution of volatile compounds to mango (Mangifera indica L.) aroma
    • Pino J.A., and Mesa J. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flav. Fragr. J. 21 (2006) 207-213
    • (2006) Flav. Fragr. J. , vol.21 , pp. 207-213
    • Pino, J.A.1    Mesa, J.2
  • 29
    • 33846607842 scopus 로고    scopus 로고
    • Discrimination of origin of farmed trout by means of biometrical parameters, fillet composition and flavor volatile compounds
    • Turchini G.M., Giani I., Caprino F., Moretti V.M., and Valfre F. Discrimination of origin of farmed trout by means of biometrical parameters, fillet composition and flavor volatile compounds. Ital. J. Anim. Sci. 3 (2004) 123-140
    • (2004) Ital. J. Anim. Sci. , vol.3 , pp. 123-140
    • Turchini, G.M.1    Giani, I.2    Caprino, F.3    Moretti, V.M.4    Valfre, F.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.