Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry
Cultured and wild sea bream were compared for differences in their volatile components over a 23 day storage period in ice. A total of 60 compounds in cultured and 78 compounds in wild sea bream were tentatively identified (in addition to this, there were 23 unknowns in cultured and 29 unknowns in w...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2005-04, Vol.53 (7), p.2616-2622 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Alasalvar, Cesarettin Taylor, K. D. Anthony Shahidi, Fereidoon |
| description | Cultured and wild sea bream were compared for differences in their volatile components over a 23 day storage period in ice. A total of 60 compounds in cultured and 78 compounds in wild sea bream were tentatively identified (in addition to this, there were 23 unknowns in cultured and 29 unknowns in wild sea bream volatiles). These included aldehydes, ketones, alcohols, aromatics, terpenes, furans, sulfur-containing compounds, an acid, and miscellaneous compounds. Although selection of best fish is a subjective matter, more aldehydes, ketones, aromatics, and terpenes were found in wild sea bream as compared to that of its cultured counterpart. Both sea bream samples exhibited complex volatile profiles over the entire storage period. The combination of several classes of volatile compounds, dependent upon their concentrations and odor thresholds, is responsible for the distinctive and unique flavor of fresh cultured and wild sea bream. Relative concentrations of several compounds (trimethylamine, piperidine, methanethiol, dimethyl disulfide, dimethyl trisulfide, 1-penten-3-ol, 3-methyl-1-butanol, and acetic acid) increased continually throughout the storage period, and these may have the potential to be used as indicators of sea bream quality. Keywords: Cultured and wild sea bream; volatile compounds; DHA/GC-MS; quality indicators; storage period; ice |
| doi_str_mv | 10.1021/jf0483826 |
| format | Article |
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D. Anthony ; Shahidi, Fereidoon</creator><creatorcontrib>Alasalvar, Cesarettin ; Taylor, K. D. Anthony ; Shahidi, Fereidoon</creatorcontrib><description>Cultured and wild sea bream were compared for differences in their volatile components over a 23 day storage period in ice. A total of 60 compounds in cultured and 78 compounds in wild sea bream were tentatively identified (in addition to this, there were 23 unknowns in cultured and 29 unknowns in wild sea bream volatiles). These included aldehydes, ketones, alcohols, aromatics, terpenes, furans, sulfur-containing compounds, an acid, and miscellaneous compounds. Although selection of best fish is a subjective matter, more aldehydes, ketones, aromatics, and terpenes were found in wild sea bream as compared to that of its cultured counterpart. Both sea bream samples exhibited complex volatile profiles over the entire storage period. The combination of several classes of volatile compounds, dependent upon their concentrations and odor thresholds, is responsible for the distinctive and unique flavor of fresh cultured and wild sea bream. Relative concentrations of several compounds (trimethylamine, piperidine, methanethiol, dimethyl disulfide, dimethyl trisulfide, 1-penten-3-ol, 3-methyl-1-butanol, and acetic acid) increased continually throughout the storage period, and these may have the potential to be used as indicators of sea bream quality. Keywords: Cultured and wild sea bream; volatile compounds; DHA/GC-MS; quality indicators; storage period; ice</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf0483826</identifier><identifier>PMID: 15796602</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Alcohols - analysis ; Aldehydes - analysis ; Animals ; Aquaculture ; Biological and medical sciences ; cold storage ; Cold Temperature ; farmed fish ; Fish and seafood industries ; Food industries ; Food Preservation ; Fundamental and applied biological sciences. Psychology ; gas chromatography ; Gas Chromatography-Mass Spectrometry - methods ; headspace analysis ; ice ; Ketones - analysis ; Marine ; mass spectrometry ; Meat - analysis ; odor compounds ; Odorants - analysis ; off odors ; raw fish ; Sea Bream ; Sparus aurata ; storage quality ; storage time ; volatile organic compounds ; Volatilization ; wild fish</subject><ispartof>Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2616-2622</ispartof><rights>Copyright © 2005 American Chemical Society</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a502t-a93551192c3db883631ffc11c02e8d474bd703adda332d60422ccb4945ad5bb33</citedby><cites>FETCH-LOGICAL-a502t-a93551192c3db883631ffc11c02e8d474bd703adda332d60422ccb4945ad5bb33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf0483826$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf0483826$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16678025$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15796602$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Alasalvar, Cesarettin</creatorcontrib><creatorcontrib>Taylor, K. D. Anthony</creatorcontrib><creatorcontrib>Shahidi, Fereidoon</creatorcontrib><title>Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Cultured and wild sea bream were compared for differences in their volatile components over a 23 day storage period in ice. A total of 60 compounds in cultured and 78 compounds in wild sea bream were tentatively identified (in addition to this, there were 23 unknowns in cultured and 29 unknowns in wild sea bream volatiles). These included aldehydes, ketones, alcohols, aromatics, terpenes, furans, sulfur-containing compounds, an acid, and miscellaneous compounds. Although selection of best fish is a subjective matter, more aldehydes, ketones, aromatics, and terpenes were found in wild sea bream as compared to that of its cultured counterpart. Both sea bream samples exhibited complex volatile profiles over the entire storage period. The combination of several classes of volatile compounds, dependent upon their concentrations and odor thresholds, is responsible for the distinctive and unique flavor of fresh cultured and wild sea bream. Relative concentrations of several compounds (trimethylamine, piperidine, methanethiol, dimethyl disulfide, dimethyl trisulfide, 1-penten-3-ol, 3-methyl-1-butanol, and acetic acid) increased continually throughout the storage period, and these may have the potential to be used as indicators of sea bream quality. Keywords: Cultured and wild sea bream; volatile compounds; DHA/GC-MS; quality indicators; storage period; ice</description><subject>Alcohols - analysis</subject><subject>Aldehydes - analysis</subject><subject>Animals</subject><subject>Aquaculture</subject><subject>Biological and medical sciences</subject><subject>cold storage</subject><subject>Cold Temperature</subject><subject>farmed fish</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>Food Preservation</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gas chromatography</subject><subject>Gas Chromatography-Mass Spectrometry - methods</subject><subject>headspace analysis</subject><subject>ice</subject><subject>Ketones - analysis</subject><subject>Marine</subject><subject>mass spectrometry</subject><subject>Meat - analysis</subject><subject>odor compounds</subject><subject>Odorants - analysis</subject><subject>off odors</subject><subject>raw fish</subject><subject>Sea Bream</subject><subject>Sparus aurata</subject><subject>storage quality</subject><subject>storage time</subject><subject>volatile organic compounds</subject><subject>Volatilization</subject><subject>wild fish</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFks1u1DAUhSMEokNhwQuANyC6GHptx_lZlkB_1CKQ0p-ldWM70wxJHOxEIm_Amjfg1XgSPJpRZ4PEyro-3z3W0XEUvaTwngKjx-sa4oxnLHkULahgsBSUZo-jBQRxmYmEHkTPvF8DQCZSeBodUJHmSQJsEf0ubDega7ztia3JrW1xbFrjN0MxtePkjCbYa3LXtJqUBskHZ7Aj78qwNXmCk8MRj4ieXNOvSDlahytDmp5cKEOqmXyce-waRc4Naj9guDzpsZ1944_P0JPi3tkOR7tyONzPf37--ozek3IwagyCGd38PHpSY-vNi915GN2cfrouzpdXX84uipOrJQpg4xJzLkLsnCmuqyzjCad1rShVwEym4zSudAoctUbOmU4gZkypKs5jgVpUFeeH0dut7-Ds98n4UXaNV6ZtsTd28jJJhchZlvwXpClPAMTG8WgLKme9d6aWg2s6dLOkIDfFyYfiAvtqZzpVndF7ctdUAN7sAPQK29phrxq_55IkzYCJwC23XONH8-NBR_ctJOCpkNdfS5lflne3l0UqTwP_esvXaCWuwk-QNyUDyoFCTFOA_cuovFzbyYX-_D8i_AVTusYB</recordid><startdate>20050406</startdate><enddate>20050406</enddate><creator>Alasalvar, Cesarettin</creator><creator>Taylor, K. D. Anthony</creator><creator>Shahidi, Fereidoon</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7TN</scope><scope>8FD</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>H98</scope><scope>L.G</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20050406</creationdate><title>Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry</title><author>Alasalvar, Cesarettin ; Taylor, K. D. Anthony ; Shahidi, Fereidoon</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a502t-a93551192c3db883631ffc11c02e8d474bd703adda332d60422ccb4945ad5bb33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Alcohols - analysis</topic><topic>Aldehydes - analysis</topic><topic>Animals</topic><topic>Aquaculture</topic><topic>Biological and medical sciences</topic><topic>cold storage</topic><topic>Cold Temperature</topic><topic>farmed fish</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>Food Preservation</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gas chromatography</topic><topic>Gas Chromatography-Mass Spectrometry - methods</topic><topic>headspace analysis</topic><topic>ice</topic><topic>Ketones - analysis</topic><topic>Marine</topic><topic>mass spectrometry</topic><topic>Meat - analysis</topic><topic>odor compounds</topic><topic>Odorants - analysis</topic><topic>off odors</topic><topic>raw fish</topic><topic>Sea Bream</topic><topic>Sparus aurata</topic><topic>storage quality</topic><topic>storage time</topic><topic>volatile organic compounds</topic><topic>Volatilization</topic><topic>wild fish</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Alasalvar, Cesarettin</creatorcontrib><creatorcontrib>Taylor, K. D. Anthony</creatorcontrib><creatorcontrib>Shahidi, Fereidoon</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Oceanic Abstracts</collection><collection>Technology Research Database</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Alasalvar, Cesarettin</au><au>Taylor, K. D. Anthony</au><au>Shahidi, Fereidoon</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2005-04-06</date><risdate>2005</risdate><volume>53</volume><issue>7</issue><spage>2616</spage><epage>2622</epage><pages>2616-2622</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Cultured and wild sea bream were compared for differences in their volatile components over a 23 day storage period in ice. A total of 60 compounds in cultured and 78 compounds in wild sea bream were tentatively identified (in addition to this, there were 23 unknowns in cultured and 29 unknowns in wild sea bream volatiles). These included aldehydes, ketones, alcohols, aromatics, terpenes, furans, sulfur-containing compounds, an acid, and miscellaneous compounds. Although selection of best fish is a subjective matter, more aldehydes, ketones, aromatics, and terpenes were found in wild sea bream as compared to that of its cultured counterpart. Both sea bream samples exhibited complex volatile profiles over the entire storage period. The combination of several classes of volatile compounds, dependent upon their concentrations and odor thresholds, is responsible for the distinctive and unique flavor of fresh cultured and wild sea bream. Relative concentrations of several compounds (trimethylamine, piperidine, methanethiol, dimethyl disulfide, dimethyl trisulfide, 1-penten-3-ol, 3-methyl-1-butanol, and acetic acid) increased continually throughout the storage period, and these may have the potential to be used as indicators of sea bream quality. Keywords: Cultured and wild sea bream; volatile compounds; DHA/GC-MS; quality indicators; storage period; ice</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>15796602</pmid><doi>10.1021/jf0483826</doi><tpages>7</tpages></addata></record> |
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| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2616-2622 |
| issn | 0021-8561 1520-5118 |
| language | eng |
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| source | ACS Publications; MEDLINE |
| subjects | Alcohols - analysis Aldehydes - analysis Animals Aquaculture Biological and medical sciences cold storage Cold Temperature farmed fish Fish and seafood industries Food industries Food Preservation Fundamental and applied biological sciences. Psychology gas chromatography Gas Chromatography-Mass Spectrometry - methods headspace analysis ice Ketones - analysis Marine mass spectrometry Meat - analysis odor compounds Odorants - analysis off odors raw fish Sea Bream Sparus aurata storage quality storage time volatile organic compounds Volatilization wild fish |
| title | Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry |
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