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Titolo:
Aroma of fresh oysters Crassostrea gigas: Composition and aroma notes
Autore:
Piveteau, F; Le Guen, S; Gandemer, G; Baud, JP; Prost, C; Demaimay, M;
Indirizzi:
Ecole Natl INgn Tech & Ind Agroalimentaires, Lab Biochim Ind & Alimentaire, F-44072 Nantes 3, France Ecole Natl INgn Tech & Ind Agroalimentaires Nantes France 3 es 3, France Inst Natl Rech Agron, Lab Etude Interact Mol Alimentaires, Equipe Lipides,F-44326 Nantes, France Inst Natl Rech Agron Nantes France F-44326 ipides,F-44326 Nantes, France IFREMER, Lab Conchylicole Pays Loire, F-85230 Bouin, France IFREMER Bouin France F-85230 chylicole Pays Loire, F-85230 Bouin, France
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 10, volume: 48, anno: 2000,
pagine: 4851 - 4857
SICI:
0021-8561(200010)48:10<4851:AOFOCG>2.0.ZU;2-H
Fonte:
ISI
Lingua:
ENG
Soggetto:
VOLATILE FLAVOR COMPONENTS; ODORANTS; IDENTIFICATION; STORAGE; TROUT; COD;
Keywords:
oyster (Crassostrea gigas); aroma; volatiles; sniffing;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
35
Recensione:
Indirizzi per estratti:
Indirizzo: Demaimay, M Ecole Natl INgn Tech & Ind Agroalimentaires, Lab Biochim Ind &Alimentaire, BP 82225, F-44072 Nantes 3, France Ecole Natl INgn Tech & IndAgroalimentaires BP 82225 Nantes France 3
Citazione:
F. Piveteau et al., "Aroma of fresh oysters Crassostrea gigas: Composition and aroma notes", J AGR FOOD, 48(10), 2000, pp. 4851-4857

Abstract

In contrast to many foods, very little is known about the aroma of fresh oysters. This study deals with the relationship between extracted volatiles of oysters and their olfactory properties. Nearly 50 volatiles were identified: most of them were principally related to fatty acid oxidation (86%) and particularly to n-3 polyunstaturated fatty acid oxidation (66%). Only onevolatile arose from amino acid degradation. Panelists detected 42 odors bysniffing. Among them, only 12 odors were definitely attributed to identified volatile. These odors were green/sulfur/crustacean, mushroom/citrus, andmarine/cucumber notes and were attributed to dimethyl sulfide, 1-penten-3-one, hexanal, (2,4)-E,E-heptadienal, 1-octen-8-one, 1-octen-3-ol, 6-methyl-5-hepten-3-one, octanal, (E,Z)-2,6-nonadienal, (E)-8-octenal, and decanal, respectively.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 05/12/20 alle ore 15:14:25