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Titolo:
Comparison of volatile components in fresh and canned sea urchin (Paracentrotus lividus, Lamarck) gonads by GC-MS using dynamic headspace sampling and microwave desorption
Autore:
De Quiros, ARB; Lopez-Hernandez, J; Gonzalez-Castro, MJ; de la Cruz-Garcia, C; Simal-Lozano, J;
Indirizzi:
Univ Santiago de Compostela, Fac Pharm, Nutr & Bromatol Dept, Nutr & Bromatol Grp, E-15706 Santiago, La Coruna, Spain Univ Santiago de Compostela Santiago La Coruna Spain E-15706 oruna, Spain
Titolo Testata:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
fascicolo: 6, volume: 212, anno: 2001,
pagine: 643 - 647
SICI:
1438-2377(2001)212:6<643:COVCIF>2.0.ZU;2-8
Fonte:
ISI
Lingua:
ENG
Soggetto:
FLAVOR COMPONENTS; FISH SAUCE; AROMA; IDENTIFICATION; PYRAZINES; SHRIMP; WASTE; MEAT; ODOR;
Keywords:
volatile compounds; sea urchin gonads; sterilization; dynamic headspace sampling; microwave desorption;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
40
Recensione:
Indirizzi per estratti:
Indirizzo: Lopez-Hernandez, J Univ Santiago de Compostela, Fac Pharm, Nutr & BromatolDept, Nutr & Bromatol Grp, E-15706 Santiago, La Coruna, Spain Univ Santiago de Compostela Santiago La Coruna Spain E-15706
Citazione:
A.R.B. De Quiros et al., "Comparison of volatile components in fresh and canned sea urchin (Paracentrotus lividus, Lamarck) gonads by GC-MS using dynamic headspace sampling and microwave desorption", EUR FOOD RE, 212(6), 2001, pp. 643-647

Abstract

Volatile component profiles of raw and canned sea urchin gonads were analyzed using dynamic headspace sampling onto an adsorbent, followed by microwave desorption into a gas chromatograph equipped with a mass spectrometric detector. Thirty-nine compounds were identified, including alcohols, aldehydes, aromatic hydrocarbons, furans, hydrocarbons, ketones, nitrogen-containing compounds, sulfur-containing compounds and terpenes. The most important changes caused by sterilization were: (1) appearance of furans, nitrogen-containing compounds and branched aldehydes; (2) increase in the contents of aldehydes and sulfur-containing compounds. It is concluded that the change in aroma during canning depends on compounds from lipid oxidation and from thermal degradation of carbohydrates as well as compounds from other types of reactions, e.g. the Strecker degradation and the Maillard reaction.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 10/07/20 alle ore 12:53:46