scholarly journals Volatile compounds of some popular Mediterranean seafood species

2013 ◽  
Vol 14 (2) ◽  
pp. 343 ◽  
Author(s):  
I. GIOGIOS ◽  
N KALOGEROPOULOS ◽  
K. GRIGORAKIS
Keyword(s):  
Volatile Compounds ◽  
Fish Species ◽  
Carbonyl Compounds ◽  
Mytilus Galloprovincialis ◽  
Steam Distillation ◽  
Total Concentration ◽  
High Concentration ◽  
Striped Mullet ◽  
Merluccius Merluccius ◽  
Steam Distillation Extraction

The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species’ fat content.

scholarly journals Volatile compounds of some popular Mediterranean seafood species

2013 ◽  
Author(s):  
I. GIOGIOS ◽  
N. KALOGEROPOULOS ◽  
K. GRIGORAKIS
Keyword(s):  
Volatile Compounds ◽  
Fish Species ◽  
Carbonyl Compounds ◽  
Mytilus Galloprovincialis ◽  
Steam Distillation ◽  
Total Concentration ◽  
High Concentration ◽  
Striped Mullet ◽  
Merluccius Merluccius ◽  
Steam Distillation Extraction

The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species’ fat content.

scholarly journals Development of organic acids and volatile compounds in cider during malolactic fermentation

2014 ◽  
Vol 32 (No. 1) ◽  
pp. 69-76 ◽  
Author(s):  
H. Zhao ◽  
F. Zhou ◽  
P. Dziugan ◽  
Y. Yao ◽  
J. Zhang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Volatile Compounds ◽  
Carbonyl Compounds ◽  
Alcoholic Fermentation ◽  
Total Concentration ◽  
Malolactic Fermentation ◽  
High Concentration ◽  
Volatile Acidity ◽  
Organoleptic Characteristics

The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced.  

Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: I. Identification of the volatile carbonyl fraction

1959 ◽  
Vol 26 (3) ◽  
pp. 265-272 ◽  
Author(s):  
J. R. L. Walker ◽  
R. J. Harvey
Keyword(s):  
New Zealand ◽  
Volatile Compounds ◽  
Paper Chromatography ◽  
Carbonyl Compounds ◽  
Steam Distillation ◽  
Technical Assistance ◽  
Cheddar Cheese ◽  
Cheese Flavour ◽  
Flavour Formation

Flavour concentrates from mature New Zealand Cheddar cheese were prepared by steam distillation methods. Using 2:4-dinitrophenylhydrazine reagent the presence of carbonyl compounds in the distillate was established. By means of paper chromatography, and other methods, the following compounds were identified in the distillate: acetoin, diacetyl, acetaldehyde, acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone and 2-undecanone, and their approximate concentrations in New Zealand Cheddar cheese were determined. The possible role of these compounds in the formation of Cheddar cheese flavour is discussed.The authors gratefully acknowledge the helpful advice and criticism of Dr H. R. Whitehead and Dr W. A. McGillivray, and the technical assistance of Mr P. L. McLaughlin.

Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: II. Volatile compounds of sulphur

1959 ◽  
Vol 26 (3) ◽  
pp. 273-276 ◽  
Author(s):  
J. R. L. Walker
Keyword(s):  
New Zealand ◽  
Volatile Compounds ◽  
Hydrogen Sulphide ◽  
Carbonyl Compounds ◽  
Steam Distillation ◽  
Technical Assistance ◽  
Cheddar Cheese ◽  
Sulphur Compounds ◽  
Gas Entrainment ◽  
Volatile Sulphur Compounds

The volatile sulphur compounds present in New Zealand Cheddar cheese have been studied by means of gas entrainment and steam-distillation techniques. Hydrogen sulphide was the only sulphur compound which could be detected, and after removal of this compound from the gas stream or steam distillate only a mixture of carbonyl compounds remained. Subsequent removal of these compounds completely destroyed the original cheesy aroma of the gas stream or distillate.The parts played by hydrogen sulphide and carbonyl compounds in Cheddar cheese flavour are discussed.The author wishes to record his gratitude to Dr H. R. Whitehead and Dr W. A. McGillivray for their helpful advice and criticism and to Mr P. L. McLaughlin for technical assistance.

scholarly journals Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages

2013 ◽  
Vol 67 (3) ◽  
pp. 437-441 ◽  
Author(s):  
Milovan Velickovic ◽  
Dragan Radivojevic ◽  
Cedo Oparnica ◽  
Ninoslav Nikicevic ◽  
Marijana Zivkovic ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Steam Distillation ◽  
Aliphatic Compounds ◽  
Ripening Stages ◽  
The Family ◽  
Maturation Stages ◽  
Volatile Flavour ◽  
Steam Distillation Extraction ◽  
Extracting Solvent ◽  
Green Stage

Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if ?bletted? (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methilen chloride as the extracting solvent. The concentrate was analysed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and ?-terpiene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits.

Theory of the equilibrium in a microapparatus for the isolation and concentration of organic substances from water by continuous steam distillation-extraction

1985 ◽  
Vol 50 (10) ◽  
pp. 2115-2121 ◽  
Author(s):  
Václav Janda ◽  
Bohuslav Doležal
Keyword(s):  
Phase Equilibrium ◽  
Organic Solvent ◽  
Water Sample ◽  
Organic Substance ◽  
Concentration Factor ◽  
Chromatographic Analysis ◽  
Steam Distillation ◽  
Organic Substances ◽  
Azeotropic Mixtures ◽  
Steam Distillation Extraction

The phase equilibrium establishing in a microapparatus designed for the isolation and concentration of organic substances from water by continuous steam distillation-extraction is treated. This technique, used for the preconcentration of water pollutants followed by the gas chromatographic analysis of the extract, is suitable for organic substances with boiling temperatures higher than that of water which form azeotropic mixtures with water, the boiling temperatures of which are lower than those of water and the organic substances themselves. The organic solvent used for the extraction must have a very low boiling temperature. The recovery from the whole procedure and the concentration factor depend on the volumes of the water sample and the organic solvent as well as on the volume of the space where the extraction of the organic substance from the aqueous condensate takes place.

Modelling the effects of establishing a marine reserve for mobile fish species

2002 ◽  
Vol 59 (3) ◽  
pp. 405-415 ◽  
Author(s):  
P Apostolaki ◽  
E J Milner-Gulland ◽  
M K McAllister ◽  
G P Kirkwood
Keyword(s):  
Fish Species ◽  
Marine Reserve ◽  
High Mobility ◽  
Merluccius Merluccius ◽  
Seasonal Movements ◽  
Stock Biomass ◽  
Spawning Stock ◽  
Short And Long Term ◽  
Immature Fish

We present a model of the effects of a marine reserve on spawning stock biomass (SSB) and short- and long-term yield for a size-structured species that exhibits seasonal movements. The model considers the effects of protecting nursery and (or) spawning grounds under a range of fishing mortalities and fish mobility rates. We consider two extremes of effort redistribution following reserve establishment and analyze the effects of a reserve when the fishery targets either mature or immature fish. We apply the model to the Mediterranean hake (Merluccius merluccius) and show that a marine reserve could be highly beneficial for this species. We demonstrate benefits from reserves not just for overexploited stocks of low-mobility species, but also (to a lesser extent) for underexploited stocks and high-mobility species. Greatly increased resilience to overfishing is also found in the majority of cases. We show that a reserve provides benefits additional to those obtained from simple effort control. Benefits from reserves depend to a major extent on the amount of effort redistribution following reserve establishment and on fishing selectivity; hence, these factors should be key components of any evaluation of reserve effectiveness.

A generalized settling approach in the numerical modeling of sedimentation tanks

1998 ◽  
Vol 38 (3) ◽  
pp. 95-102 ◽  
Author(s):  
G. Mazzolani ◽  
F. Pirozzi ◽  
G. d'Antonoi
Keyword(s):  
Transport Model ◽  
Numerical Models ◽  
Removal Rate ◽  
Total Concentration ◽  
Suspended Solid ◽  
Primary Concern ◽  
High Concentration ◽  
Hindered Settling ◽  
Low Concentration ◽  
Solid Distribution

Numerical models for the prediction of turbulent flow field and suspended solid distribution in sedimentation tanks are characterized by refined modeling of hydrodynamics, but apparently weak modeling of settling properties of suspensions. It is known that sedimentation tanks typically treat highly heterodisperse suspensions, whose concentrations range from relatively high to low values. However, settling is modeled either by considering one or more particle classes of different settling velocity, without accounting for hindered settling conditions, or by treating the suspension as monodisperse, even in regions of low concentration. A new generalized settling model is proposed to account for both discrete settling conditions in low concentration regions of the tanks and hindered settling conditions in high concentration regions. Settling velocities of heterodisperse suspensions are then determined as a function of particle velocities in isolation and their total concentration. The settling model is used in the framework of a transport model for the simulation of hydrodynamics and solid distribution in a rectangular sedimentation tank. Results show that solid distribution is mainly affected by particle interactions in the inlet region and by settling properties of individual particles in the outlet region. Comparison of the proposed settling model with other settling models suggests that a generalized approach of the modeling of settling properties of suspensions is a primary concern to obtain reliable predictions of the removal rate.

scholarly journals A semicontinuous study on the ecotoxicity of atmospheric particles using a versatile aerosol concentration enrichment system (VACES): development and field characterization

2021 ◽  
Vol 14 (2) ◽  
pp. 1037-1045
Author(s):  
Xiaona Shang ◽  
Ling Li ◽  
Xinlian Zhang ◽  
Huihui Kang ◽  
Guodong Sui ◽  
...  
Keyword(s):  
Total Concentration ◽  
Saturation Temperature ◽  
Ambient Air ◽  
Atmospheric Particles ◽  
Aerosol Concentration ◽  
Chemical Components ◽  
High Concentration ◽  
Adverse Health Effects ◽  
High Detection Limit ◽  
Pm2.5 Concentration

Abstract. Oxidative stress can be used to evaluate not only adverse health effects but also adverse ecological effects, but limited research uses eco-toxicological assay to assess the risks posed by particle matters to non-human biomes. One important reason might be that the concentration of toxic components of atmospheric particles is far below the high detection limit of eco-toxic measurement. To solve the rapid detection problem, we extended a versatile aerosol concentration enrichment system (VACES) for ecotoxicity aerosol measurement and firstly used VACES to provide a comparison of ecotoxicity between non-concentrated and concentrated aerosols in ambient air. In this study, the total concentration (number or mass), the concentration of chemical components and the ecotoxicity were all increased by approximately 7 to 10 times in VACES, making the detection of ecotoxicity above the baseline. The comparison of ecotoxicity data and PM2.5 concentration showed that low concentration was not matched with ecotoxicity, although high concentration corresponded to higher ecotoxicity. In addition, the higher saturation temperature in VACES caused a loss of particulate matter, of which nitrate accounted for about 18 %.

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