Identification and origin of the character‐impact compounds of raw oyster Crassostrea gigas
Abstract The French consume large amounts of raw oysters. The study of the aroma of oyster Crassostrea gigas is of economic interest because it is a good method of checking the sensory quality. Aromas were extracted by vacuum steam distillation at 20 °C using whole oyster flesh. This extract present...
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crwiley:10.1002/jsfa.1236 2024-06-23T07:52:15+00:00 Identification and origin of the character‐impact compounds of raw oyster Crassostrea gigas Pennarun, Anne‐Laure Prost, Carole Demaimay, Michel 2002 http://dx.doi.org/10.1002/jsfa.1236 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.1236 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.1236 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the Science of Food and Agriculture volume 82, issue 14, page 1652-1660 ISSN 0022-5142 1097-0010 journal-article 2002 crwiley https://doi.org/10.1002/jsfa.1236 2024-06-13T04:21:59Z Abstract The French consume large amounts of raw oysters. The study of the aroma of oyster Crassostrea gigas is of economic interest because it is a good method of checking the sensory quality. Aromas were extracted by vacuum steam distillation at 20 °C using whole oyster flesh. This extract presented similar sensory characteristics to raw oyster. The odour‐active compounds were characterised by gas chromatography coupled with olfactometry using a panel of 10 judges trained in seafood aroma recognition. Fifty‐nine volatile compounds were identified in oyster aroma extract. Among these, 25 were responsible for the overall odour of raw oyster. Four compounds identified in oysters were characterised by fresh and marine odour: 3‐( E )‐hexen‐1‐ol, decanal, 2‐undecanone and 3,6‐( E,Z )‐nonadien‐1‐ol. Some compounds were identified for the first time in oysters: 4‐( Z )‐heptenal (white boiled fish odour), which comes from n‐3 polyunsaturated fatty acid oxidation, and 3‐octanol (moss and sulphury odour), 2‐nonanol (cucumber odour) and octanoic acid, which arise from n‐6 polyunsaturated fatty acid oxidation. © 2002 Society of Chemical Industry Article in Journal/Newspaper Crassostrea gigas Wiley Online Library Journal of the Science of Food and Agriculture 82 14 1652 1660 |
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English |
description |
Abstract The French consume large amounts of raw oysters. The study of the aroma of oyster Crassostrea gigas is of economic interest because it is a good method of checking the sensory quality. Aromas were extracted by vacuum steam distillation at 20 °C using whole oyster flesh. This extract presented similar sensory characteristics to raw oyster. The odour‐active compounds were characterised by gas chromatography coupled with olfactometry using a panel of 10 judges trained in seafood aroma recognition. Fifty‐nine volatile compounds were identified in oyster aroma extract. Among these, 25 were responsible for the overall odour of raw oyster. Four compounds identified in oysters were characterised by fresh and marine odour: 3‐( E )‐hexen‐1‐ol, decanal, 2‐undecanone and 3,6‐( E,Z )‐nonadien‐1‐ol. Some compounds were identified for the first time in oysters: 4‐( Z )‐heptenal (white boiled fish odour), which comes from n‐3 polyunsaturated fatty acid oxidation, and 3‐octanol (moss and sulphury odour), 2‐nonanol (cucumber odour) and octanoic acid, which arise from n‐6 polyunsaturated fatty acid oxidation. © 2002 Society of Chemical Industry |
format |
Article in Journal/Newspaper |
author |
Pennarun, Anne‐Laure Prost, Carole Demaimay, Michel |
spellingShingle |
Pennarun, Anne‐Laure Prost, Carole Demaimay, Michel Identification and origin of the character‐impact compounds of raw oyster Crassostrea gigas |
author_facet |
Pennarun, Anne‐Laure Prost, Carole Demaimay, Michel |
author_sort |
Pennarun, Anne‐Laure |
title |
Identification and origin of the character‐impact compounds of raw oyster Crassostrea gigas |
title_short |
Identification and origin of the character‐impact compounds of raw oyster Crassostrea gigas |
title_full |
Identification and origin of the character‐impact compounds of raw oyster Crassostrea gigas |
title_fullStr |
Identification and origin of the character‐impact compounds of raw oyster Crassostrea gigas |
title_full_unstemmed |
Identification and origin of the character‐impact compounds of raw oyster Crassostrea gigas |
title_sort |
identification and origin of the character‐impact compounds of raw oyster crassostrea gigas |
publisher |
Wiley |
publishDate |
2002 |
url |
http://dx.doi.org/10.1002/jsfa.1236 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.1236 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.1236 |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
Journal of the Science of Food and Agriculture volume 82, issue 14, page 1652-1660 ISSN 0022-5142 1097-0010 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/jsfa.1236 |
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Journal of the Science of Food and Agriculture |
container_volume |
82 |
container_issue |
14 |
container_start_page |
1652 |
op_container_end_page |
1660 |
_version_ |
1802643509860106240 |