Contributions of Bromophenols to Marine-Associated Flavors of Fish and Seafoods

Autor:	Robert C. Lindsay, David A. Stuiber, J.L. Boyle
Rok vydání:	1993
Předmět:	Herring Vegetable oil Chemistry Marine fish Fish Food science Aquatic Science Flavor Volume concentration Food Science Shrimp
Zdroj:	Journal of Aquatic Food Product Technology. 1:43-63
ISSN:	1547-0636 1049-8850
DOI:	10.1300/j030v01n03_05
Popis:	Evaluation of flavor properties of several volatile bromophenols (2-; 3-; 4-; 2,4-; 2,6-; 2,4,6-) in fish, shrimp, and vegetable oil matrices revealed that these compounds, when present at low concentrations, imparted flavor notes reminiscent of marine fish and seafoods. In fish and shrimp muscle tissue and oil matrices 2,6-dibromophenol and 2,4,6-tribromophenol provided iodine-, shrimp-, crab-, and sea salt-like flavor attributes. Monobromophenols enhanced sweet, overall seafood-like flavor characteristics in these matrices. A combination of selected bromophenols added to vegetable oil gave a herring oil-like flavor to the oil. In water solutions all bromophenol isomers were iodine-like, phenolic, or medicinal in flavor character.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::afafb2ef492f3c8966563feefa73c760 https://doi.org/10.1300/j030v01n03_05 Zobrazit plný text záznamu