Química Nova
| Autor: | Silva, Vilma Mota da, Lopes, Wilson Araújo, Andrade, Jailson Bittencourt de, Veloso, Márcia Cristina da Cunha, Santos, Gislaine Vieira dos, Oliveira, Aline S. |
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| Jazyk: | portugalština |
| Rok vydání: | 2007 |
| Předmět: | |
| Zdroj: | Repositório Institucional da UFBA Universidade Federal da Bahia (UFBA) instacron:UFBA |
| Popis: | p. 629-635. Submitted by JURANDI DE SOUZA SILVA (jssufba@hotmail.com) on 2011-11-28T12:03:10Z No. of bitstreams: 1 23.pdf: 458369 bytes, checksum: 10ffc9f5aec7fa463cdc23f623e80b01 (MD5) Made available in DSpace on 2011-11-28T12:03:10Z (GMT). No. of bitstreams: 1 23.pdf: 458369 bytes, checksum: 10ffc9f5aec7fa463cdc23f623e80b01 (MD5) Previous issue date: 2007 The perception of the flavor is an important attribute of quality in marine fish and other seafoods, being the first and main factor of discrimination for the evaluation, later acceptance and preference of the product by the consumer. Recently, the simple bromophenols have been considered an important group of key flavor compounds occurring in a wide variety of seafood species like fishes, mollusks, crustaceans and algae. When present in high concentration, in seafood, the bromophenols produce an undesirable flavor and are associated with inferior quality. Meanwhile, when present in low concentration levels (for example ng g-1) these compounds produce a desirable marine – or ocean-like – flavor and enhance the existing flavor in seafood. Indeed, simple bromophenols are widespread in seafood but virtually absent in freshwater fish. Herein we present a review on these flavor components found in the marine environment. São Paulo |
| Databáze: | OpenAIRE |
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