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Titre du document / Document title

Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Auteur(s) / Author(s)

LE GUEN S. (1) ; PROST C. (1) ; DEMAIMAY M. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Ecole Nationale d'Ingénieurs des Techniques et Industries Agro-Alimentaires, Laboratoire de Biochimie Industrielle et Alimentaire BP 82225, 44322 Nantes, FRANCE

Résumé / Abstract

Gas chromatography-olfactometry consists of sniffing the effluent of a gas chromatograph and leads to the direct determination of potent odorants in food. GC-olfactometry and GC-MS were applied in order to identify volatile compounds, and to characterize potent odorants of cooked wild mussels and bouchot mussels. Eighty-five volatiles were identified by GC-MS, among those the majority were identified for the first time in mussels. Using GC-olfactometry, the main contributors of cooked mussels aroma were characterized. Of the 85 volatiles identified in the flavor, only 33 were odor-active and contribute to the overall aroma of mussels. Dimethyl disulfide (sulfury odor) was the odorant the most differently perceived between the two extracts and seems to be characteristic of wild mussels. Combined GC-MS and GC-olfactometry made it possible to point out odorants which actually contribute to the aroma of cooked mussels and those which showed typical dependence on the origin of mussels.

Revue / Journal Title

Journal of chromatography    ISSN  0021-9673   CODEN JOCRAM 

Source / Source

Congrès
International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analyzers No6, Bruges , BELGIQUE (09/02/2000)
2000, vol. 896, no 1-2 (396 p.)  (22 ref.), pp. 361-371

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Amsterdam, PAYS-BAS  (1958) (Revue)

Mots-clés anglais / English Keywords

Analysis method

;

Chemical analysis

;

Qualitative analysis

;

Quantitative analysis

;

Volatile organic compound

;

Aroma

;

Comparative study

;

Farming animal

;

Wild animal

;

Mussel

;

Mytilus edulis

;

Cooking

;

Gas chromatography

;

Olfactometry

;

Coupled method

;

Mass spectrometry

;

Electron impact

;

Flame ionization detector

;

Vacuum distillation

;

Organoleptic properties

;

Odor

;

Bivalvia

;

Mollusca

;

Invertebrata

;

Mots-clés français / French Keywords

Méthode analyse

;

Analyse chimique

;

Analyse qualitative

;

Analyse quantitative

;

Composé organique volatil

;

Arôme

;

Etude comparative

;

Animal élevage

;

Animal sauvage

;

Moule(comestible)

;

Mytilus edulis

;

Cuisson

;

Chromatographie phase gazeuse

;

Olfactométrie

;

Méthode couplée

;

Spectrométrie masse

;

Impact électron

;

Détecteur ionisation flamme

;

Distillation sous vide

;

Propriété organoleptique

;

Odeur

;

Bivalvia

;

Mollusca

;

Invertebrata

;

Mots-clés espagnols / Spanish Keywords

Método análisis

;

Análisis químico

;

Análisis cualitativo

;

Análisis cuantitativo

;

Compuesto orgánico volátil

;

Aroma

;

Estudio comparativo

;

Animal cría

;

Animal salvaje

;

Mejillón

;

Mytilus edulis

;

Cocción

;

Cromatografía fase gaseosa

;

Olfatometría

;

Método acoplado

;

Espectrometría masa

;

Impacto electrón

;

Detector ionización por llama

;

Destilación en vacío

;

Propiedad organoléptica

;

Olor

;

Bivalvia

;

Mollusca

;

Invertebrata

;

Localisation / Location

INIST-CNRS, Cote INIST : 8577 A, 35400009292328.0370

Nº notice refdoc (ud4) : 1534952



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