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Gelatin is a protein from the hydrolysis of bone collagen and skin of animals wich are widely used for industrial food and non food. Studies on extraction of gelatin from tuna (Thunnus sp) bone were carried out by soaking in hydrochloric acid solutions of 4%, 6% and 8% for 48 hours respectivelly and extracted with aquadest at 60ºC, 70ºC and 80ºC for 5 hours. The extract was filtered with filtering cloth and the filtrate was oven dried at 55ºC for ± 48 hours until gelatin was formed. The result showed that soaking the bone in 8% hydrochloric acid solutions followed by extraction 80ºC for 5 hours gave the best result with 8,64 yield, isoelectrict point 8,20%, protein contain 93,72%, lipid contain 0,74-1,75%. Gel strengh 257,59 g/bloom gel strengh, viscosity 3,20 cPs, pH 3,98. The results obtained for water contain of 6,97%. Ash countain 2,07%. The colour of gelatin produced from tuna bone showered different with commercial gelatin that is between yellowish brown to whitish yellow. Gelatin made from tuna bone has fishy odor whereas commercial gelatin has neutral odor.

Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing α,β-unsaturated carbonyl structure (1-Octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by L. plantarum, P. pentosaceus and S. cerevisiae were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the S. cerevisiae fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that S. cerevisiae was the most effective, while L. plantarum and P. pentosaceus only reached 43–55%. The decrease in kelp fishy notes was related to the decrease in α,β-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible.

Konsentrat protein ikan (KPI) adalah bentuk protein kering yang diekstrak dari daging ikan menggunakan pelarut etanol. Tujuan penelitian ini adalah karakterisasi konsentrat protein ikan sunglir yang diekstrak menggunakan pelarut etanol. Bahan utama yang digunakan dalam penelitian ini adalah daging ikan sunglir dan pelarut etanol teknis. Tahapan penelitian meliputi (1) ekstraksi KPI menggunakan pelarut etanol 90% dengan perbandingan 1 : 3 selama 3 jam (2) menentukan standar mutu KPI ikan sunglir dan analisis asam amino. Data yang diperoleh dibahas secara deskriptif. Hasil penelitian menunjukkan bahwa nilai rata-rata rendemen KPI berkisar 20%. Karakteristik sesuai standar FAO 1976 meliputi kadar protein (85,34%), kadar lemak (3,28%), bau (2,11 : bau ikan kuat) dan derajat putih (53,54%) sehingga tergolong KPI tipe B. Analisis kadar air (6,34%), kadar abu (7,47%), sifat fungsional: daya serap minyak (2,48 g/g) dan daya serap air (2,02 ml/g). KPI mengandung 9 asam amino esensial dan 6 asam amino non esensial.

Disgusting fishy odor problems have become a major concern in drinking water quality, and are commonly related to algal proliferation in source water. Unlike the typical musty/earthy odorants 2-methylisoborneol (MIB) and geosmin, identification of the corresponding fishy odorants is still a big challenge. In this study, two species of fishy-odor-producing algae, Ochromonas sp. and Cryptomonas ovate, were cultured to explore the odor production characteristics and typical odorants. When algae were ruptured in the stationary and decline phases, fishy odor intensities of 4 to 8 characterized by FPA were produced. However, some frequently reported aldehydes that could cause fishy odor, including n-hexanal, 2-octenal, heptanal, 2,4-heptanal and 2,4-decadienal, were not detected in either of the cultured algae. The possible fishy odor-causing compounds were further identified by combining gas chromatography-olfactometry (GC-O/MS) and comprehensive two-dimensional gas chromatography (GC × GC-TOFMS) using retention indices (RIs). From GC-O/MS analysis, twelve and six olfactometry peaks with various odor characteristics were identified in Ochromonas sp. and Cryptomonas ovate, respectively, of which three and two olfactometry peaks showed fishy odor characteristics. 2-Nonenal, 2,4-octadienal, fluorene and 2-tetradecanone were identified as fishy odorants in Ochromonas sp., and 1-octen-3-ol, 6-methyl-5-hepten-2-one, 1-octen-3-one, 2-nonenal and 2,4-octadienal were identified in Cryptomonas ovate. Other identified compounds, including butyl butanoate (fragrant odor), ionone (fragrant odor), bis (2-chloroisopropyl) ether (chemical odor) etc., did not show fishy features. Therefore, the fishy odor might be a synthetic and comprehensive odor, which resulted from the combination of different odorants and their synergistic effects. The results of this study will be helpful for understanding fishy odor problems, which will provide support for fishy odor management and control in the drinking water industry.

Duck meat is still not widely used as a raw material for making meatballs. Duck meat has an unpleasant odor, tough texture and high fat content which causes it to be disliked by the consumers. Therefore it is necessary to diversify processed products that are acceptable and healthy. Meatballs are processed products made from ground meat plus fillers (flour and spices, then formed into small balls and boiled). In the form of meatballs, it makes it easier for duck meat to be consumed. The high content of unsaturated fatty acids in duck meat causes the formation of a fishy odor (off-flavor). As a result, the meatball is oxidized and produces a rancid aroma and free radicals. The curing treatment of duck meat in turmeric juice nanocapsules as a source of antioxidants is expected to prevent oxidation and produce functional meatballs. The duck meat was cut into 3 cm x 3 cm sizes, then added 2% turmeric juice nanocapsules with a curing time of 5 minutes. The resulting cured duck meat is then processed into meatballs. The meatballs obtained were analyzed for their antioxidant activity and sensory test. The analysis showed that curing duck meat with a concentration of 2% for 5 minutes produced functional meatballs with bright yellow color, had antioxidant levels and was accepted by consumers.

One in every twelve people worldwide suffers from dysphagia that affects the swallowing mechanism and some patients require a special texture-modified food for their sustenance. Fish is a great source of nutrients and proteins, however the commercially dysphagia diet made from fish is limited. This study investigated the textural characteristics of a soft fish paste produced from steamed grass carp fillet with different the water addition, grinding cycles and ratio of starch with the mixture of steamed fillet and water, following International Dysphagia Diet Standardisation Initiative (IDDSI) guidelines and other instruments. The water addition and particle size affected the physical properties, and the starch had a certain masking effect on fishy odor. The mixture of steamed fish fillets and water (91:9 wt/wt) was ground in a colloid mill for 3 cycles. The fish paste was then sterilized by adding sugar, salt, and starch in the mixture (ratios of 0.5:100, 0.5:100, and 0.6:100, wt/wt, respectively) and mixing well. The paste conformed to Level 4-pureed and extremely thick of IDDSI framework. The fish paste product had a light fishy odor that was acceptable to sensory specialists.

A phytoremediation was evaluated as a solution for mitigating the fishy odor, or trimethylamine (TMA), that occurs in the seafood industry, including fresh markets. A synthetic TMA chemical was used to generate the fishy odor, and eight types of potted plants—Prickly pear cactus, Dracaena sanderiana Sander, Dieffenbachia camilla, Tradescantia spathacea, Peperomia magnoliifolia, Chlorophytum comosum, Cereus hexagonus (L.) Mill., and Scindapsus aureus—were selected as candidates for removing TMA in light and dark conditions. The results showed that S. aureus had the highest TMA removal efficiency in light conditions after 72 h (> 95%). However, it had very low efficiency under dark conditions, suggesting that S. aureus should be placed in locations with all-day light sources. On the other hand, cactus types (C. hexagonus (L.) Mill. and Prickly pear cactus) are highly efficient at removing TMA in both light and dark conditions after 72 h (> 90%) and may therefore be more suitable for real-world environments containing both light and dark conditions.

The physicochemical properties and fishy odor of gelatin from splendid squid skins as influenced by drying method were investigated. Gelatins obtained from freeze drying (FG) and spray drying with inlet temperatures of 160 (S160), 180 (S180) and 200 °C (S200) were characterized. All samples had α- and β-chains as the predominant constituents. The lightness decreased and samples became more yellowish and reddish as spray drying inlet temperature increased (P

The odor-active substances in a fish soup cooked with scallions, ginger, and cooking wine were extracted by solid-phase micro-extraction and analyzed by gas chromatography–olfactometry–mass spectrometry. The results of sensory evaluation indicate that the three seasonings—scallions, ginger, and cooking wine—reduced the fishy odor. Further, the effect of cooking wine or scallions was better than ginger. The main odorants of scallions, ginger, and cooking wine that reduced the fishy odor by masking the odor were detected. The main odorants in the scallions-treated sample were isovaleraldehyde, nonanal, alloaromadendrene, and dipropyl disulfide. The main odorants in the ginger-treated sample were sesquiterpenes, olefins, aldehydes, alcohols, and ketones. The main odorants in the cooking wine-treated sample were (E)-2-heptenal, decanal, copaene, and terpinen-4-ol.

The pericarp of Zanthoxylum bungeanum Maxim., commonly known as Sichuan pepper, is a widely used spice to remove fishy odor and add palatable taste. A phytochemical investigation of the 95% ethanol extract of Sichuan pepper resulted in the isolation of 21 isobutylhydroxyamides, including 8 new ones named ZP-amides G-N, among which the chiral resolution of racemic ZP-amide A and ZP-amide B was successfully accomplished. The protective activity on corticosterone-treated PC12 cells of the isolated isobutylhydroxyamides was also evaluated. The new compounds 3-5 and the known compounds 1, 1a, 2, 2a, 11, and 15 improved the survival rate of PC12 cells. The bioactivity studies disclosed the potential of Sichuan pepper to be developed as new neuroprotective functional food.

The differences between the trimethylamine (TMA) content levels in duck and chicken egg yolks under normal dietary conditions were compared. Moreover, the association between the polymorphisms of the duck FMO3 gene and TMA content levels in duck egg yolks was analyzed. Then, to detect the mutations associated with the fish-flavor trait, duck populations were selected for a high-choline diet experiment, which was followed by full-length sequencing of the FMO3 exons. The results showed that the TMA content levels in duck eggs (3.60 μg/g) were significantly higher than those in chicken eggs (2.35 μg/g) under normal dietary conditions (P < 0.01). With regard to the high-choline diet, the average TMA content levels in duck egg yolks (9.21 μg/g; P < 0.01) increased significantly. Furthermore, 5 SNPs reported in Ensembl database were detected in duck FMO3 exons. However, no mutation loci were found to be significantly associated with the TMA content levels in duck egg yolks. Besides, duck liver FMO3 mRNA expression levels were not associated with the TMA content levels. The results indicated that excessive TMA deposition in duck eggs is one of main factors causing the fishy odor in duck eggs, and the addition of choline in the ducks' diets was responsible for inducing an increase in the TMA content levels in duck eggs. PRACTICAL APPLICATION Our study can help to diminish the fishy taste in duck eggs by reducing the amount of supplemented choline. Furthermore, this study laid a solid foundation for revealing the genetic factors involved in the fishy odor in duck eggs.

Spices can be used as an alternative washing agent in fish collagen production, replacing organic materials' commonly used washing agent. Many Asians, including Indonesian traditional culinary use spices to remove the fishy odor. Therefore this research was conducted to obtain a suitable spice used as a washing agent in fish collagen production. Ginger, galangal, lemongrass, bay leaves, lime leaves, and pandan leaves were used as the tested spices in the form of 5% liquid extract in water. The ANOVA and LSD test on fishy odor test data showed that most respondents preferred Pangasius skin soaked in galangal liquid extract and had no significant difference in odor compared to the control (ethanol). Pangasius skin soaked in galangal extract had the total protein and ash content lower than control, while the total fat and water content were higher. Soaking in galangal extract also made Pangasius skin have a higher degree in swelling and total protein content in its acid-soluble collagen (ASC) extract than in control. The higher value of the two latter parameters was also found in the descaling Tuna skin soaked in galangal extract.

Coconut milk cream is a vegetable fat to replace animal fat in making ice cream. coconut milk cream not having a fishy odor and is rich antioxidants. While kidney nut have the potential as an emulsifier and also rich antioxidants. the purpose of this study was to obtain an optimum formulation of coconut milk and kidney beans to produce ice cream with good characteristics. The study used a simple randomized block design that was repeated three times. The treatment are the proportion of coconut milk cream and kidney nut puree. the results of this study showed that ice cream have moisture 65.79 to 72.61%, 48.99% antioxidant activity, fat content was in accordance with Indonesian national standards (25.32%),overrun value (36.03%) and melting time (8.72 minutes).

Fresh duck eggs normally have an unpleasant fishy odor when compared with eggs from other poultry. However, the cause of this unpleasant smell remains unknown. Besides, we have limited knowledge regarding the perception ability of this odor. Therefore, we aimed to identify the causative substances responsible for the fishy odor in duck eggs, and further evaluate the factors affecting the perception ability of this odor. We detected and quantified the volatile substances in the yolks of Jingjiang duck and Beijing duck eggs using headspace gas chromatography, and evaluated the fishy odor rating scores. We performed association studies on the relationship between the relative content of volatile substances and fishy odor rating scores. The fishy odor of egg yolks from different species/breeds was also characterized. Furthermore, we assessed the species/breeds of poultry eggs and the effects of gender and region of the evaluators on the fishy odor rating score by using an ordinal logistic regression model. Results showed that trimethylamine (TMA) is responsible for the fishy odor of duck eggs, which was confirmed with subsequent verification (P < 0.001). The fishy odor of duck eggs was stronger than that of chicken eggs; the fishy odor of Jingjiang duck eggs was the strongest. Results also indicated that the fishy odor perception ability was affected by the gender and region of the evaluators (P < 0.001). Overall, these data clarified that TMA imparted the fishy odor to duck eggs; factors such as gender and region may affect the fishy odor perception ability.

Hyo Yeon Jung, Jung Sun Kim, and Bong Soo Noh*Department of Food Science and Technology, Seoul Women’s universityAbstract The objective of this study was to determine the effect of soaking in dairy products on the reduction of fishyodor in steamed crab meat using a mass spectrometer-based electronic nose. The steamed crab meat was soaked in threedifferent dairy products (whole milk, soymilk, and yogurt) and the changes in the pattern of volatile components wereanalyzed by discriminant function analysis. The discriminant function first score (DF1) moved significantly from a negativeposition to a positive direction with an increase in soaking time. This suggested that the intensity of the fishy odor becameweaker as soaking time increased. The effect of whole milk on the reduction of fishy odor was better than that of yogurt.The results of this study demonstrate that off-flavors can be reduced using dairy products.Keywords: electronic nose, dairy product, casein, crab meat, off-flavor

Effects of different pretreatments of seabass skin and various drying methods on properties and fishy odor/flavor of resulting gelatin were evaluated. All gelatins contained α- and β-chains as the predominant components. Generally, a higher gel strength was found in the freeze-dried gelatin, compared with spray-dried counterpart (p

Fish oil is susceptible to oxidative degradation generating undesired lipid peroxides, secondary and tertiary oxidation products. These products pose health risks, reduce shelf-life stability and cause fishy odor and taste leading to decreased sensory quality. Microencapsulation of fish oil using spray drying, coacervation, ultrasonication and membrane emulsification techniques is employed to overcome these problems.

A significant outbreak of fishy odor occurred in a reservoir located in Inner Mongolia, China, in the winter of 2011, and the odor rating, algal density and concentrations of some potential odorous compounds were monitored over a period of two months. The peak odor rating of the fishy odor was 7 according to flavor profile analysis. Among the dominant algal species (two diatom and one chrysophyte species) observed during the survey, the chrysophyte Dinobryon sp. was the most abundant species, with the peak density recorded at 88,520 cells/mL. Seven potential algal metabolites including heptanal, 2,4-heptadienal, 2,4-decadienal, nonanal, 2-octenal, 2,6-nonadienal and hexanal were detected. The principal component analysis result showed that n-hexanal, n-heptanal and 2,4-decadienal, possibly the metabolites of diatoms, and 2,4-heptadienal, possibly the metabolite of Dinobryon sp., might have contributed to the fishy odor episode. This study demonstrated that the fishy odor episode in this reservoir might be caused by the abnormal growth of chrysophytes and diatoms under the ice-cover.

Quality changes of Eastern little tuna ( Euthynnus affinis ) slices treated with caffeic or tannic acid (0.2 g kg −1 ) and the control during 15 days of refrigerated storage in air or under modified atmospheric packaging (MAP: 60% CO 2 , 35% N 2 , 5% O 2 ) were studied. Tannic acid exhibited a greater preventive effect on metmyoglobin (metMb) formation and lipid oxidation than did caffeic acid ( P P

Methods for removal of trimethylamine, the main molecule responsible for the foul odor associated with seafood, were tested from two perspectives. Perception trials revealed that a common hand soap and corn starch were effective at reducing the fishy odor resulting from trimethylamine, while a soap specially formulated to remove fish order was not effective. Quantitative chemical analysis of the amount of trimethylamine persisting after washing revealed that corn starch, hand soap, and a soap specially formulated to remove fish odor were not more effective than water alone. Taken together, these results reinforce the importance of conducting both perceptual and chemical analyses, while also calling into question what the best proxy for human skin is in these types of studies.

The oxidative stability of liquid eggs enriched with very long-chain n-3 fatty acids and liquid regular eggs stored under refrigerated temperature, is investigated. Oxidized lipids can alter both nutritional and sensorial properties of foods. The extent of lipid oxidation is evaluated by quantification of total lipids, docosahexaenoic acid (DHA), and peroxide value (PV), but also by assessment of total tocopherols and γ-tocopherol losses. Additionally, the development of fishy off-flavor is evaluated. Results highlight significant differences between omega and regular liquid eggs stability. Although, the oxidative changes are observed in both types of liquid eggs, more susceptible to oxidation are omega liquid eggs. Practical Applications: Food enrichment with essential nutrients contributes to human health by providing the proper intake of essential nutrients. The results of this study suggest that fortification of eggs with highly unsaturated fatty acids should be in conjunction with the addition of natural antioxidants to retard undergoing oxidative changes. Liquid omega eggs are, unfortunately, more susceptible to oxidation than regular liquid eggs under simulated long time storage. The high concentration of unsaturated fatty acids improved their nutrition value but at the same time these products are less stable and unfavorable changes are more prominent. Therefore, the very long chain fatty acids in liquid omega eggs should be protected from undergoing deterioration. Although, the liquid omega eggs samples are stored at refrigerated temperature, significant changes are observed. The storage period led to a modification of the odor of liquid omega eggs, the increase in the fishy odor intensity is noticeable. And for the consumer, off-flavor is generally the first factor which will make the product unacceptable.

Removal of trimethylamine (TMA) by 10 different living Sansevieria spp. and their dried leaf materials was studied. The results showed that living Sansevieria kirkii was the most effective plant while Sansevieria masoniana was the least effective in TMA removal. Two major pathways were involved in stomata opening and epicuticular wax on the leaf surface. In the presence of TMA, the stomata opening in Sansevieria spp. was induced, which enhanced TMA removal under light conditions. Dried leaf powders of Sansevieria spp. adsorbed TMA through their waxes. Therefore, both living and non-living Sansevieria spp. can be effectively used for removal of TMA.

Off-flavors, characterized by a fishy odor, are emitted during the heating of rapeseed oil in a fryer. In order to study the headspace composition of degraded rapeseed oil, and more specifically the compounds responsible for the fishy odor, four headspace techniques were evaluated: Static headspace (SHS), headspace trap (HS Trap), headspace solid phase microextraction (HS-SPME), and headspace sorptive extraction (HSSE) coupled to gas chromatography-mass spectrometry (GC-MS). The selected model compounds to develop the headspace methods were 1-penten-3-one, 1-octen-3-one, and E,Z-2,6-nonadienal as known fishy odor markers. Extraction conditions for the four techniques were optimized and evaluated in terms of repeatability and sensitivity. They were then applied to the analysis of real samples of degraded rapeseed oil. SHS was not suitable for the analysis of odorant volatile compounds because of LOD values lower than those required for a quantitative analysis of the target compounds. Concerning HS-SPME and HSSE, a discrimination against the more volatile compounds was observed. Finally, HS Trap-GC-MS was considered the most appropriate technique for the analysis of the headspace of rapeseed oil in this study with LOD values less than 2 μg/L for the three target compounds. More than 60 compounds were identified by HS Trap-GC-MS and two compounds responsible for the fishy odor could be detected. The evolution of the relative areas of these compounds was reported for fresh oil and rapeseed oil degraded by 1, 5, and 10 heating cycles. Practical applications: The characterization of the volatile compounds responsible for the fishy odor is a key industrial issue. Moreover, the developed method with HS-Trap could be used to quantify several volatile compounds characteristic of the degradation of rapeseed oil, and to evaluate the possible effect of antioxidants on oils. Rapeseed oil is edible oil containing a substantial amount of omega 3, but the heating of this oil leads to the formation of off-flavors, characterized by a fishy odor. The characterization of these off-flavors is a key industrial issue, and different headspace techniques can be considered to study the molecules present in the headspace of degraded rapeseed oil.

Physicochemical changes of Japanese cockle foot parts occurring during cooking and cold storage at 4°C for 10 days were examined. Raw samples decreased in weight by 27% during cooking at 85°C for 15 s. Both raw and cooked samples decreased in weight to the same extent of 22–23% during the 10-day cold storage. The levels of ATP and related compounds, as well as those of free amino acids, were higher in raw than in cooked samples, although the former were found by sensory evaluation to have a stronger fishy odor. Raw samples started to decrease in ATP content after 5 days of cold storage, showing K′ values of 18 and 42% after 5 and 7 days, respectively. The L* value in the Hunter scale color evaluation increased during the cold storage of raw samples, revealing a gradual disappearance of its original purple–gray color. Meanwhile, the L* value of cooked samples remained constant during the cold storage. The tensile strength of cooked samples was significantly higher than those of both raw samples before and after the cold storage, indicating increased toughness by cooking.

Cooked-and-dried small sardine is used in Japan for making soup stock, although the sardine itself is not usually eaten after extraction. This sardine in granular form, however, may be more acceptable for eating as a calcium (Ca) resource. The effects of three different conditions before boiling (0 or 30 min of steeping before boiling, or put directly into boilingwater), and three subsequent boiling times (0.5, 3 or 10 min) were compared by a sensory analysis to find the most acceptable soup stock fortified with ground cooked -and-dried sardine.The most acceptable soup stock was made when 3% of ground cooked -and-dried sardine was put straight into boiling water and boiled for 0.5 min, although the fishy odor remained perceptible. This fishy odor was masked when miso was added to produce miso soup. Agrinding time of up to 20s resulted in 2/3 of the ground sardine having a granular size of 355μ m or less. This 355μm size was sufficiently small for the grains to be acceptable in the soup and for the miso soup with suspended sardine particles to be easily drunk. This method would provide about 50mg or more of Ca per day from one bowl of miso soup.

Techniques for flavor and odor evaluation of vegetable oils are needed as much as in previous years, particularly as new extraction and processing changes evolve. A new ASTM Standard Practice for Sensory Evaluation of Edible Vegetable Oils (E1627) was recently approved. Using this new standard, sensory profiles of four different freshly processed vegetable oils (canola, cottonseed, peanut and soybean) were determined using a descriptive panel. Each oil had a color which was significantly different from the other oils (P ≤ 0.05). All oils had a bland odor and flavor, although some had hydrogenat-ed and slightly nutty flavor and odor characteristics. Cottonseed oil had the highest (P ≤ 0.05) hydrogenated odor and flavor and waxy flavor ratings, while canola oil had the highest (P ≤ 0.05) fishy odor and flavor ratings. Peanut oil was rated highest (P ≤ 0.05) for buttery odor and lowest for beany and cardboard odor. Viscosities are similar, but mouthcoating was slightly different (P ≤ 0.05) among samples with cottonseed oil having the highest score.

The quantity of volatile compounds (VC) arisen from the highly nutritional fish meat for food stuff (HNFM) and the intensity of the odor were compared with those of sardine surimi. VC arisen within 15min at 40°C were trapped with U-tube cooled by liquid oxygen and measured by gas-liquid chromatography. The intensity of odor was determined by a sensory test. The chief components of VC were found to be aldehydes and ethyl alcohol. The intensity of odor was strongly related to the contents of aldehydes in VC. The amount of aldehydes generated in VC from HNFM were 50-70% smaller than that from surimi. Moreover, HNFM which was heated at 90°C for 30min did not give any fishy odor. On the contrary, the undesirable odor of surimi became quite strong after heating. These results suggested that the removal of lipid in HNFM processing was very important in prevention of generation of undesirable odor from sardine meat products.

The suppressing effect of lemon juice on roasted sardine odor was studied by a combination test of sensory analysis, gas chromatography, and gas chromatography-mass spectrometry. By a sensory test, it was found that the roasted sardine odor was distinctly depressed by the addition of lemon. Five carbonyls, one alcohol, and ten hydrocarbons identified in roasted sardine were also detected in the roasted sardine to which lemon juice was added and the two gas chromato-graphic patterns of these volatile fishy components were essentially the same. However, α-pinene, β-pinene, myrcene, d-limonene, and γ-terpinene were found to be specific to the roasted sardine to which lemon juice was added, and they were confirmed to be derived from lemon. The effect of the addition of the above five authentic compounds on fishy odor was then examined by a sensory test. It was concluded that d-limonene greatly contributed to masking the odor of roasted sardine.

Since the original writing of The Psychological Basis of Perfumery, new information has been generated about the chemical nature and semiochemical properties of human body odors. This has been made possible by dramatic improvements in chemical isolation and analysis techniques which have lowered the concentration levels at which odorous chemicals can be characterized. These techniques have been combined with innovative behavioral assays to test isolated fractions. In studies with mammals, semiochemicals have been shown to be responsible for both immediate behavioral responses (releaser pheromones) and longer-term physiological responses (primer pheromones).

Triplicate groups of four Rhode Island Red layers which had been previously found to lay fishy eggs when fed a ration containing 10% of rapeseed meal (RSM) were fed a laying ration, devoid of RSM, to which 0, 0.5, 1.0, 2.0 or 4.0 g of sinapine (as bisulfate) per kilogram of ration was added. Eggs produced were analyzed for trimethylamine and scored organoleptically for fishyness. Inclusion of more than 1 g of sinapine per kilogram of laying ration caused the birds to lay eggs with a fishy odor. The findings suggest that when RSM is included in the ration of such birds, the level of usage should be such that the ration will contain not more than 0.1% sinapine.

The effects of anhydrous and hydrous ammonia treatment of low glucosinolate-type rapeseed meal (canola meal) on the fishy odor and trimethylamine (TMA) contents of eggs from brown-egg layers fed rations containing such meals were studied. Four laying rations, each containing 10% of one of four canola meals (treated with or without anhydrous ammonia, with or without hydrous ammonia) and a control ration containing soybean meal were prepared. Each ration was fed to duplicate groups (5 birds per group) of brown-egg layers that had previously been found to lay eggs with a fishy odor when fed a ration containing 10% of commercial rapeseed meal. Hydrous ammonia treatment (5% w/w ammonia, 5% w/w steam) of canola meal during desolventization markedly reduced the TMA content of eggs from brown-egg layers fed a ration containing 10% of the ammoniated meal compared to eggs from birds fed a ration containing 10% of nonammoniated meal. No fishy odor was detected in the eggs from the birds fed the ration containing hydrous ammoniated meal.

Sensory studies by seven to nine trained judges, using a linear scale, indicated that rapeseed oil (RSO) heated to 190C and subsequently smelled at 50C was significantly stronger in odor than sunflower, corn and safflower oils treated with the same heating conditions. The odor of heated soybean oil (SBO) was intermediate in strength. Both RSO odor intensity value (OIV) and thiobarbituric acid (TBA) values increased as the heating time was extended from 0 to 40 minutes. Hydrogenation of RSO sharply reduced TBA values of progressively heated oils and effected some decrease in the development of the odor, however, hydrogenation did not eliminate the odor problem. The OIV's of heated low glucosinolate RSO were more similar to heated SBO odor than were the heated OIV's of high glucosinolate RSO. High and low erucic acid RSO varieties from three processors were compared with chemical odor standards for buttery, sweet, sulfurous, painty and fishy odors. High erucic acid RSO's were significantly lower than low erucic acid RSO's in fishy odor (P

About 7% of human subjects are specifically anosmic to the odor of trimethylamine. Odor threshold measurements on 16 aliphatic amines were made with panels of specific anosmics and normal observers. The anosmia is most pronounced with low-molecular-weight tertiary amines, but is also observed in lesser degree with primary and secondary amines. It is suggested that this specific anosmia corresponds with the absence of a new olfactory primary, the “fishy” odor. Trimethylamine has been reported to occur in human menstrual blood and in the anal gland of the red fox, implying some pheromonal function.

Two experiments were conducted in which the effects of including in the ration free choline, supplied as choline chloride or as hydrolyzed sinapine (ester of sinapic acid and choline), and bound choline, supplied as sinapine from rapeseed meal, on the fishy odor and the trimethylamine (TMA) content of eggs laid by brown-shelled egg layers were assessed. The results indicated that at the levels fed, free choline does not cause the production of fishy eggs; however, 57% of the eggs produced by the birds fed a comparable level of bound choline in the form of sinapine had a fishy odor and contained appreciable amounts of TMA.

An experiment was conducted to study the effect that varying the amount of glucosinolates and free oxazolidinethione (OZT) in a laying diet containing a constant amount of sinapine had on the trimethylamine (TMA) content of eggs and the incidence of fishy eggs from brown-shelled egg layers. Duplicate groups of 10 Rhode Island Red laying hens which had been found to lay fishy eggs when fed a diet containing 10% rapeseed meal (RSM) were fed each of the four experimental diets. The diets consisted of a wheat-soybean-meal-type control diet and three diets to which aqueous extracts of RSM produced from high, medium and low glucosinolate cultivars (Oro, Span and Tower) were added. The extracts were included in the diet at levels of 3.42, 4.4 and 5.0%, respectively, to provide a sinapine content of 0.17%, a level equivalent to that which would result from the inclusion of 10% RSM in the diet. The results showed that the TMA content of eggs produced by the layers fed the diet containing Tower aqueous extract was significantly higher than that of eggs produced by birds fed the diets containing Oro or Span aqueous extracts (P

Two experiments were conducted to study the effects of supplementing a laying ration containing rapeseed meal (RSM) with antibiotic drugs on the fishy odor and trimethylamine (TMA) content in eggs laid by brown-egg layers. Brown-egg layers (Rhode Island Red) which had been previously found to lay eggs with a fishy odor when fed a ration containing 10% RSM were used in these studies. In exp. 1, a basal laying ration containing 10% RSM was fed to 16 groups of brown-egg layers (12 birds per group) for a pretreatment period of 4 wk. Quadruplicate groups of these birds were then allotted to each of four treatments for a period of 4 wk. These were the basal ration without supplementation with antibiotic, and the basal ration supplemented with either aureomycin (220 g/1000 kg), penicillin (55 g/1000 kg) or with sulfamethazine in the drinking water (1000 g/1000 kg). Eggs produced by birds during the last week of the pretreatment and treatment periods were scored organoleptically for fishy odor and pooled egg samples from each group were analyzed quantitatively for TMA. The results showed that neither fishy odor score nor TMA levels in the eggs produced were affected by the addition of aureomycin or penicillin to the diet or by the inclusion of sulfamethazine in the drinking water. In exp. 2, 10 groups of brown-egg layers (five birds per group) were fed the same RSM-containing basal laying ration for 4 wk. Following the pretreatment period, duplicate groups of the birds were assigned to each of five rations prepared by supplementing the RSM-containing ration with penicillin at levels of 0, 27.5, 55, 82.5 and 110 g per 1000 kg. Eggs produced by the birds during the last week of the pretreatment and treatment periods were evaluated organoleptically for fishy odor and pooled egg samples from individual birds were analyzed for TMA quantitatively. Results obtained indicated that supplementing the RSM-containing laying ration with penicillin had no significant effect on the TMA content of the eggs produced. Key words: Canola meal, antibiotics, fishy egg, trimethylamine, layers, chicken.

A small stainless steel reactor about one-millionth the volume of a home kitchen, was built to generate odors from cooking oils heated to deep fat frying temperatures. This “microroom” was designed so that volatiles could be collected from 1–5 ml of heated oils (193 C) directly on a gas chromatographic column, cooled to -60 C and subsequently separated by temperature programing up to 250 C. Evaluations showed that heated oil odors from the microroom were similar to those room odors produced by heating to 193 C 300 ml of cooking oil in an open vessel; exposure to subambient conditions did not affect the separation efficiency of the gas chromatographic column. Provisions were made for three independent means of effluent monitoring: flame ionization detection, odor analyses and mass spectrometry.

Subsequently to the studies in the previous report, the author developed the methods of preparation of the quick ripened salted viscera utilizing some enzymes together with the admixtures of the homogenized liver and the hashed stomach of swine. The results of the studies are summarized as follows:1. It was confirmed by the sensory evaluation that the particularly desirable mixture rates of the above-mentioned liver and stomach were from 60:40 to 70:30.2. By the fermentation tests, it was confirmed that the quick ripened salted viscera was made by adding either papain at about 0.1g or pancreas at about 10g per 100g of the substrate of salted viscera, and then retaining for 24 hours at 30°C for fermentation; moreover, the salted viscera utilized pancreas was particularly desirable on the taste.3. It was confirmed that the fishy odor of the salted viscera was almost perfectly deodorrized by the pasteurization of 40 minutes at 75°C.4. To the raw materials of the salted viscera, the addition of potassium nitrite at 60ppm, or sodium nitrite at about 30-60ppm was exceedingly available in order to prevent the browning of the salted viscera owing to the pasteurization and other.

The substances reacting with trimethylamine (TMA), a component of fishy odor, in laurel- and onion oil were investigated for the clarification of its suppressive mechanism of fishy odor with spice. The following results were obtained. 1) Main substances reacting with TMA in laurel oil were eugenol and p-allylphenol. 2) Nothing was detected in onion oil that reacted with TMA. 3) Under some circumstances reduction of propyl disulfide, a main component of onion oil, may take place to produce propyl mercaptan, which was found to react with TMA.

Chinese mitten crab Eriocheir sinensis from the Songjiang district in Shanghai is popular among Chinese consumers due to its unique pleasant aroma. In this study, volatile compounds in four edible parts of steamed male E. sinensis were extracted by the monolithic material sorptive extraction method and analyzed by gas chromatography-mass spectrometry/olfactometry, the E-Nose technique, and sensory evaluation. Results showed that 2, 7, 7 and 10 important odor compounds (IOCs, odor intensity value ≥3) were determined in abdomen, claw, leg meat, and gonad parts, respectively. Among them, 2-ethylpyridine (fishy odor) was the only IOC in all four parts. Benzaldehyde (almond odor) and trimethylamine (fishy odor) were common to claw meat, leg meat, and gonad parts but not found as the IOCs in abdomen meat. Besides, 3-methyl-2-thiophenecarboxaldehyde (chocolate odor) and 2-acetylthiazole (roast meat odor) were the IOCs found exclusively in abdomen meat and gonad parts, respectively. There existed major differences between gonad parts and 3 types of crabmeat. Sensory evaluation results showed that meaty aroma was the prominent aroma of abdomen meat and claw meat. Leg meat had moderate aroma. Ammonia-like aroma, fishy aroma, grassy aroma, and fatty aroma were correlated with the gonads.

Humbert et al.1 have described a six-year-old girl who periodically had a fishy odor associated with increased excretion of trimethylamine in her urine. The three cases reported below occurred in a...