Bromofenóis simples relacionados ao "flavor" de organismos marinhos

Detalhes bibliográficos
Autor(a) principal: Silva,Vilma Mota da
Data de Publicação: 2007
Outros Autores: Lopes,Wilson Araújo, Andrade,Jailson B. de, Veloso,Márcia C. da Cunha, Santos,Gislaine Vieira dos, Oliveira,Aline S.
Tipo de documento: Artigo
Idioma: por
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300024
Resumo: 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.
id SBQ-3_d578517210836420add654da59dd4c76
oai_identifier_str oai:scielo:S0100-40422007000300024
network_acronym_str SBQ-3
network_name_str Química Nova (Online)
repository_id_str
spelling Bromofenóis simples relacionados ao "flavor" de organismos marinhosbromophenolflavormarine organismsThe 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.Sociedade Brasileira de Química2007-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300024Química Nova v.30 n.3 2007reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422007000300024info:eu-repo/semantics/openAccessSilva,Vilma Mota daLopes,Wilson AraújoAndrade,Jailson B. deVeloso,Márcia C. da CunhaSantos,Gislaine Vieira dosOliveira,Aline S.por2007-05-28T00:00:00Zoai:scielo:S0100-40422007000300024Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2007-05-28T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Bromofenóis simples relacionados ao "flavor" de organismos marinhos
title Bromofenóis simples relacionados ao "flavor" de organismos marinhos
spellingShingle Bromofenóis simples relacionados ao "flavor" de organismos marinhos
Silva,Vilma Mota da
bromophenol
flavor
marine organisms
title_short Bromofenóis simples relacionados ao "flavor" de organismos marinhos
title_full Bromofenóis simples relacionados ao "flavor" de organismos marinhos
title_fullStr Bromofenóis simples relacionados ao "flavor" de organismos marinhos
title_full_unstemmed Bromofenóis simples relacionados ao "flavor" de organismos marinhos
title_sort Bromofenóis simples relacionados ao "flavor" de organismos marinhos
author Silva,Vilma Mota da
author_facet Silva,Vilma Mota da
Lopes,Wilson Araújo
Andrade,Jailson B. de
Veloso,Márcia C. da Cunha
Santos,Gislaine Vieira dos
Oliveira,Aline S.
author_role author
author2 Lopes,Wilson Araújo
Andrade,Jailson B. de
Veloso,Márcia C. da Cunha
Santos,Gislaine Vieira dos
Oliveira,Aline S.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Silva,Vilma Mota da
Lopes,Wilson Araújo
Andrade,Jailson B. de
Veloso,Márcia C. da Cunha
Santos,Gislaine Vieira dos
Oliveira,Aline S.
dc.subject.por.fl_str_mv bromophenol
flavor
marine organisms
topic bromophenol
flavor
marine organisms
description 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.
publishDate 2007
dc.date.none.fl_str_mv 2007-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300024
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300024
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.1590/S0100-40422007000300024
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.30 n.3 2007
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
_version_ 1750318106155155456