Bromofenóis simples relacionados ao "flavor" de organismos marinhos
Autor(a) principal: | |
---|---|
Data de Publicação: | 2007 |
Outros Autores: | , , , , |
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 |