1. Aromatic upgrading of marine by-products
Sardine (Sardina pilchardus) hydrolysates example
L. Tripoteau1,2, C. Prost2, M. Cardinal1, JP Bergé1
1 Département Sciences et Technologie Alimentaires Marines,
IFREMER centre de Nantes, BP 21105, 44311 Nantes cedex 03,
France
2 ENITIAA– Equipe de recherche Arôme UMR CNRS 6144 Nantes,
France
Members of the SEApro network
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8. METHODOLOGY
Aromatic characterization
Extraction of volatile components :
Solid phase micro-extraction (SPME)
- 20 min equilibrium Volatile components adsorbed
on SPME CAR/PDMS fiber
- 30 min adsorption
Head space
20 ml of hydrolysate
Water bath at 30°C
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9. METHODOLOGY
Aromatic characterization
Identification – Semi-quantification
GC - MS - FID
- Identification by MS and RI
- Internal standard
- Semi-quantification
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11. METHODOLOGY
Maillard reaction
Polysaccharides degradation Carotenoids degradation
Aroma from
hydrolysates
PUFA oxydation MUFA oxydation
(ω3 et ω6) (ω9)
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12. METHODOLOGY
Maillard reaction
Polysaccharides degradation Carotenoids degradation
Aroma from
hydrolysates
PUFA oxydation MUFA oxydation
(ω3 et ω6) (ω9)
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13. METHODOLOGY
Raw material (100) Enzyme (x)
(sardina heads & viscera) (large spectra protease)
Water (50)
Antioxydants (-1 / +1) Sugar (-1 / +1)
(complementary actions)
Temperature Time
(-1 / +1) Reaction (-1 / +1)
Reaction
Reaction
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14. METHODOLOGY
Experimental design
Parameters Low Center High
Temperature (°C) 30 45 60
Time (min) 30 195 360
Antioxydant -1 0 1
Sugar -1 0 1
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15. RESULTS
Major origin
Origine principale
Compound
Composé
R Lipid
éactions Oxydation
Maillard
de Maillard Oxydation
lipidique
70 molecules 2-pentene x
2-methyl-furan x
identified 3-methyl-butanal x
2-ethyl-furan x
1-penten-3-one x
2,3-pentanedione x
H exanal x
1-Penten-3-ol x
(E)-2-hexenal x
1-pentanol x
octanal x
20 molecules 2-penten-1-ol
2-nonanone
x
x
studied 2,4-hexadienal
2-furancarboxaldehyde x
x
(5Z )-octa-1,5-dien-3-ol x
2,4-heptadienal x
benzaldehyde x x
2-furan-methanol x
1,3-cyclo-octadiene x
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27. CONCLUSION
Aroma perception of an hydrolysate can be modulated:
– Aldehyds from lipid oxydation “fatty and vegetal”
– Aldehyds from Maillard reaction “grilled”
Positive correlation between hydrolysis degree (DG) and
Maillard reaction
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28. PERSPECTIVES
Sensory analysis on all the samples
Identification and quantification of all the molecules
Experimental design interpretation
Feed and Food applications
Modulate and control the aroma properties
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29. ACKNOWLEDGEMENT
Many thanks to:
Charlotte Jacobsen (DTU)
Sensory analysis panel
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30. THANK YOU FOR YOUR ATTENTION
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