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Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography-olfactometry-finger span cross modality (GC-O-FSCM) method
University of Otago, New Zealand.ORCID-id: 0000-0002-2642-283x
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2010 (engelsk)Inngår i: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 121, nr 2, s. 601-607Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Sea urchin roe is a high value product; however, previous attempts to market the roe from the New Zealand sea urchin (Evechinus chloroticus) have been unsuccessful due to its inconsistent sensory quality. The current study investigated the odour active volatile profiles of roe from male and female sea urchins, harvested from two locations in New Zealand, using solvent assisted flavour evaporation (SAFE) extracts and a gas chromatography-olfactometry-finger span cross modality (GC-O-FSCM) method. Panellists detected 81 odour active compounds, 18 of which were identified using GC-mass spectrometry (MS). Generalised procrustes analysis (GPA) of the data revealed that there were differences in the volatile profile that were location and gender specific. These differences may have contributed to the inconsistent sensory properties of sea urchin roe. The differences in volatile profiles between sea urchin populations and genders must be appreciated before developing effective strategies to produce consistent sea urchin roe quality. © 2009 Elsevier Ltd. All rights reserved.

sted, utgiver, år, opplag, sider
2010. Vol. 121, nr 2, s. 601-607
Emneord [en]
Cross modality method, Gas chromatography-mass spectrometry (GC-MS), Gas chromatography-olfactometry (GC-O), Generalised procrustes analysis (GPA), Roe, Sea urchin, volatile agent, analysis, article, Evechinus chloroticus, finger span cross modality, gas chromatography, mass spectrometry, odor, olfactometry, sea food, Echinoidea
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Identifikatorer
URN: urn:nbn:se:ri:diva-56381DOI: 10.1016/j.foodchem.2009.12.071Scopus ID: 2-s2.0-76749095345OAI: oai:DiVA.org:ri-56381DiVA, id: diva2:1592353
Tilgjengelig fra: 2021-09-08 Laget: 2021-09-08 Sist oppdatert: 2023-05-23bibliografisk kontrollert

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