Aromatic upgrading of marine by products
-
Upload
jean-pascal-berge -
Category
Science
-
view
124 -
download
3
Transcript of Aromatic upgrading of marine by products
WEFTA 2008, Florence – Italy, 17-19 September 2008 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
WEFTA 2008, Florence – Italy, 17-19 September 2008 2
BiomassPrimary
Products
By-products &Wastes
Processing
By-catch
40-60%
Secondary
ProductsConversion
CONTEXTCONTEXT
WEFTA 2008, Florence – Italy, 17-19 September 2008 3
By-products of sardina
Secondary
ProductsConversion
CONTEXTCONTEXT
WEFTA 2008, Florence – Italy, 17-19 September 2008 4
By-products of sardina
Secondary
ProductsEnzymatic Hydrolysis
CONTEXTCONTEXT
WEFTA 2008, Florence – Italy, 17-19 September 2008 5
AromaEnzymatic Hydrolysis
By-products of sardina
CONTEXTCONTEXT
WEFTA 2008, Florence – Italy, 17-19 September 2008 6
Raw material (100)
(sardina heads & viscera)
Enzyme (x)
(large spectra protease)Water (50)
Temperature(-1 / +1)
Time(-1 / +1)
Reaction
METHODOLOGYMETHODOLOGY
WEFTA 2008, Florence – Italy, 17-19 September 2008 7
Sensory analysis
Experimental conditions
- Trained panel of 13 people- 5 samples :
- T30 t30 A0 S0- T60 t6 A1 S1- T60 t6 A0 S1- T60 t6 A0 S0- Central point
- “sniffing” characterization
Strategy
Descriptors
ANOVA
Notation
Validation : consensus
PCA
Discriminative descriptors
Characterization of samples
METHODOLOGYMETHODOLOGY
WEFTA 2008, Florence – Italy, 17-19 September 2008 8
Extraction of volatile components :
Solid phase micro-extraction (SPME)
Head space
Volatile components adsorbed on SPME CAR/PDMS fiber
- 20 min equilibrium
- 30 min adsorption
Water bath at 30°C
20 ml of hydrolysate
Aromatic characterization
METHODOLOGYMETHODOLOGY
WEFTA 2008, Florence – Italy, 17-19 September 2008 9
Identification – Semi-quantification
GC - MS - FID
- Identification by MS and RI
- Internal standard
- Semi-quantification
Aromatic characterization
METHODOLOGYMETHODOLOGY
WEFTA 2008, Florence – Italy, 17-19 September 2008 11
Aroma fromhydrolysates
Maillard reaction
Polysaccharides degradation
PUFA oxydation
(ω3 et ω6)
MUFA oxydation
(ω9)
Carotenoids degradation
METHODOLOGYMETHODOLOGY
WEFTA 2008, Florence – Italy, 17-19 September 2008 12
Aroma fromhydrolysates
Maillard reaction
Polysaccharides degradation
PUFA oxydation
(ω3 et ω6)
MUFA oxydation
(ω9)
Carotenoids degradation
METHODOLOGYMETHODOLOGY
WEFTA 2008, Florence – Italy, 17-19 September 2008 13
Raw material (100)
(sardina heads & viscera) Water (50)
Enzyme (x)
(large spectra protease)
Reaction
Antioxydants (-1 / +1)
(complementary actions)
Sugar (-1 / +1)
Temperature(-1 / +1)
Time(-1 / +1)
Reaction
Reaction
METHODOLOGYMETHODOLOGY
WEFTA 2008, Florence – Italy, 17-19 September 2008 14
Parameters Low Center High
Temperature (°C) 30 45 60
Time (min) 30 195 360
Antioxydant -1 0 1
Sugar -1 0 1
METHODOLOGYMETHODOLOGY
Experimental design
WEFTA 2008, Florence – Italy, 17-19 September 2008 15
Réactions de Maillard
Oxydation lipidique
2-pentene x2-methyl-furan x
3-methyl-butanal x2-ethyl-furan x
1-penten-3-one x2,3-pentanedione x
Hexanal x1-Penten-3-ol x(E)-2-hexenal x1-pentanol x
octanal x 2-penten-1-ol x2-nonanone x
2,4-hexadienal x2-furancarboxaldehyde x(5Z)-octa-1,5-dien-3-ol x
2,4-heptadienal xbenzaldehyde x x
2-furan-methanol x1,3-cyclo-octadiene x
Composé
Origine principaleMajor originCompound
MaillardLipid
Oxydation
70 molecules identified
20 molecules studied
RESULTSRESULTS
WEFTA 2008, Florence – Italy, 17-19 September 2008 16
Processing parameters influence:
11 molecules were significantly influenced
RESULTSRESULTS
WEFTA 2008, Florence – Italy, 17-19 September 2008 20
Lipid oxydation productsMaillard reaction products
RESULTSRESULTS
WEFTA 2008, Florence – Italy, 17-19 September 2008 25
Maillard reaction(-)Lipid oxydation (-)
RESULTSRESULTS
WEFTA 2008, Florence – Italy, 17-19 September 2008 26
« grilled, burnt »
« marine, vegetal »
« fatty fish, rancid »
+
RESULTSRESULTS
WEFTA 2008, Florence – Italy, 17-19 September 2008 27
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
CONCLUSIONCONCLUSION
WEFTA 2008, Florence – Italy, 17-19 September 2008 28
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
PERSPECTIVESPERSPECTIVES
WEFTA 2008, Florence – Italy, 17-19 September 2008 29
Many thanks to:
Charlotte Jacobsen (DTU)
Sensory analysis panel
ACKNOWLEDGEMENTACKNOWLEDGEMENT