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Liu L, Zhao Y, Zeng M, Xu X. Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway. Food Res Int 2024; 178:113914. [PMID: 38309863 DOI: 10.1016/j.foodres.2023.113914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 12/13/2023] [Accepted: 12/21/2023] [Indexed: 02/05/2024]
Abstract
Fishy odor in aquatic products has a significant impact on the purchasing decisions of consumers. The production of aquatic products is a complex process involving culture, processing, transportation, and storage, which contribute to decreases in flavor and quality. This review systematically summarizes the fishy odor composition, identification methods, generation mechanism, and elimination methods of fishy odor compounds from their origin and formation to their elimination. Fishy odor compounds include aldehydes (hexanal, heptanal, and nonanal), alcohols (1-octen-3-ol), sulfur-containing compounds (dimethyl sulfide), and amines (trimethylamine). The mechanism of action of various factors affecting fishy odor is revealed, including environmental factors, enzymatic reactions, lipid oxidation, protein degradation, and microbial metabolism. Furthermore, the control and removal of fishy odor are briefly summarized and discussed, including masking, elimination, and conversion. This study provides a theoretical basis from source to elimination for achieving targeted regulation of the flavor of aquatic products, promoting industrial innovation and upgrading.
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Affiliation(s)
- Li Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
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2
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Bullon N, Alfaro AC, Hamid N, Masoomi Dezfooli S, Seyfoddin A. Effect of Dietary Insect Meal and Grape Marc Inclusion on Flavor Volatile Compounds and Shell Color of Juvenile Abalone Haliotis iris. AQUACULTURE NUTRITION 2023; 2023:6628232. [PMID: 37496745 PMCID: PMC10368514 DOI: 10.1155/2023/6628232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 06/23/2023] [Accepted: 07/03/2023] [Indexed: 07/28/2023]
Abstract
Almost 60% of the fish meal produced globally is used in aquaculture feeds. Fish meal production relies on finite wild-marine resources and is considered as an unsustainable ingredient. Insect meal (IM) is considered a sustainable source with high levels of protein suitable for growth promotion. Grape marc (GM) is a waste byproduct of the winery industry rich in pigments with antioxidant capacity. However, the inclusion of both ingredients can affect the flavor of the meat of abalone and the color of the shell due to different nutritional profiles. The aim of this study was to evaluate the effect of the dietary inclusion of IM and GM on the flavor volatile compounds and shell color of the juvenile Haliotis iris in a 165-days feeding trial. Abalone were offered four experimental diets with different levels of IM and GM inclusion and a commercial diet (no IM or GM). Soft bodies of abalone were used to characterize volatile compounds using solid-phase microextraction gas chromatography-mass spectrometry, and color changes were analyzed in ground powder of abalone shells using color spectrophotometry 400-700 nm (visible). The results showed 18 volatile compounds significantly different among the dietary treatments. The inclusion of IM did not significantly affect the flavor volatile compounds detected, whereas the inclusion of GM reduced volatile compounds associated with lipid-peroxidation in abalone meat. The inclusion of IM and GM did not significantly affect the lightness nor the yellowness, blueness, redness, and greenness of the ground shells. The supplementation of abalone feeds with GM can help to reduce off-flavour compounds which may extend shelf-life of raw abalone meat.
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Affiliation(s)
- Natalia Bullon
- Drug Delivery Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
- Aquaculture Biotechnology Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Andrea C. Alfaro
- Aquaculture Biotechnology Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Auckland, New Zealand
| | - Sara Masoomi Dezfooli
- Aquaculture Biotechnology Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Ali Seyfoddin
- Drug Delivery Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
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3
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Li Z, Weng W, Ren Z, Zhang Y, Li S, Shi L. Electrospun octenylsuccinylated starch-pullulan nanofiber mats: Adsorption for the odor of oyster peptides and structural characterization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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4
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The Adhesion and Spoilage of Shewanella putrefaciens in Tilapia. Foods 2022; 11:foods11131913. [PMID: 35804729 PMCID: PMC9266031 DOI: 10.3390/foods11131913] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/22/2022] [Accepted: 06/23/2022] [Indexed: 02/01/2023] Open
Abstract
Shewanella putrefaciens is a typical spoilage bacteria organism in seafood. The adhesion ability of three S. putrefaciens strains (HR-15, JR-18, HC-71) isolated from putrefied tilapia were evaluated by mucus adhesion in vitro and intestinal adhesion in vivo. The results of the spoilage of the inoculated fish fillets and spoilage of the refrigerated fish both showed that the adhesion ability of S. putrefaciens was positively correlated with the spoilage ability. High-throughput sequencing and GC-MS results showed that S. putrefaciens with high adhesion ability also significantly changed the intestinal flora of fish, causing an increase in the intestinal bacteria such as Plesionomas, Macellibacteroides, Acinetobacter, and Legionella, which then led to the increase in volatile substances such as low-grade aldehydes, alcohols, and ketones in the fish, serious fatty acid oxidation, and excitement of the fishy smell.
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5
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Wang Z, de Jager LS, Begley T, Genualdi S. Large volume headspace GC/MS analysis for the identification of volatile compounds relating to seafood decomposition. Food Sci Nutr 2022; 10:1195-1210. [PMID: 35432958 PMCID: PMC9007289 DOI: 10.1002/fsn3.2751] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 01/03/2022] [Accepted: 01/06/2022] [Indexed: 12/04/2022] Open
Abstract
Decomposition in seafood products in the United States is monitored by the Food and Drug Administration (FDA) laboratories using sensory testing, which requires highly trained analysts. A large‐volume headspace (LVHS) gas chromatography/mass spectrometry (GC/MS) method was developed to generate analytical results that can be directly compared to sensory evaluation. Headspace vapor was withdrawn from a 1‐L vial containing 50 g seafood sample using a large volume headspace autosampler. Various volatile compounds were collected simultaneously. Analytes were preconcentrated by a capillary column trapping system and then sent through a cryo‐focuser mounted onto the GC injector. A selected ion monitoring (SIM) MS acquisition method was used to selectively monitor 38 compounds of interest. Samples of red snapper, croaker, weakfish, mahi‐mahi, black tiger shrimp, yellowfin tuna, and sockeye salmon that have been assessed and scored by an FDA National Seafood Sensory Expert (NSSE) were used for method performance evaluation. Characteristic compounds potentially associated with seafood quality deterioration for each seafood species were identified by quantitative analysis using pooled matrix‐matched calibrations and two‐sample t‐test statistical analysis. Classification of fresh and decomposed samples was visualized on the analysis of variance (ANOVA)–principal component analysis (PCA) score plots. The results determined that the LVHS‐GC/MS technique appeared promising as a screening tool to identify compounds representative of sensory analysis.
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Affiliation(s)
- Zhengfang Wang
- Joint Institute for Food Safety and Applied Nutrition University of Maryland College Park Maryland USA
| | - Lowri S de Jager
- Center for Food Safety and Applied Nutrition Office of Regulatory Science U.S. Food and Drug Administration College Park Maryland USA
| | - Timothy Begley
- Center for Food Safety and Applied Nutrition Office of Regulatory Science U.S. Food and Drug Administration College Park Maryland USA
| | - Susan Genualdi
- Center for Food Safety and Applied Nutrition Office of Regulatory Science U.S. Food and Drug Administration College Park Maryland USA
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Liu M, Zhao X, Zhao M, Liu X, Pang Y, Zhang M. Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept. Foods 2022; 11:494. [PMID: 35205971 PMCID: PMC8870898 DOI: 10.3390/foods11040494] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/18/2022] [Accepted: 01/24/2022] [Indexed: 02/05/2023] Open
Abstract
The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried tilapias. The key volatile compounds in fried tilapia were quantitatively analyzed by GC-MS, and the volatile compounds in soybean-fried tilapia were studied by flavor recombination and deletion experiments. Trimethylamine, hexanal, 2,3-dimethylpyrazine, dimethyl trisulfide, trans-2-octenal, 2,3-dimethyl-5-ethylpyrazine, (E)-2-nonenal, 2-propyl-pyridine, and (E,E)-2,4-decadienal were finally determined to be the key volatile compounds in soybean-fried tilapia.
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Affiliation(s)
- Mingyuan Liu
- Department of Food Science, Guangxi University, No. 100, Daxue Road, Nanning 530004, China; (M.L.); (X.Z.); (M.Z.); (Y.P.); (M.Z.)
| | - Xiaoying Zhao
- Department of Food Science, Guangxi University, No. 100, Daxue Road, Nanning 530004, China; (M.L.); (X.Z.); (M.Z.); (Y.P.); (M.Z.)
| | - Mouming Zhao
- Department of Food Science, Guangxi University, No. 100, Daxue Road, Nanning 530004, China; (M.L.); (X.Z.); (M.Z.); (Y.P.); (M.Z.)
- College of Light Industry and Food Sciences, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Xiaoling Liu
- Department of Food Science, Guangxi University, No. 100, Daxue Road, Nanning 530004, China; (M.L.); (X.Z.); (M.Z.); (Y.P.); (M.Z.)
| | - Yiyang Pang
- Department of Food Science, Guangxi University, No. 100, Daxue Road, Nanning 530004, China; (M.L.); (X.Z.); (M.Z.); (Y.P.); (M.Z.)
| | - Meishuo Zhang
- Department of Food Science, Guangxi University, No. 100, Daxue Road, Nanning 530004, China; (M.L.); (X.Z.); (M.Z.); (Y.P.); (M.Z.)
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7
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Zhu J, Liu Z, Chen H, Liu H, Bao X, Li C, Chen L, Yu L. Designing and developing biodegradable intelligent package used for monitoring spoilage seafood using aggregation-induced emission indicator. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112135] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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8
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Karunathilaka SR, Ellsworth Z, Yakes BJ. Detection of decomposition in mahi-mahi, croaker, red snapper, and weakfish using an electronic-nose sensor and chemometric modeling. J Food Sci 2021; 86:4148-4158. [PMID: 34402528 DOI: 10.1111/1750-3841.15878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 06/15/2021] [Accepted: 07/13/2021] [Indexed: 12/01/2022]
Abstract
This study evaluated an electronic-nose (e-nose) sensor in combination with support vector machine (SVM) modeling for predicting the decomposition state of four types of fish fillets: mahi-mahi, croaker, red snapper, and weakfish. The National Seafood Sensory Expert scored fillets were thawed, 10-g portions were weighed into glass jars which were then sealed, and the jars were held at approximately 30°C to allow volatile components to be trapped and available for analysis. The measurement of the sample vial headspace was performed with an e-nose device consisting of nanocomposite, metal oxide semiconductor (MOS), electrochemical, and photoionization sensors. Classification models were then trained based on the sensory grade of each fillet, and the e-nose companion chemometric software identified that eight MOS were the most informative for determining a sensory pass from sensory fail sample. For SVM, the cross-validation (CV) correct classification rates for mahi-mahi, croaker, red snapper, and weakfish were 100%, 100%, 97%, and 97%, respectively. When the SVM prediction performances of the eight MOS were evaluated using a calibration-independent test set of samples, correct classification rates of 93-100% were observed. Based on these results, the e-nose measurements coupled with SVM models were found to be potentially promising for predicting the spoilage of these four fish species. PRACTICAL APPLICATION: This report describes the application of an electronic-nose sensor as a potential rapid and low-cost screening method for fish spoilage. It could provide regulators and stakeholders with a practical tool to rapidly and accurately assess fish decomposition.
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Affiliation(s)
- Sanjeewa R Karunathilaka
- Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland, USA
| | - Zachary Ellsworth
- Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland, USA
| | - Betsy Jean Yakes
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, USA
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Yang J, Wu S, Mai R, Lin L, Zhao W, Bai W. Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates. Food Chem 2021; 364:130163. [PMID: 34175624 DOI: 10.1016/j.foodchem.2021.130163] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 05/15/2021] [Accepted: 05/17/2021] [Indexed: 01/30/2023]
Abstract
This study focuses on the formation mechanism of amino acid-derived volatile compounds (AAVC) in dry-cured mackerel (Scomberomorus niphonius) (DCM) during the process. Three kind of AAVC (3-methylbutanal, 3-methylbutanol, and phenylacetaldehyde) were detected in DCM. The content of 3-methylbutanal (14.6 mg/kg) was higher than that of phenylacetaldehyde (12.9 mg/kg), and part of which was reduced to 3-methylbutanol (5.15 mg/kg). While the corresponding intermediate, α-ketoisocaproate (156 μg/kg), was lower than that of phenylpyruvic acid (271 μg/kg), indicating its decarboxylation was limited. Five strains (Bacillus, Enterobacter, Staphylococcus, Macrococcus, and Lactobacillus) that can produce the relative transaminases and decarboxylases were involved in the production of AAVC. The most dominant strain, Bacillus (81.9%), was only involved in the production of 3-methylbutanal. The relative abundance of Staphylococcus, the sole phenylpyruvate decarboxylase-producing bacteria, was low, resulting in low product conversion. These results indicated that the production of AAVC is determined by specific microorganisms in the products.
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Affiliation(s)
- Juan Yang
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Siliang Wu
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Ruijie Mai
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Li Lin
- College of Animal Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Wenhong Zhao
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Weidong Bai
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
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10
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Self RL, McLendon MG, Lock CM, Hu J. Analysis of decomposition in 23 seafood products by liquid chromatography with high-resolution mass spectrometry with sensory-driven modeling. Food Sci Nutr 2021; 9:2658-2667. [PMID: 34026079 PMCID: PMC8116845 DOI: 10.1002/fsn3.2223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 11/10/2022] Open
Abstract
Samples of 23 seafood products were obtained internationally in processing plants and subjected to controlled decomposition to produce seven discrete quality increments. A sensory expert evaluated each sample for decomposition, using a scale of 1-100. Samples were then extracted and analyzed by liquid chromatography with high-resolution mass spectrometry (LC-HRMS). Untargeted data processing was performed, and a sensory-driven Random Forest model in the R programming language for each product was created. Five samples of each quality increment were analyzed in duplicate on separate days. Scores analogous to those obtained through sensory analysis were calculated by this approach, and these were compared to the original sensory findings. Correlation values (r) were calculated from these plots and ranged from 0.971 to 0.999. The finding of decomposition state of each sample was consistent with sensory for 548 of 550 test samples (99.6%). Of the two misidentified samples, one was a false negative, and one false positive (0.2% each). One additional sample from each of the 1st, 4th, and 7th increments of each product was extracted and analyzed on a third separate day to evaluate reproducibility. The range of these triplicate calculated scores was 15 or less for all samples tested, 10 or less for 63 of the 69 triplicate tests (91%), and five or less for 41 (59%). From the models, the most predictive compounds of interest were selected, and many of these were identified using MS2 data with standard or database comparison, allowing identification of compounds indicative of decomposition in these products which have not previously been explored for this purpose.
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Affiliation(s)
- Randy L. Self
- Pacific Northwest LaboratoryOffice of Regulatory AffairsU.S. Food and Drug AdministrationBothellWAUSA
| | - Michael G. McLendon
- Pacific Northwest LaboratoryOffice of Regulatory AffairsU.S. Food and Drug AdministrationBothellWAUSA
| | - Christopher M. Lock
- Pacific Northwest LaboratoryOffice of Regulatory AffairsU.S. Food and Drug AdministrationBothellWAUSA
| | - Jinxin Hu
- Pacific Northwest LaboratoryOffice of Regulatory AffairsU.S. Food and Drug AdministrationBothellWAUSA
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Bai J, Baker SM, Goodrich-Schneider RM, Montazeri N, Sarnoski PJ. Development of a rapid colorimetric strip method for determination of volatile bases in mahi-mahi and tuna. J Food Sci 2021; 86:2398-2409. [PMID: 33928640 DOI: 10.1111/1750-3841.15737] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 03/19/2021] [Accepted: 03/23/2021] [Indexed: 11/30/2022]
Abstract
Tuna (Thunnus albacares) and mahi-mahi (Coryphaena hippurus) are two major fish species responsible for scombroid poisoning in the United States. The purpose of this research was to develop a low-cost and easily operated colorimetric strip method for the rapid determination of spoilage degree via amine response in mahi-mahi and tuna. The color strip method was developed by investigating different types of dyes, filter papers, sample volume, water bath temperature, and other parameters. Ultimately rose bengal and bromophenol blue (BPB) dyes were chosen. These two dyes produced standard curves with good linearity (0-50 mg/L for the total biogenic amines) and uniformity of color change. The r2 values for the standard curves of the rose Bengal and BPB were 0.9535 and 0.8883, respectively. Significant positive Pearson correlations coefficients (r) between the volatile biogenic amine levels detected by these two colorimetric strip methods with increasing spoilage grade of mahi-mahi (rose bengal: r = 0.8907, p < 0.0001; BPB: r = 0.8711, p < 0.0001) and tuna (rose bengal: r = 0.8351, p < 0.0001; BPB: r = 0.7362, p = 0.0001) were observed. For mahi-mahi, the volatile amines detected by the colorimetric strips correlated positively with increasing levels of eight biogenic amines, free alanine, four aldehydes, isoamyl alcohol, two ketones, and dimethyl disulfide. For tuna, the results determined by colorimetric strips positively correlated with three biogenic amines, three free amino acids, four aldehydes, and ethanol. The two validated colorimetric strips could rapidly monitor the spoilage degree of mahi-mahi and tuna at low-cost. PRACTICAL APPLICATION: Rose bengal strips and BPB strips were developed as a rapid, objective, analytical method that can serve as an alternative to sensory grading methods. These two nonspecific colorimetric strip methods provided good linear response and uniformity of color change. Volatile amine levels in fish determined by these colorimetric strip methods were statistically significant and positively correlated with the spoilage grade of fish.
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Affiliation(s)
- Jing Bai
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, 32611, USA
| | - Shirley M Baker
- School of Forest Resources and Conservation, University of Florida, Gainesville, Florida, 32611, USA
| | | | - Naim Montazeri
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, 32611, USA
| | - Paul J Sarnoski
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, 32611, USA
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12
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Dewan A. Olfactory signaling via trace amine-associated receptors. Cell Tissue Res 2020; 383:395-407. [PMID: 33237477 DOI: 10.1007/s00441-020-03331-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 10/28/2020] [Indexed: 01/30/2023]
Abstract
Trace amine-associated receptors (TAARs) are a family of G protein-coupled receptors that function as odorant receptors in the main olfactory system of vertebrates. TAARs are monoallelically expressed in primary sensory neurons where they couple to the same transduction cascade as canonical olfactory receptors and are mapped onto glomeruli within a specific region of the olfactory bulb. TAARs have a high affinity for volatile amines, a class of chemicals that are generated during the decomposition of proteins and are ubiquitous physiological metabolites that are found in body fluids. Thus, amines are proposed to play an important role in intra- and interspecific communication such as signaling the sex of the conspecific, the quality of the food source, or even the proximity of a predator. TAARs have a crucial role in the perception of these behaviorally relevant compounds as the genetic deletion of all or even individual olfactory TAARs can alter the behavioral response and reduce the sensitivity to amines. The small size of this receptor family combined with the ethological relevance of their ligands makes the TAARs an attractive model system for probing olfactory perception. This review will summarize the current knowledge on the olfactory TAARs and discuss whether they represent a unique subsystem within the main olfactory system.
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Affiliation(s)
- Adam Dewan
- Department of Psychology, Florida State University, 1107 W. Call St, Tallahassee, FL, 32306, USA.
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13
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Love Wave Sensors with Silver Modified Polypyrrole Nanoparticles for VOCs Monitoring. SENSORS 2020; 20:s20051432. [PMID: 32155699 PMCID: PMC7085531 DOI: 10.3390/s20051432] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 02/24/2020] [Accepted: 03/03/2020] [Indexed: 12/13/2022]
Abstract
Love wave sensors with silver-modified polypyrrole nanoparticles are developed in this work. These systems prove functional at room temperature with enhanced response, sensitivity and response time, as compared to other state-of-the-art surface acoustic wave (SAW) sensors, towards volatile organic compounds (VOCs). Results demonstrate the monitoring of hundreds of ppb of compounds such as acetone, ethanol and toluene with low estimated limits of detection (~3 ppb for acetone). These results are attributed to the use of silver-modified polypyrrole as a second guiding/sensitive layer in the Love wave sensor structure, which provides further chemically active sites for the gas-solid interactions. The sensing of low VOCs concentrations by micro sensing elements as those presented here could be beneficial in future systems for air quality control, food quality control or disease diagnosis via exhaled breath as the limits of detection obtained are within those required in these applications.
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14
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Abstract
Trace amine-associated receptors (TAARs) are a family of G protein-coupled receptors (GPCRs) that are evolutionarily conserved in vertebrates. The first discovered TAAR1 is mainly expressed in the brain, and is able to detect low abundant trace amines. TAAR1 is also activated by several synthetic compounds and psychostimulant drugs like amphetamine. Activation of TAAR1 by specific agonists can regulate the classical monoaminergic systems in the brain. Further studies have revealed that other TAAR family members are highly expressed in the olfactory system which are termed olfactory TAARs. In vertebrates, olfactory TAARs can specifically recognize volatile or water-soluble amines. Some of these TAAR agonists are produced by decarboxylation of amino acids. In addition, some TAAR agonists are ethological odors that mediate animal innate behaviors. In this study, we provide a comprehensive review of TAAR agonists, including their structures, biosynthesis pathways, and functions.
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Affiliation(s)
- Zhengrong Xu
- Collaborative Innovation Center for Brain Science, Department of Anatomy and Physiology, Shanghai Jiao Tong University School of Medicine, Shanghai, 200025, China
- Department of Otolaryngology Head and Neck Surgery, Jiangsu Provincial Key Medical Discipline (Laboratory), Affiliated Drum Tower Hospital of Nanjing University Medical School, Nanjing, 210008, China
- Research Institute of Otolaryngology, Nanjing, 210008, China
| | - Qian Li
- Collaborative Innovation Center for Brain Science, Department of Anatomy and Physiology, Shanghai Jiao Tong University School of Medicine, Shanghai, 200025, China.
- Shanghai Research Center for Brain Science and Brain-Inspired Intelligence, Shanghai, 201210, China.
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15
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Sovizi MR, Mirzakhani S. A chemiresistor sensor modified with lanthanum oxide nanoparticles as a highly sensitive and selective sensor for dimethylamine at room temperature. NEW J CHEM 2020. [DOI: 10.1039/c9nj06329c] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
An interdigitated microelectrode coated with La2O3 metal oxide for the detection of dimethylamine gas has high stability in response, fast response, low recovery time, low energy consumption and low manufacturing cost.
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Affiliation(s)
- Mohammad Reza Sovizi
- Faculty of Chemistry and Chemical Engineering
- Maleke Ashtar University of Technology
- Iran
| | - Somayeh Mirzakhani
- Faculty of Chemistry and Chemical Engineering
- Maleke Ashtar University of Technology
- Iran
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16
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Bai J, Baker GL, Baker SM, Goodrich Schneider RM, Montazeri N, Sarnoski PJ. Simultaneous Determination of Amino Acids and Biogenic Amines in Tuna and Mahi-Mahi by Reversed-Phase Ultra-High Performance Liquid Chromatography. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1652715] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Jing Bai
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
| | - George L. Baker
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
| | - Shirley M. Baker
- School of Forest Resources and Conservation, University of Florida, Gainesville, FL, USA
| | | | - Naim Montazeri
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
| | - Paul J. Sarnoski
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
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Zappa D. Low-Power Detection of Food Preservatives by a Novel Nanowire-Based Sensor Array. Foods 2019; 8:E226. [PMID: 31242679 PMCID: PMC6617217 DOI: 10.3390/foods8060226] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 06/12/2019] [Accepted: 06/19/2019] [Indexed: 12/28/2022] Open
Abstract
Food preservatives are compounds that are used for the treatment of food to improve the shelf life. In the food industry, it is necessary to monitor all processes for both safety and quality of the product. An electronic nose (or e-nose) is a biomimetic olfactory system that could find numerous industrial applications, including food quality control. Commercial electronic noses are based on sensor arrays composed by a combination of different sensors, which include conductometric metal oxide devices. Metal oxide nanowires are considered among the most promising materials for the fabrication of novel sensing devices, which can enhance the overall performances of e-noses in food applications. The present work reports the fabrication of a novel sensor array based on SnO2, CuO, and WO3 nanowires deposited on top of μHPs provided by ams Sensor Solutions Germany GmbH. The array was tested for the discrimination of four typical compounds added to food products or used for their treatment to increase the shelf life: ethanol, acetone, nitrogen dioxide, and ozone. Results are very promising; the sensors array was able to operate for a long time, consuming less than 50 mW for each single sensor, and principal component analysis (PCA) confirmed that the device was able to discriminate between different compounds.
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Affiliation(s)
- Dario Zappa
- SENSOR Laboratory, DII, Università degli Studi di Brescia, Via Valotti 9, 25133 Brescia, Italy.
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