Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties

Luís F. Baião; Ana Sofia Oliveira; Amparo Gonçalves; P. Guedes de Pinho; Luisa M. P. Valente; Luís M. Cunha

doi:10.1016/j.lwt.2020.109629

Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties

Luís F. Baião, Ana Sofia Oliveira, Amparo Gonçalves, P. Guedes de Pinho, Luisa M. P. Valente, Luís M. Cunha^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

6 Citations (Scopus)

Abstract

This study characterizes the sensory features and odour active volatile organic compounds (VOC) profile of P. lividus, taking into consideration the sex and harvest location. Sensory evaluation was performed by an experienced panel through the application of Projective Mapping paired with Ultra Flash Profile. VOC were determined by headspace solid-phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS). Data showed that sea urchin gonad's sensory properties were mainly influenced by sex, while their volatile profile was affected both by sex and harvest location. Males tended to be sweeter, softer and with a pale-yellow colour, while females revealed an intense sweet tropical taste and a bright-orange colour. PCA unveiled variations in the levels of p-xylene, 1,2,4-trimethylbenzene and m-xylene between locations, whereas levels of β-pinene, 2,4-dimethyl-1-heptene,D-limonene and heptane discriminate sex. This study contributes to a better characterization of the sensory profile of sea urchin gonads aiming the selection of premium gonads.

Original language	English
Article number	109629
Journal	LWT
Volume	130
DOIs	https://doi.org/10.1016/j.lwt.2020.109629
Publication status	Published - Aug 2020
Externally published	Yes

Keywords

Characterization
P. lividus
Projective mapping
Sea urchin
Volatiles

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10.1016/j.lwt.2020.109629

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@article{91b9741b1c3c4e5a8b224842a3aa67d6,

title = "Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties",

abstract = "This study characterizes the sensory features and odour active volatile organic compounds (VOC) profile of P. lividus, taking into consideration the sex and harvest location. Sensory evaluation was performed by an experienced panel through the application of Projective Mapping paired with Ultra Flash Profile. VOC were determined by headspace solid-phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS). Data showed that sea urchin gonad's sensory properties were mainly influenced by sex, while their volatile profile was affected both by sex and harvest location. Males tended to be sweeter, softer and with a pale-yellow colour, while females revealed an intense sweet tropical taste and a bright-orange colour. PCA unveiled variations in the levels of p-xylene, 1,2,4-trimethylbenzene and m-xylene between locations, whereas levels of β-pinene, 2,4-dimethyl-1-heptene,D-limonene and heptane discriminate sex. This study contributes to a better characterization of the sensory profile of sea urchin gonads aiming the selection of premium gonads.",

keywords = "Characterization, P. lividus, Projective mapping, Sea urchin, Volatiles",

author = "Bai{\~a}o, {Lu{\'i}s F.} and Oliveira, {Ana Sofia} and Amparo Gon{\c c}alves and {Guedes de Pinho}, P. and Valente, {Luisa M. P.} and Cunha, {Lu{\'i}s M.}",

note = "Funding Information: Work supported by the project CAVIAR - Market valorization of sea urchin gonads through dietary modulation ( FA_05_2017_015 ), financed through programme Fundo Azul and the project DESignBIOtecHealth - New Technologies for three Health Challenges of Modern Societies ( NORTE-01-0145-FEDER-000024 ), founded by NORTE2020 through the ERDF . This work also received the financial support from the European Union ( FEDER funds POCI/01/0145/FEDER/007728 ) and National Funds from FCT-Funda{\c c}{\~a}o para a Ci{\^e}ncia e a Tecnologia within the scope of UIDB/04378/2020 (Applied Molecular Biosciences Unit - UCIBIO), UIDB/05748/2020 and UIDP/05748/2020 (GreenUPorto) . Funding Information: The authors would like to thank Tiago S?, from CIIMAR for providing technical support during the samples harvesting and processing. Lu?s F. Bai?o was financially supported by Funda??o para a Ci?ncia e Tecnologia, Portugal, and Sense Test, Lda, through the industrial PhD grant PD/BDE/129043/2017. Work supported by the project CAVIAR - Market valorization of sea urchin gonads through dietary modulation (FA_05_2017_015), financed through programme Fundo Azul and the project DESignBIOtecHealth - New Technologies for three Health Challenges of Modern Societies (NORTE-01-0145-FEDER-000024), founded by NORTE2020 through the ERDF. This work also received the financial support from the European Union (FEDER funds POCI/01/0145/FEDER/007728) and National Funds from FCT-Funda??o para a Ci?ncia e a Tecnologia within the scope of UIDB/04378/2020 (Applied Molecular Biosciences Unit - UCIBIO), UIDB/05748/2020 and UIDP/05748/2020 (GreenUPorto). Funding Information: The authors would like to thank Tiago S{\'a}, from CIIMAR for providing technical support during the samples harvesting and processing. Lu{\'i}s F. Bai{\~a}o was financially supported by Funda{\c c}{\~a}o para a Ci{\^e}ncia e Tecnologia, Portugal , and Sense Test, Lda, through the industrial PhD grant PD/BDE/129043/2017 . Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2020",

month = aug,

doi = "10.1016/j.lwt.2020.109629",

language = "English",

volume = "130",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press Inc.",

}

TY - JOUR

T1 - Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties

AU - Baião, Luís F.

AU - Oliveira, Ana Sofia

AU - Gonçalves, Amparo

AU - Guedes de Pinho, P.

AU - Valente, Luisa M. P.

AU - Cunha, Luís M.

N1 - Funding Information: Work supported by the project CAVIAR - Market valorization of sea urchin gonads through dietary modulation ( FA_05_2017_015 ), financed through programme Fundo Azul and the project DESignBIOtecHealth - New Technologies for three Health Challenges of Modern Societies ( NORTE-01-0145-FEDER-000024 ), founded by NORTE2020 through the ERDF . This work also received the financial support from the European Union ( FEDER funds POCI/01/0145/FEDER/007728 ) and National Funds from FCT-Fundação para a Ciência e a Tecnologia within the scope of UIDB/04378/2020 (Applied Molecular Biosciences Unit - UCIBIO), UIDB/05748/2020 and UIDP/05748/2020 (GreenUPorto) . Funding Information: The authors would like to thank Tiago S?, from CIIMAR for providing technical support during the samples harvesting and processing. Lu?s F. Bai?o was financially supported by Funda??o para a Ci?ncia e Tecnologia, Portugal, and Sense Test, Lda, through the industrial PhD grant PD/BDE/129043/2017. Work supported by the project CAVIAR - Market valorization of sea urchin gonads through dietary modulation (FA_05_2017_015), financed through programme Fundo Azul and the project DESignBIOtecHealth - New Technologies for three Health Challenges of Modern Societies (NORTE-01-0145-FEDER-000024), founded by NORTE2020 through the ERDF. This work also received the financial support from the European Union (FEDER funds POCI/01/0145/FEDER/007728) and National Funds from FCT-Funda??o para a Ci?ncia e a Tecnologia within the scope of UIDB/04378/2020 (Applied Molecular Biosciences Unit - UCIBIO), UIDB/05748/2020 and UIDP/05748/2020 (GreenUPorto). Funding Information: The authors would like to thank Tiago Sá, from CIIMAR for providing technical support during the samples harvesting and processing. Luís F. Baião was financially supported by Fundação para a Ciência e Tecnologia, Portugal , and Sense Test, Lda, through the industrial PhD grant PD/BDE/129043/2017 . Publisher Copyright: © 2020 Elsevier Ltd

PY - 2020/8

Y1 - 2020/8

N2 - This study characterizes the sensory features and odour active volatile organic compounds (VOC) profile of P. lividus, taking into consideration the sex and harvest location. Sensory evaluation was performed by an experienced panel through the application of Projective Mapping paired with Ultra Flash Profile. VOC were determined by headspace solid-phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS). Data showed that sea urchin gonad's sensory properties were mainly influenced by sex, while their volatile profile was affected both by sex and harvest location. Males tended to be sweeter, softer and with a pale-yellow colour, while females revealed an intense sweet tropical taste and a bright-orange colour. PCA unveiled variations in the levels of p-xylene, 1,2,4-trimethylbenzene and m-xylene between locations, whereas levels of β-pinene, 2,4-dimethyl-1-heptene,D-limonene and heptane discriminate sex. This study contributes to a better characterization of the sensory profile of sea urchin gonads aiming the selection of premium gonads.

AB - This study characterizes the sensory features and odour active volatile organic compounds (VOC) profile of P. lividus, taking into consideration the sex and harvest location. Sensory evaluation was performed by an experienced panel through the application of Projective Mapping paired with Ultra Flash Profile. VOC were determined by headspace solid-phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS). Data showed that sea urchin gonad's sensory properties were mainly influenced by sex, while their volatile profile was affected both by sex and harvest location. Males tended to be sweeter, softer and with a pale-yellow colour, while females revealed an intense sweet tropical taste and a bright-orange colour. PCA unveiled variations in the levels of p-xylene, 1,2,4-trimethylbenzene and m-xylene between locations, whereas levels of β-pinene, 2,4-dimethyl-1-heptene,D-limonene and heptane discriminate sex. This study contributes to a better characterization of the sensory profile of sea urchin gonads aiming the selection of premium gonads.

KW - Characterization

KW - P. lividus

KW - Projective mapping

KW - Sea urchin

KW - Volatiles

UR - http://www.scopus.com/inward/record.url?scp=85087281609&partnerID=8YFLogxK

U2 - 10.1016/j.lwt.2020.109629

DO - 10.1016/j.lwt.2020.109629

M3 - Article

VL - 130

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

M1 - 109629

ER -

Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties

Abstract

Keywords

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CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

Cite this

Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Projects

CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

Cite this