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*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

10 Citações (Scopus)

Resumo

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.

Idioma originalEnglish
Número do artigo109629
RevistaLWT - Food Science and Technology
Volume130
DOIs
Estado da publicaçãoPublicado - ago. 2020
Publicado externamenteSim

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