Conference given a the WEFTA meeting in Florence (Italy, 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 1

2. CONTEXT
Primary
Biomass Processing
Products
40-60%
By-products &
By-catch Wastes
Secondary
Conversion
Products
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3. CONTEXT
By-products of
sardina
Secondary
Conversion
Products
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4. CONTEXT
By-products of
sardina
Secondary
Enzymatic Hydrolysis
Products
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5. CONTEXT
By-products of
sardina
Enzymatic Hydrolysis Aroma
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6. METHODOLOGY
Raw material (100) Enzyme (x)
(sardina heads & viscera) (large spectra protease)
Water (50)
Temperature Time
(-1 / +1) (-1 / +1)
Reaction
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7. METHODOLOGY
Sensory analysis
Strategy Experimental conditions
Descriptors
- Trained panel of 13 people
- 5 samples :
Validation : consensus
- T30 t30 A0 S0
Notation - T60 t6 A1 S1
- T60 t6 A0 S1
- T60 t6 A0 S0
ANOVA PCA - Central point
Discriminative Characterization - “sniffing” characterization
descriptors of samples
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8. METHODOLOGY
Aromatic characterization
Extraction of volatile components :
Solid phase micro-extraction (SPME)
- 20 min equilibrium Volatile components adsorbed
on SPME CAR/PDMS fiber
- 30 min adsorption
Head space
20 ml of hydrolysate
Water bath at 30°C
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9. METHODOLOGY
Aromatic characterization
Identification – Semi-quantification
GC - MS - FID
- Identification by MS and RI
- Internal standard
- Semi-quantification
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10. PRELIMINARY RESULTS
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11. METHODOLOGY
Maillard reaction
Polysaccharides degradation Carotenoids degradation
Aroma from
hydrolysates
PUFA oxydation MUFA oxydation
(ω3 et ω6) (ω9)
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12. METHODOLOGY
Maillard reaction
Polysaccharides degradation Carotenoids degradation
Aroma from
hydrolysates
PUFA oxydation MUFA oxydation
(ω3 et ω6) (ω9)
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13. METHODOLOGY
Raw material (100) Enzyme (x)
(sardina heads & viscera) (large spectra protease)
Water (50)
Antioxydants (-1 / +1) Sugar (-1 / +1)
(complementary actions)
Temperature Time
(-1 / +1) Reaction (-1 / +1)
Reaction
Reaction
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14. METHODOLOGY
Experimental design
Parameters Low Center High
Temperature (°C) 30 45 60
Time (min) 30 195 360
Antioxydant -1 0 1
Sugar -1 0 1
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15. RESULTS
Major origin
Origine principale
Compound
Composé
R Lipid
éactions Oxydation
Maillard
de Maillard Oxydation
lipidique
70 molecules 2-pentene x
2-methyl-furan x
identified 3-methyl-butanal x
2-ethyl-furan x
1-penten-3-one x
2,3-pentanedione x
H exanal x
1-Penten-3-ol x
(E)-2-hexenal x
1-pentanol x
octanal x
20 molecules 2-penten-1-ol
2-nonanone
x
x
studied 2,4-hexadienal
2-furancarboxaldehyde x
x
(5Z )-octa-1,5-dien-3-ol x
2,4-heptadienal x
benzaldehyde x x
2-furan-methanol x
1,3-cyclo-octadiene x
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16. RESULTS
Processing parameters influence:
11 molecules were significantly influenced
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17. RESULTS
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18. RESULTS
Maillard reaction products
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19. RESULTS
Lipid oxydation products
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20. RESULTS
Maillard reaction products Lipid oxydation products
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21. RESULTS
Central points
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22. RESULTS
DH
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23. RESULTS
Maillard reaction
(++)
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24. RESULTS
Lipid oxydation
(++)
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25. RESULTS
Maillard reaction(-)
Lipid oxydation (-)
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26. RESULTS
« marine, vegetal »
« grilled, burnt »
+
« fatty fish, rancid »
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27. CONCLUSION
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
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28. PERSPECTIVES
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
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29. ACKNOWLEDGEMENT
Many thanks to:
Charlotte Jacobsen (DTU)
Sensory analysis panel
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30. THANK YOU FOR YOUR ATTENTION
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