Advanced SearchSearch Tips
Analysis of Volatile Flavor Compounds in Raw Oyster and Oyster Cooking Drips by Gamma Irradiation Using Headspace Method
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : KSBB Journal
  • Volume 26, Issue 2,  2011, pp.177-181
  • Publisher : Korean Society for Biotechnology and Bioengineering
  • DOI : 10.7841/ksbbj.2011.26.2.177
 Title & Authors
Analysis of Volatile Flavor Compounds in Raw Oyster and Oyster Cooking Drips by Gamma Irradiation Using Headspace Method
Choi, Jong-Il; Kim, Hyun-Joo; Lee, Ju-Woon;
  PDF(new window)
This study was conducted to investigate the effects of gamma irradiation on the change of volatile flavor compounds of raw oyster and its cooking drips using headspace methods. Major volatile flavor compounds of the raw oyster were identified as methylthiomethane and 1,5-hexadiene. When the raw oyster was irradiated at the dose of 5 kGy, 1-pentane was newly detected. On the other hand, 9 compounds including N-methoxyformaldehyde were identified as the major volatile compounds of cooking drips from oyster. Among them, N-methoxyformaldehyde contents in cooking drip was decreased by the gamma irradiation. By the gamma irradiation above 30 kGy, new heterocyclic compounds was found in oyster cooking drips. Therefore, the amount of volatile flavor compounds in the raw oyster and cooking drips were changed by gamma irradiation, and these results could be potentially used in the seasoning industry.
oyster;cooking drips;gamma irradiation;volatile flavor compounds;gas chromatography;
 Cited by
Kim, S. M., S. T. Kang, Y. A. Kim, D. J. Choe, G. H. Nam, and K. S. Oh (2004) Optimal fermentation conditions for processing of the salt-dermented oysters in olive oil. J. Korean Soc. Food Sci. Nutr. 33: 1390-1397. crossref(new window)

Matiella, J. E. and T. C. Y. Hsieh (1990) Analysis of crab meat volatile compounds. J. Food Sci. 55: 962-966. crossref(new window)

Lee, K. I., J. E. Cho, and H. K. Ahn (2007) Volatile flavor compounds identified from the sauces made with waste of shrimp, crab and lobster. The Korean J. Culinary Res. 13: 119-128.

Ahn, J. S., W. J. Cho, E. J. Jeong, and Y. J. Cha (2006) Changes in volatile flavor compounds in red snow crab Chionoecetes japonicus cooker effluent during concentration. J. Kor. Fish. Soc. 39: 437-440.

Byun, M. W. (1994) Application of irradiation techniques to food industry. Radioistope News 9: 32-37.

Thayer, D. W. (1990) Food irradiation; Benefits and concerns. J. Food Qual. 13: 147-169. crossref(new window)

Jo, C., J. H. Son, and M. W. Byun (2003) Irradiation application for color removal and purification of green tea leaves extracts. Radiat. Phys. Chem. 66: 179-184. crossref(new window)

Kim, H. J., J. Choi, H. S. Lee, J. H. Kim, M. W. Byun, B. S. Chun, D. H. Ahn, H. S. Yook, and J. W. Lee (2007) Improvement of physiological activity of the ethanol extract from boiledwater of Enteroctopus dofleni by gamma irradiation. J. Korean Soc. Food Sci. Nutr. 36: 1612-1616. crossref(new window)

Lee, H. S., H. J. Kim, J. Choi, J. H. Kim, J. K. Kim, B. S. Chun, D. H. Ahn, Y. J. Chung, Y. J. Kim, M. W. Byun, and J. W. Lee (2008) Antioxidant activity of the ethanol extract from cooking drips of Thunnus thynnus by gamma irradiation. J. Korean Soc. Food Sci. Nutr. 37: 810-814. crossref(new window)

SPSS (1997) Statistical Package for the Social Csiences, Norman.

Zhu, L., R. A. Seburg, E. Tsai, S. Puech, and J. C. Mifsud (2004) Flavor analysis in a pharmaceutical oral solution formulation using an electron nose. J. Pharm. Biomed. Analysis 34: 453-461. crossref(new window)

Noh, B. S., Y. M. Yang, T. S. Lee, H. K. Hong, C. H. Kwon, and Y. K. Sung (1998) Prediction of fermentation time of Korean style soybean paste by using the portable electronic mose. Korean J. Food Sci. Technol. 30: 356-362.

Han, K. Y. (2006) Quality evaluation and prediction of shelf-life of food by using the electronic nose. Ph.D. Thesis, Seoul Women's University, Seoul, Korea.

Lee, B. Y., J. S. Yuk, S. R. Oh, and H. K. Lee (2000) Aroma pattern analysis of various extracts of Agastache rugosa O. Kuntice by electronic nose. Korean J. Food Sci. Tehcnol. 32: 9-16.

Baranauskiene, R., P. R. Venskutomis, A. Galdikas, D. Senuliene, and A. Setkus (2005) Testing of microencapsulated flavours by electronic nose and SPME-GC. Food Chem. 92: 45-54. crossref(new window)

Sarrazin, C., J. L. Quere, C. Gretsch, and R. Liardon (2000) Representativeness of coffee aroma extracts: a comparison of different extraction methods. Food Chem. 70: 99-106. crossref(new window)

Venkateshwarlu, G., M. V. Chandravadana, M. Pandey, R. P. Tewari, and Y. Selvaraj (2000) Volatile flavour compounds from oyster mushroom (Pleurotus florida) in submerged culture. Flavour Fragr. J. 15: 320-322. crossref(new window)

Cha, Y. J., H. H. Baek, and T. C. Y. Hsieh (1992) Volatile components in flavor concentrates from crayfish processing waste. J. Sci. Food Agric. 58: 239-248. crossref(new window)

Maga, J. A. and C. E. Sizer (1973) Pyrazine in foods. A review. J. Agric. Food Chem. 21: 22-30. crossref(new window)

Shibamato, T. and R. A. Bernhard (1976) Effect of time, temperature and reaction ratio on pyrazine formation in model system. J. Agric. Food Chem. 24: 847-852. crossref(new window)