Review. Sulfur-containing volatile compounds in seafood: occurrence, odorant properties and mechanisms of formation.

摘要

Research into the occurrence, formation and aroma properties of sulfur-containing volatile compounds (SCVCs) in sea foods is reviewed. Aspects considered include: generation of SCVCs by reactions involving microbial enzymes; production from sea food components via thermal processes and the Maillard reaction; bioaccumulation and ingestion of sulfur from natural sources, contaminants and the diet.; extraction of SCVCs from sea foods; analytical techniques; SCVC found in fresh and processed fish, shellfish, molluscs and crustaceans; aroma properties; and odour thresholds