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| Effect of Brominated Phenol on Penaeus's Seafood flavor |
| Chen Xia |
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Abstract Flavor is a very important sensory character in the whole receptiblity of seafoods.Brominated phenols 2-and4-bromophenol(2-BP and4-BP);2,4- and 2,6-dibromophenol (2,4-DBP and2,6-DBP) and 2,4,6-tribromophenol(2,4,6-TBP)have been identified as key flavor compounds found in seafoods. Depending on their concentrations,they were re- sponsible for marine or ocean flavor(shrimp/cab/ fish/sea salt-like)or for phenolic/iodine/iodoform- like off-flavor.The influences of bromophenols on Penaeus’s flavor,the possible reasons for the different flavor between wild prawns and culti- vated ones,and the newest analytical methodology are reviewed in the paper.
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2007, Vol. 21 
