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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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| [1] |
XU Jinhua, MAO Yuan, QIAO Lu, YANG Zhen, HU Xin, XU Xiaodong, JIA Fanghui, LI Jincheng, MU Yingchun. Comparative Analysis of Eating Quality and Nutritional Quality in Whiteleg Shrimp (Litopenaeus vannamei) from Three Aquaculture Environments[J]. Meat Research, 2026, 40(4): 1-8. |
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2007, Vol. 21 
