1) The document discusses aromatic upgrading of by-products from sardine processing through enzymatic hydrolysis. 2) An experimental design was used to study the effects of temperature, time, antioxidants, and sugar on aromatic compound production from sardine hydrolysates. 3) Analysis found that 11 aromatic compounds were significantly influenced by processing parameters, with compounds related to Maillard reactions and lipid oxidation being produced.

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
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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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