Bromofenóis simples relacionados ao "flavor" de organismos marinhos Brominated phenols as key flavor compounds found in marine organisms

• Published in: Química nova 2007-06, Vol.30 (3), p.629-635
• Main Authors: Vilma Mota da Silva, Wilson Araújo Lopes, Jailson B. de Andrade, Márcia C. da Cunha Veloso, Gislaine Vieira dos Santos, Aline S. Oliveira
• Format: Article
• Language: English
• Subjects: bromophenol; flavor; marine organisms
• ISSN: 0100-4042; 1678-7064
• DOI: 10.1590/S0100-40422007000300024

The perception of the flavor is an important attribute of quality in marine fish and other seafoods, being the first and main factor of discrimination for the evaluation, later acceptance and preference of the product by the consumer. Recently, the simple bromophenols have been considered an important group of key flavor compounds occurring in a wide variety of seafood species like fishes, mollusks, crustaceans and algae. When present in high concentration, in seafood, the bromophenols produce an undesirable flavor and are associated with inferior quality. Meanwhile, when present in low concentration levels (for example ng g-1) these compounds produce a desirable marine - or ocean-like - flavor and enhance the existing flavor in seafood. Indeed, simple bromophenols are widespread in seafood but virtually absent in freshwater fish. Herein we present a review on these flavor components found in the marine environment.