Bromofenóis simples relacionados ao "flavor" de organismos marinhos

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.

Bibliographic Details

Main Authors:	Silva,Vilma Mota da, Lopes,Wilson Araújo, Andrade,Jailson B. de, Veloso,Márcia C. da Cunha, Santos,Gislaine Vieira dos, Oliveira,Aline S.
Format:	Digital revista
Language:	Portuguese
Published:	Sociedade Brasileira de Química 2007
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300024
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