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Contribution of the volatile components from fresh egg, adult female and male of Pestarella tyrrhena to odour production

  • Johnson Oluwaseun Odukoya , Eugenie Kayitesi , Mokgadi Precious Mphahlele , Charlotte Mungho Tata , Jean Michel Njinkoue , Inocent Gouado , Monisola Itohan Ikhile and Derek Tantoh Ndinteh EMAIL logo
Published/Copyright: June 16, 2021
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Physical Sciences Reviews
From the journal Physical Sciences Reviews Volume 8 Issue 6

Abstract

Shrimps, including Pestarella tyrrhena , are highly susceptible to deterioration whereas odour production has been indicated as one of the factors determining the perishability and bait potential of shrimps. In this study, volatile components generated from fresh egg, adult female and male of P. tyrrhena were assessed using two-dimensional gas chromatography coupled to time-of-flight mass spectrometry to understand their contribution to odour production. Alkenes, alkynes, alcohols, aldehydes, a ketone, acids, esters, an amine, sulphur-containing and miscellaneous compounds were detected. Meanwhile, adult females and males of P. tyrrhena had a higher number of these volatile compounds. The detection of 2-methyl propan-1-ol with pungent odour only in the male sample of P. tyrhenna suggests that the male of this shrimp species may not completely attract fishes to hooks. Overall, the study established shrimp developmental stage and sex as additional factors influencing the production of volatile compounds, flavour/aroma/odour and fishing bait attributes of P. tyrrhena. Detection of N-nitrosodimethylamine (a carcinogen) in the shrimp samples, particularly the adult male, calls for caution in their direct human consumption and use as fishing bait.

Keywords: fishing bait ; flavour ; odour ; Pestarella tyrrhena ; shrimps ; volatile compounds
Corresponding author: Derek Tantoh Ndinteh, Department of Chemical Sciences, University of Johannesburg - Doornfontein Campus, Doornfontein, Gauteng, South Africa, E-mail:

This chapter is written in gentle memory of Dr. Jean Michel Njinkoue, who passed in before this work could be published.

Funding source: National Research Foundation

Funding source: University of Johannesburg

Acknowledgement

The service of Mr. Aliou Garga (Veterinary service, Doula Fishing Seaport) at the sample collection stage is gratefully acknowledged.

  1. Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: The authors sincerely thank the National Research Foundation (NRF) of the Republic of South Africa, and the University of Johannesburg, for the support provided.

  3. Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

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Published Online: 2021-06-16

© 2021 Walter de Gruyter GmbH, Berlin/Boston

Articles in the same Issue

  1. Frontmatter
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  8. Contribution of the volatile components from fresh egg, adult female and male of Pestarella tyrrhena to odour production
https://doi.org/10.1515/psr-2020-0144
Keywords for this article
fishing bait; flavour; odour; Pestarella tyrrhena; shrimps; volatile compounds

Articles in the same Issue

  1. Frontmatter
  2. Reviews
  3. Electronic structure theory study of the reactivity and structural molecular properties of halo-substituted (F, Cl, Br) and heteroatom (N, O, S) doped cyclobutane
  4. Design of hydrogen supply chains under demand uncertainty – a case study of passenger transport in Germany
  5. Experimental investigation of ternary mixture of diclofenac sodium with pharmaceutical excipients
  6. Detection of cysteine-rich peptides in Tragia benthamii Baker (Euphorbiaceae) and in vivo antiinflammatory effect in a chick model
  7. Role of heteroatoms and substituents on the structure, reactivity, aromaticity, and absorption spectra of pyrene: a density functional theory study
  8. Contribution of the volatile components from fresh egg, adult female and male of Pestarella tyrrhena to odour production
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