Distribution of bromophenols in species of marine algae from eastern Australia.
Forty-nine species (87 samples) of marine macroalgae from eastern Australia were analyzed by GC/MS for the key seafood flavor components 2- and 4-bromophenol, 2,4- and 2,6-dibromophenol, and 2,4, 6-tribromophenol. All five bromophenols were found in 62% of samples, four in 32% of samples, and three in the remaining 6% of samples. 2, 4,6-Tribromophenol was found in all samples and, with few exceptions, was present in the highest concentrations. The total bromophenol content determined on a wet-weight basis varied widely across species from 0.9 ng/g in the green alga Codium fragile to 2590 ng/g in the red alga Pterocladiella capillacea. Species with the highest concentrations of bromophenols were all collected from sites exposed at low tide. The study demonstrates the wide occurrence of bromophenols in marine algae and provides a possible source of such compounds in fish that feed predominantly on ocean plants. The possible effect that dietary marine algae has on the flavor of omnivorous ocean fish is discussed.
Whitfield
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Food Science Australia, a joint venture of CSIRO and Afisc, New South Wales, Australia. Frank.Whitfield@foodscience.afisc.csiro.au
Helidoniotis
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F
Shaw
K J
KJ
Svoronos
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D000460:Chlorophyta / Q000737:chemistry; D056890:Eukaryota / Q000737:chemistry* / Q000302:isolation & purification; D005421:Flavoring Agents; D008401:Gas Chromatography-Mass Spectrometry; D009517:New South Wales; D010636:Phenols / Q000032:analysis*; D000461:Rhodophyta / Q000737:chemistry; D017747:Seafood; D012623:Seawater
D005421:Flavoring Agents; D010636:Phenols