Acronym NA
Category
Seafood Processing
Title Bio prospecting the taste of Norway - a preference based search for new marine flavours Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Ola Ween Coordinator email ola@mfaa.no
Coordinator institution
NA
Institutions involved
NA - Firmenich SA (Norway) ,
NA - Møreforsking AS (Norway) ,
Start year 2011 End year 2013 Funding (€) € 315,000 Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/208365?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=270&ProgAkt.3=BIOTEK2021-Bioteknologi+for+verdiskaping&source=FORISS&projectId=294594 Summary The use of marine resources in the flavour industry is still in an initial phase. Firmenich Bjørge Biomarin AS has the ambition to position itself as global actor in the production of marine flavours, and are looking for new resources and new markets for these flavours. The occurrence of flavours in different marine resources and co-products is under-investigated, and could become a valuable source for flavour production. Through a cooperation between Firmenich Bjørge Biomarin AS, Firmenich SA and Møreforsking Marine the goal is to conduct bio-prospecting of different marine resources and co-products from the fish processing industry in search of flavours. As a framework for rational bio-prospecting the project aims to satisfy the taste preferences of two different existing markets; the Chinese seafood flavoured noodle market and feed for Atlantic salmon. Feed attractants and olfactory stimulants for Atlantic salmon will be reviewed and described. Feeding stimulants are described in literature, but the exact flavours are not characterized. The Chinese market has a different taste preference compared to European market. Preferences of flavours in the Chinese market will be described. Bioprospecting of raw material to find certain flavours will be carried out, both on existing raw material and unexploited species of e.g. amphipoda and isopods. Flavours and aroma analysis will be carried out with techniques like GC-SNIF technique to obtain olfactograms of the raw material. Impact of odorants will be identified by MS Hyphenated to GC/olfactometric system and two dimensional GC hyphenated to a time flight MS. Flavours will be extracted from marine raw material, and synthesis will be attempted. The flavours will then be tested in the two different markets.
Keywords
Wastes;
Animal feed;
Market;
Salmon;
Bioprospecting;
Human food;
Bioactive compounds;
Waste valorization;
Fish;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
