Determination of simple bromophenols in marine fishes by reverse-phase high performance liquid chromatography (RP-HPLC).

Brominated phenols 2- and 4-bromophenol (2-BP and 4-BP); 2,4- and 2,6-dibromophenol (2,4-DBP and 2,6-DBP) and 2,4,6-tribromophenol (2,4,6-TBP) have been identified as key flavor compounds found in seafoods. Depending on their concentrations, they were responsible for marine or ocean flavor (shrimp/crab/fish/sea salt-like) or for phenolic/iodine/iodoform-like off-flavor. In this work a new analytical methodology was developed to determine, simultaneously, such bromophenols in fish meats, based on reversed-phased high-performance liquid chromatographic separation (RP-HPLC).

Determination of 11 low-molecular-weight carbonyl compounds in marine algae by high-performance liquid chromatography.

A new analytical method is reported for the determination of 11 volatile carbonyl compounds isolated at room temperature from the headspace of marine algae. This method is based on the conversion of the carbonyl compounds to their 2,4-dinitrophenylhydrazone derivatives followed by high-performance liquid chromatography analysis. Using this method, 11 carbonyl compounds are detected and identified from the dynamic headspace sampling of 10 species of marine algae.