Measurement of polycyclic aromatic hydrocarbons in ambient air by fluorescence spectroscopic techniques

250 p. + anexos

Report on the workshop of tuna-dolphin interactions

ENGLISH: In April 1981 the IATTC convened a working group of scientists in Managua, Nicaragua to discuss the tuna-dolphin association and to suggest priorities for future research which would enable the effects of any interaction to be detected or quantified. The yellowfin tuna, Thunnus albacares, fishery in the eastern tropical Pacific is unique in that a significant proportion of the catch is of fish found in association with one or more species of dolphins. This association has never been fully understood but for many years tuna fishermen have used the more visible and more easily herded dolphin schools to help them locate and capture the tuna. In recent years, the concept of managing renewable resources in relation to their environments has been more fully developed. Any renewable resource is closely linked to other components in its general system and it is becoming increasingly more apparent that the harvesting of one resource affects another. This is the case with yellowfin tuna and dolphins in the eastern tropical Pacific, although the dolphins are killed incidental to the fishery and are not harvested. There would seem to be obvious advantages in managing the tuna-dolphin complex as a whole. To do this it is necessary to understand the effect that tuna and dolphins have on each other and the causal mechanisms of the interactions. SPANISH: En abril de 1981, la CIAT convoco un grupo de trabajo de investigadores en Managua (Nicaragua), para deliberar sobre la asociación atún-delfín e indicar prioridades referentes a una investigación futura que pueda facilitar la cuantificación o el reconocimiento de los efectos de cualquier interacción. La pesca del atún aleta amarilla Thunnus albacares en el Pacifico oriental tropical, es única, ya que una proporción importante de su captura es de peces encontrados en asociación con una o mas especies de delfines. No se ha logrado comprender cabalmente esta asociación, pero por varios anos los pescadores atuneros han utilizado los cardúmenes de delfines que son mas visibles y que pueden agruparse mas fácilmente para poder localizar y capturar los atunes. En los últimos anos, el concepto de administrar los recursos renovables con relación a su ambiente, ha tenido mas auge. Cualquier recurso renovable se vincula estrechamente a otros componentes en el sistema general y actualmente es mas evidente que la explotación de un recurso afecta otro. Este es el caso del atún aleta amarilla y de los delfines en el Pacifico oriental tropical aunque los delfines mueren incidentalmente con relación a la pesca y no son explotados. Parece que se obtendr1an ventajas evidentes si se administrara como un todo el conjunto atún-delfín. Para realizar esto es necesario comprender los efectos que tienen los atunes y delfines los unos sabre los otros y los mecanismos causantes de la interacción.

Complexity and Uniqueness of the Aromatic Profile of Smoked and Unsmoked Herreno Cheese

In this work, the volatile fraction of unsmoked and smoked Herreno cheese, a type of soft cheese from the Canary Islands, has been characterized for the first time. In order to evaluate if the position in the smokehouse could influence the volatile profile of the smoked variety, cheeses smoked at two different heights were studied. The volatile components were extracted by Solid Phase Microextraction using a divinylbenzene/carboxen/polydimethylsiloxane fiber, followed by Gas Chromatography/Mass Spectrometry. In total, 228 components were detected. The most numerous groups of components in the unsmoked Herreno cheese were hydrocarbons, followed by terpenes and sesquiterpenes, whereas acids and ketones were the most abundant. It is worth noticing the high number of aldehydes and ketones, and the low number of alcohols and esters in this cheese in relation to others, as well as the presence of some specific unsaturated hydrocarbons, terpenes, sesquiterpenes and nitrogenated derivatives. The smoking process enriches the volatile profile of Herreno cheese with ketones and diketones, methyl esters, aliphatic and aromatic aldehydes, hydrocarbons, terpenes, nitrogenated compounds, and especially with ethers and phenolic derivatives. Among these, methylindanones or certain terpenes like a-terpinolene, have not been detected previously in other types of smoked cheese. Lastly, the results obtained suggest a slightly higher smoking degree in the cheeses smoked at a greater height.