“From sea to hive: What shapes the aroma of Garum”
Dezembro 2025
Joana Sales, membro do LEAF do Instituto Superior de Agronomia, marcou presença no 14.º Encontro Nacional de Cromatografia, realizado no Funchal, Madeira, Portugal, onde apresentou um poster intitulado “From sea to hive: What shapes the aroma of Garum”.
O trabalho destacado sublinha a relevância das técnicas cromatográficas no estudo da individualidade aromática de dois tipos de garum produzidos pelo projecto SELO DE MAR — um elaborado a partir de sardinha e outro a partir de pólen de abelha. A análise permitiu desvendar o perfil aromático distintivo de cada preparação, contribuindo para uma compreensão mais aprofundada das características químicas e sensoriais deste produto.
Joana Sales, a member of LEAF at the Instituto Superior de Agronomia, attended the 14th National Chromatography Meeting, held in Funchal, Madeira, Portugal, where she presented a poster entitled “From sea to hive: What shapes the aroma of Garum.”
The featured study highlights the relevance of chromatographic techniques in examining the aromatic individuality of two types of garum produced by the SELO DE MAR project — one made from sardines and the other from bee pollen. The analysis made it possible to unveil the distinctive aromatic profile of each preparation, contributing to a deeper understanding of the chemical and sensory characteristics of this product.
From Sea to Hive: What Shapes the Aroma of Garum
Sales, Joana1*, Melo, Júlio O. F 1,2, Vicente, Victor3, Raymundo, Anabela1, Prista, Catarina1
1 LEAF–Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
2 Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João Del-Rei, Sete Lagoas 36307-352, Brazil
3 Selo de Mar, Setúbal, Portugal
From Sea to Hive: What Shapes the Aroma of Garum
ABSTRACT
Garum is a fermented Mediterranean condiment, recently revived as a gastronomic product and research topic. Traditionally fish-based, it is now being explored from alternative substrates, such as pollen, by Selo de Mar. Profiling volatile compounds clarifies fermentation mechanisms, aromatic complexity and sensory drivers that shape consumer perception and acceptance.
Volatile profiles of two types of garum—one obtained from sardines and the other from pollen—were analyzed and compared. Volatiles were extracted by solid-phase microextraction (SPME) using a DVB/CAR/PDMS fiber, and identified by gas chromatography (Trace CG-Ultra) coupled to mass spectrometry (Polaris Q ion-trap analyzer, Thermo Scientific, San Jose, CA, USA), with separation on an HP-5 MS capillary column.
Marked differences were observed between the two products. Sardine garum was rich in heterocyclic nitrogen compounds (pyrazines, imidazoles, pyridines), associated with toasted and caramel notes, and in sulfur compounds (dimethyltrisulfide, dithioisoindoline), responsible for marine and umami notes. Aldehydes, branched carboxylic acids, and cyclic anhydrides, derived from lipid oxidation and protein degradation, were also identified [1]. In contrast, pollen garum exhibited a profile dominated by alcohols (ethanol, phenylethanol), furans and pyranones (including DDMP), aromatic aldehydes, and fatty acid ethyl esters, reflecting sugar and lipid degradation. These compounds impart fruity, floral, and caramel notes [2].
In conclusion, the raw material strongly influences the volatile composition and sensory profile of garum. Fish generates nitrogen- and sulfur-containing compounds typical of protein fermentations, while pollen yields compounds derived from sugars and lipids, highlighting its potential as an innovative alternative to classic garum.
Acknowledgements: This work was supported by Fundação para a Ciência e a Tecnologia (FCT) through the strategic project UID/AGR/04129/2020 (LEAF), Minas Gerais State Research Support Foundation (FAPEMIG)- Finance Code APQ-04336-23, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001, National Council for Scientific and Technological Development (CNPq) Code: 307787/2022-2 and by Selo de Mar.
References
1. G.L. Russo, A.L. Langellotti, A. Genovese, A. Martello, R. Sacchi. Journal of the Science of Food and Agriculture 100(9) (2020) 3755-3764.
2. M.A.M. El Hadi, F. Zhang, F. Wu, C. Zhou, J. Tao. Molecules 18(7) (2013) 8200-8229.
