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Effect of dietary lipid sources on odour‐active compounds in muscle of turbot ( Psetta maxima )
Author(s) -
Sérot Thierry,
Regost Christelle,
Prost Carole,
Robin Jean,
Arzel Jacqueline
Publication year - 2001
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.950
Subject(s) - turbot , decanal , hexanal , food science , chemistry , odor , fish oil , polyunsaturated fatty acid , linseed oil , biochemistry , biology , fish <actinopterygii> , organic chemistry , fatty acid , fishery
Odour‐active compounds in muscle of turbot ( Psetta maxima ) fed experimental diets containing fish oil (FO), soybean oil (SO) or linseed oil (LO) were investigated by a gas chromatography/olfactometry technique. Thirty‐one areas associated with odours were detected in muscle extracts. Among the compounds responsible for these odours, 23 were formed by oxidation of unsaturated fatty acids. Independently of diet, ( E )‐2‐penten‐1‐ol and ( E )‐3‐hexen‐1‐ol contribute strongly to the odour of turbot. ( E , Z )‐2,6‐Nonadienal, ( E )‐2‐pentenal and ( E , E )‐1,3‐( Z )‐5‐octatriene seem to contribute strongly to the odour of turbot fed diets containing high levels of n‐3 PUFA (FO and LO groups). Hexanal and decanal show a high detection frequency in turbot fed diets containing vegetable oils. Odorous compounds which are not formed by lipid oxidation (methional, 1‐acetyl pyrazine, 4‐ethyl benzaldehyde and 2‐acetyl‐2‐thiazoline) were not affected by dietary lipid sources. © 2001 Society of Chemical Industry