Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima)
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 compo...
| Published in: | Journal of the Science of Food and Agriculture |
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| Main Authors: | , , , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Society of Chemical Industry
2001
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| Subjects: | |
| Online Access: | https://archimer.ifremer.fr/doc/2001/publication-683.pdf https://doi.org/10.1002/jsfa.950 https://archimer.ifremer.fr/doc/00000/683/ |
| Summary: | 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. |
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