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| Serot, Thierry; Regost, Christelle; Prost, Carole; Robin, Jean; Arzel, Jacqueline. |
| 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... |
| Tipo: Text |
Palavras-chave: Vegetable oils; Turbot; Olfactometry; Odour active compounds. |
| Ano: 2001 |
URL: http://archimer.ifremer.fr/doc/2001/publication-683.pdf |
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| Serot, Thierry; Regost, Christelle; Arzel, Jacqueline. |
| The effect of fatty acid composition on odour-active compounds in brown trout (Salmo trutta) muscle was evaluated. The fillets were obtained from three groups of fish fed experimental diets containing either fish oil (170), soybean oil (SO) or linseed oil (LO). Muscle fatty acid composition was shown to be influenced by diet. Thirty-one odorous compounds were detected by gas chromatography/olfactometry (frequency-of-detection method). Most of these compounds were formed by the oxidation of unsaturated fatty acids. Independently of diet, (E)-2-pentenal, (E)-2-pentenol and (E)-2-hexenol contribute strongly to the odour of brown trout. (E,Z)-2,4-Heptadienal was detected with high frequency in fish fed diets containing high levels of n-3 PUFAs (FO and LO... |
| Tipo: Text |
Palavras-chave: Vegetable oils; Olfactometry; Odour active compounds; Brown trout. |
| Ano: 2002 |
URL: http://archimer.ifremer.fr/doc/2002/publication-722.pdf |
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