Effect of dietary lipid sources on odour‐active compounds in muscle of turbot (<i>Psetta maxima</i>)

Sérot, Thierry; Regost, Christelle; Prost, Carole; Robin, Jean; Arzel, Jacqueline

doi:10.1002/jsfa.950

Cited by 88 publications

(43 citation statements)

References 49 publications

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“…Nine compounds can be considered as the most potent odorants of oyster as they were detected by at least seven judges out of 10. All 10 judges smelled 2-(E)-penten-1-ol (6) with a mushroom odour, 3-(E)-hexen-1-ol (8) with a moss and fresh odour, decanal (14) with a marine odour, which had a high odour detection threshold (10 000 ppb), 21 and 2-undecanone (18) with a cucumber and fresh odour. Nine judges smelled 2-(E)-pentenal (3), which had a high odour detection threshold (1500 ppb), 21 and was characterised by a grass odour, and 2,4-(E,E)-heptadienal (13), characterised by a mushroom and moss odour.…”

Section: Results and Discussion Identification Of Volatile Compounds mentioning

confidence: 99%

“…An odour smelled by less than three panellists was considered as noise. 14 The 10 individual aromagrams were summed to yield a final aromagram (detection frequency versus retention index) (see Fig 1). The GC/O system consisted of a gas chromatograph (Star 3400, Varian) and a sniffing port supplied with humidified air at 40°C.…”

Section: Quantificationmentioning

confidence: 99%

“…30 This compound, characterised by a white boiled fish odour, could also be generated by oxidative degradation of 2,6-(E,Z)-nonadienal. 14 2-(E)-Pentenal, characterised by a grass odour, could come from the oxidation of n-3 PUFAs via 15-lipoxygenase 14 or, more precisely, from the oxidative degradation of linolenic acid. 31 1,3-(E)-5-(Z)-Octatriene, characterised by a plastic and green odour, and 2-(E)-penten-1-ol, characterised by a mushroom odour, could arise from the oxidative degradation of n-3 PUFAs, 9 but their precise origin is unknown.…”

Section: Aromatic Precursorsmentioning

confidence: 99%

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Identification and origin of the character‐impact compounds of raw oyster Crassostrea gigas

2002

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The French consume large amounts of raw oysters. The study of the aroma of oyster Crassostrea gigas is of economic interest because it is a good method of checking the sensory quality. Aromas were extracted by vacuum steam distillation at 20°C using whole oyster flesh. This extract presented similar sensory characteristics to raw oyster. The odour-active compounds were characterised by gas chromatography coupled with olfactometry using a panel of 10 judges trained in seafood aroma recognition. Fifty-nine volatile compounds were identified in oyster aroma extract. Among these, 25 were responsible for the overall odour of raw oyster. Four compounds identified in oysters were characterised by fresh and marine odour: 3-(E)-hexen-1-ol, decanal, 2-undecanone and 3,6-(E,Z)-nonadien-1-ol. Some compounds were identified for the first time in oysters: 4-(Z)-heptenal (white boiled fish odour), which comes from n-3 polyunsaturated fatty acid oxidation, and 3-octanol (moss and sulphury odour), 2-nonanol (cucumber odour) and octanoic acid, which arise from n-6 polyunsaturated fatty acid oxidation.

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Section: Results and Discussion Identification Of Volatile Compounds mentioning

confidence: 99%

Section: Quantificationmentioning

confidence: 99%

Section: Aromatic Precursorsmentioning

confidence: 99%

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Identification and origin of the character‐impact compounds of raw oyster Crassostrea gigas

2002

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“…Common and scientific names, somatometric characteristics and origin of the studied species. fects on some volatiles in other cases (Sérot et al, 2001). In this study, mussels exhibited the highest total concentration of volatiles, while among fish pilchard was the species with the highest number of volatile compounds and with the highest total concentrations (Table 4).…”

Section: Resultsmentioning

confidence: 47%

Volatile compounds of some popular Mediterranean seafood species

2013

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The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species' fat content.

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“…The inclusion of plant oil in fish feed can lead to changes in the fatty acid profile, with a decrease in the level of longchain polyunsaturated fatty acids (LC-PUFA), particularly eicosapentaenoic acid (EPA) Montero et al 2005). In some cases, such changes may have a significant effect on the quality and sensory characteristics of fish fillets (Guillou et al 1995;Martínez-Llorens et al 2007), and effects on active odour compounds are also possible (Serot et al 2001;Serot et al 2002). Finally, the inclusion of linseed oil in the diet, replacing between 60% and 100% of the anchovy oil present in the original diet, increases plasma cortisol concentrations in sea bream (Sparus aurata) exposed to acute confinement stress Ganga et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Impact of a plant-based diet on behavioural and physiological traits in sea bass (Dicentrarchus labrax)

Benhaïm

Bégout

Péan

et al. 2013

Aquat. Living Resour.

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-Replacing aquaculture feeds based on fisheries-derived resources with plant-based diets could be a relevant strategy to improve the sustainability of aquaculture. Recent studies on sea bass have shown that the total and early replacement of marine products by plant products would have a moderate effect on fish growth and body lipid content. Whether a plant-based diet impacts behavioural and physiological traits possibly linked to fish welfare, is not known, however. Here, we studied the effect of a totally plant-based diet introduced at an early stage of sea bass development on self-feeding behaviour, learning ability in a T-maze and stress biomarkers. We first compared learning processes in selffeeding conditions, between naive fish fed a plant-based diet (PBF) and fish fed a classic marine diet (MF). Then, we tested fish individually in a T-maze to compare the two feed groups for swimming activity, exploration and the ability to learn to discriminate between two two-dimensional objects associated with a reward. Blood physiological variables, including stress indicators (cortisol and glucose concentrations), were also determined. We did not find any indications of differences in self-feeding behaviour between PBF and MF in the first 30 days. A second experiment showed similar swimming activities in both fish categories. The "no-choice" percentage was high in both fish categories (∼60%), but all the fish moved preferentially toward the reward. Their first turns indicated an ability to discriminate between two two-dimensional objects to complete a simple task. However, the high percentage of "no-choice" responses in both fish categories could have rendered the results non significant. The T-maze test procedure induced the production of high concentrations of cortisol, indicating acute stress in fish of both groups during testing. Plasma cortisol concentration was higher in MF than PBF, suggesting that the plant-based diet may affect the short-term release of cortisol. This study provides the first insight into the impact of a plant-based diet on sea bass behavioural traits, and confirms the effect of this diet on cortisol release in response to stress. Overall, in this first experiment, we did not find any major impact of a plant-based diet on sea bass behavioural traits, which is an interesting point for the development potential of such a sustainable aquaculture strategy.

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Effect of dietary lipid sources on odour‐active compounds in muscle of turbot (Psetta maxima)

Cited by 88 publications

References 49 publications

Identification and origin of the character‐impact compounds of raw oyster Crassostrea gigas

Identification and origin of the character‐impact compounds of raw oyster Crassostrea gigas

Volatile compounds of some popular Mediterranean seafood species

Impact of a plant-based diet on behavioural and physiological traits in sea bass (Dicentrarchus labrax)

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