Identification of the Most Potent Odorants in Wild and Farmed Cooked Turbot (<i>Scophtalamus maximus</i>L.)

Prost, Carole; Sérot, Thierry; Demaimay, M.

doi:10.1021/jf980128o

Cited by 81 publications

(67 citation statements)

References 31 publications

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“…It is nevertheless true that some volatile compounds from lipid oxidation, like (Z)-4-heptenal and hexanal (Prost et al 1998), above odour threshold, could be responsible for off-flavours and consequently can deteriorate the organoleptic profile of cooked fillets.…”

Section: Cookingmentioning

confidence: 99%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

151

106

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Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (preslaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while a-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (À30 C, À40 C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork. ARTICLE HISTORY

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Section: Cookingmentioning

confidence: 99%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

151

106

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“…This compound has been previously reported as one of the most odorous in mussels 36 and clams. 37 Prost et al 23 showed that (E)-2-penten-1-ol contributed partially to the aroma of farmed turbot. (E)-2-Hexen-1-ol was perceived by six, seven and six judges in extracts of ®sh fed FO, SO and LO diets respectively and exhibits a green and moss-like odour.…”

Section: Olfactometry Analysismentioning

confidence: 99%

“…20±22 Prost et al, 23 using olfactometric methods, have shown that the main odouractive compounds in muscle of wild and farmed turbot resulted from oxidation of PUFA. The aim of the present study was to determine the effects of experimental diets containing ®sh oil, soybean oil or linseed oil on odour-active compounds of turbot¯esh.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2001

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Odour-active compounds in muscle of turbot (Psetta maxima) fed experimental diets containing ®sh 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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“…Other saturated aliphatic aldehydes such as octanal and decanal have grassy and oily odors. Ketones, which are derived from PUFA oxidative degradation [22], have a higher threshold value compared to aldehydes and a relative small contribution to fish aroma [23,24]. However, the flavor differences among fish were mainly attributed to carbonyl compounds, so ketones have certain influences on flavor development [25].…”

Section: Volatile Compounds In Four Steamed Coilia Ectenesmentioning

confidence: 99%