FN Archimer Export Format PT J TI Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima) BT AF SEROT, Thierry REGOST, Christelle PROST, Carole ROBIN, Jean ARZEL, Jacqueline AS 1:;2:;3:;4:;5:; FF 1:PDG-DRV-VP-GA;2:PDG-DRV-RA-NP;3:;4:PDG-DRV-RA-ARN;5:PDG-DRV-RA-ARN; C1 Ecole Natl Ingn Tech & Ind Agro Alimentaires, Lab Biochim Ind Alimentaire, F-44322 Nantes 3, France. Inst Francais Rech Exploitat Mer, Ctr Brest, INRA, Lab Nutr Poissons, F-29280 Plouzane, France. C2 ECOLE NATL INGN TECH & IND AGRO ALIMENTAIRES, FRANCE IFREMER, FRANCE SI NANTES BREST SE PDG-DRV-VP-GA PDG-DRV-RA-NP PDG-DRV-RA-ARN IN WOS Ifremer jusqu'en 2018 IF 1.16 TC 58 UR https://archimer.ifremer.fr/doc/2001/publication-683.pdf LA English DT Article DE ;Vegetable oils;Turbot;Olfactometry;Odour active compounds AB 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. PY 2001 PD NOV SO Journal of the science of food and agriculture SN 0022-5142 PU Society of Chemical Industry VL 81 IS 14 UT 000171782000007 BP 1339 EP 1346 DI 10.1002/jsfa.950 ID 683 ER EF