FN Archimer Export Format
PT J
TI Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources
BT 
AF SEROT, Thierry
   REGOST, Christelle
   ARZEL, Jacqueline
AS 1:;2:;3:;
FF 1:PDG-DRV-VP-GA;2:PDG-DRV-RA-ARN;3:PDG-DRV-RA-ARN;
C1 Ecole Natl Ingn Tech & Ind Agroalimentaires, Lab Biochim Ind Alimentaire, F-44322 Nantes 3, France.
   IFREMER, Inst Francais Rech Exploitat Mer, Ctr Brest, Lab Nutr Poissons,Unite Mixte,INRA, F-29280 Plouzane, France.
C2 ECOLE NATL INGN TECH & IND AGROALIMENTAIRES, FRANCE
   IFREMER, FRANCE
SI NANTES
   BREST
SE PDG-DRV-VP-GA
   PDG-DRV-RA-ARN
IN WOS Ifremer jusqu'en 2018
IF 1.41
TC 55
UR https://archimer.ifremer.fr/doc/2002/publication-722.pdf
LA English
DT Article
DE ;Vegetable oils;Olfactometry;Odour active compounds;Brown trout
AB 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 groups). Hexanal, (E)-2-hexenal and 2-nonanol seem to contribute most to the odour of fish fed diets containing vegetable oils. Many odorous compounds were derived from the oxidation of mono- and di-unsaturated fatty acids, which could be promoted by high levels of PUFAs. 
PY 2002
PD MAY
SO Journal of the science of food and agriculture
SN 0022-5142
PU Wiley inter-science
VL 82
IS 6
UT 000175048700006
BP 636
EP 643
DI 10.1002/jsfa.1096
ID 722
ER

EF