Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax) |
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Authors: | Franç ois Leduc,Pascal TournayreNathalie Kondjoyan,Fré dé ric MercierPierre Malle,Ossarath KolJean Louis Berdagué ,Guillaume Duflos |
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Affiliation: | a ANSES, Laboratoire des Produits de la Pêche, Bld Bassin Napoléon, 62200 Boulogne-sur-Mer, France b Institut National de la Recherche Agronomique (INRA), UR QuaPA T2A, 63122 Saint Genès-Champanelle, France c Unité de Glycobiologie Structurale et Fonctionnelle, UMR CNRS 8576, Université de Lille 1, 59655 Villeneuve d’Ascq Cedex, France |
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Abstract: | The aim of this work was to reliably identify odorous compounds of European seabass (Dicentrarchus labrax) after 1, 4 and 15 days of storage in order to find markers of freshness or spoilage. For this purpose, a dynamic headspace gas chromatography olfactometry device (DH-GC-MS/8O) was used with a panel of eight sniffers for comprehensive detection of odorants. One- and two-dimensional gas chromatography (GC-GC-MS/O) coupled with olfactometry and mass spectrometry gave reliable identification. More than 144 volatile compounds were detected in seabass flesh, of which only 13 proved to be odorant (their biochemical origins are discussed): methane-thiobis, thiophene, toluene + butanoic acid ethyl ester, hexanal, 1-hexanol, 1-octen-3-one, 1-octen-3-ol, dimethyl-trisulfide, octanal, 1-nonen-3-ol, (E)-2-nonenal and 2 unknown compounds. Amongst these compounds, only thiophene, hexanal, 1-octen-3-one, dimethyl-trisulfide, and 1-nonen-3-ol are proposed as markers of seabass quality. |
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Keywords: | Gas-chromatography-olfactometry Mass spectrometry Volatile compounds Fish quality Quality indicators |
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