IDENTIFICATION OF THE MOST POTENT ODORANTS IN WILD AND FARMED COOKED TURBOT (SCOPHTALAMUS-MAXIMUS L)

Potent odorants of wild and farmed turbot (Scophtalamus maximus L.) we re investigated by an olfactometry global method to point out odorant detection frequency and by aroma extract dilution analysis (AEDA). Thi rty-four compounds were detected and 24 identified. Among these compou nds, trimethylamine (fishy), 2,3-butanedione (buttery), (Z)-4-heptenal (potato-like), 4-methyl-2-pentanol (mushroom-like), (E,Z)-2,6-nonadie nal (cucumber-like), and (E,E)-2,4-decadienal (cucumber-like) showed a high detection frequency and intensity in turbot. Both methods showed the greater importance of (E)-2-nonenal (green, earthy) in wild turbo t than in farmed turbot. AEDA highlighted the contribution of 2,3-buta nedione and (E,Z)-2,6-nonadienal to the aroma of wild turbot.