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.) were investigated by an olfactometry global method to point out odorant detection frequency and by aroma extract dilution analysis (AEDA). Thirty-four compounds were detected and 24 identified. Among these compounds, trimethylamine (fishy), 2,3-butanedione (buttery), (Z)-4-heptenal (potato-like), 4-methyl-2-pentanol (mushroom-like), (E,Z)-2,6-nonadienal (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 turbot than in farmed turbot. AEDA highlighted the contribution of 2,3-butanedione and (E,Z)-2,6-nonadienal to the aroma of wild turbot.