Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

► Comparison between sensorial methods (olfactometry) and chromatographic methods (DH–GC–MS, DH–GC–GC–MS and SPME–GC–MS). ► Several markers related to freshness or spoilage to characterise fish quality. ► 144 volatile compounds identified in European seabass (Dicentrarchus labrax). ► 13 odorous compounds characteristic in European seabass during the storage. ► Thiophene, hexanal, 1-octen-3-one, dimethyl-trisulfide, and 1-nonen-3-ol may be proposed as quality indicators. The aim of this work was to reliably identify odorous compounds of European seabass (Dicentrarchus labrax) after 1, 4 and 15days 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.