title: Farmed and wild sea bass (Dicentrarchus labrax) volatile metabolites: a comparative study by SPME-GC/MS.
abstract: BACKGROUND
  Farmed and wild European sea bass (Dicentrarchus labrax) could be distinguished by its volatile metabolites, an issue not addressed until now. The aim of this work was to study these metabolites by solid-phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS).
  
  
  RESULTS
  Both farmed and wild sea bass have a great number of volatile metabolites, most of them being in low concentrations. These include alcohols, aldehydes, ketones, alkylfurans, acids, aliphatic and aromatic hydrocarbons, terpenes, sulfur and nitrogen derivatives, 2,6-di-tert-butyl-4-methylphenol and one derived compound, as well as 2,4,7,9-tetramethyl-5-decyne-4,7-diol, this latter compound presumably resulting from environmental contamination. Important differences have been detected between both types of sea bass, and also among individuals inside each group. Farmed specimens are richer in volatile metabolites than the wild counterparts; however, these latter, in general, contain a high number and abundance of metabolites resulting from microbial and enzymatic non-oxidative activity than the former.
  
  
  CONCLUSIONS
  Clear differences in the volatile metabolites of wild and farmed sea bass have been found. A great deal of valuable information on sea bass volatile metabolites has been obtained, which can be useful in understanding certain aspects of the quality and safety of raw and processed sea bass.
authors: Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain.
authors: Natalia P
authors: NP
authors: Vidal
authors: Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain.
authors: María J
authors: MJ
authors: Manzanos
authors: Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain.
authors: Encarnación
authors: E
authors: Goicoechea
authors: Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain.
authors: María D
authors: MD
authors: Guillén
mesh_terms: D000818:Animals; D017756:Aquaculture; D001557:Benzenesulfonates; D005399:Fishes / Q000254:growth & development* / Q000378:metabolism; D063427:Food Quality; D008401:Gas Chromatography-Mass Spectrometry; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000378:metabolism; D009792:Oceans and Seas; D017747:Seafood; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000378:metabolism
chemical_list: D001557:Benzenesulfonates; D055549:Volatile Organic Compounds; C056082:4-sulfophenylmethallyl ether
keywords: European sea bass; farmed; solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS); volatile metabolites; wild