Comparison of two microalgal diets. 2. Influence on odorant composition and organoleptic qualities of raw oysters (Crassostrea gigas).

Oyster farming is of real economic interest in France. Oyster farmers attach more and more importance to improving the growth and the quality of their oysters. Some fatty acids known to be aroma precursors originate from microalgae such as Skeletonema costatum and Tahitian isochrysis clone.

Comparison of two microalgal diets. 1. Influence on the biochemical and fatty acid compositions of raw oysters (Crassostrea gigas).

Oyster farming in France is a traditional activity. Each year, 149 000 tons of oysters are fattened before being sold. More and more oyster farmers supplement the diet of oysters by microalgae to optimize the fattening process and to improve both the growth and flesh quality of oysters.

Aroma extracts from oyster Crassostrea gigas: comparison of two extraction methods.

The study of the aroma of oysters is of great economic interest in France because it enables their organoleptic quality to be verified. The aim of this study is to optimize the extraction methods of the volatile compounds of oysters Crassostrea gigas in order to obtain an extract with an odor as close as possible to that of the original oysters'. Oyster aroma is rarely studied, and its sensory profile has not been investigated to date.