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.