These results showed that Z. multiflora and S. hortensis essential oils, with carvacrol, thymol, and γ-terpinene as their main compounds, were the most effective oils.
Raw spectral analysis data of these four main compounds were listed below.
In the microdistillate, the main compounds were estragole (79.5%) followed by Z-β-ocimene (8.8%) and E-β-ocimene (7.2%).
On day 7, the chromatograms were closely similar; the main compounds were nitrogenous carbohydrate derivatives and fatty acids (as methyl esters).
However, for the overall aroma of oysters, the main compounds were 3-cyclohexene-1-ethanol (Z -1,5-octadien-3-ol, 2-octen-1-ol, benZ -1,5-octadien-3-olaldehyde [14].
For all samples, supplemented or not with tryptophan, the following main compounds were detected in the metabolites: indole-3-acetic acid (IAA), indole-3-ethanol (TOL), indole-3-lactic acid (ILA) and salicylic acid (SA).
Twelve main compounds were identified on the basis of their retention times, UV spectra, and parent mass spectra and secondary fragmentation patterns.
Eight main compounds were detected in the essential oil analyzed by GC-MS (Table 1).
It has been reported that its main compounds are luteolin, luteolin 7-O-glucuronide, caffeic acid, chlorogenic acid, and guaiane sesquiterpene lactones [ 45, 46].
The extracts were dominated by unsaturated HCs (mean proportion 87 ± 2 %), with the main compounds being pentacosene (24 ± 6 %), heptacosene (31 ± 3%%), nonacosene (44 ± 3 %), and hentriacontene (3 ± 0.8 %), as well as the alkane pentacosane (30 ± 3 %).
