@article{fdi:010088940,
  title = {{C}itizen science approach for genetic species identification in a local {F}rench seafood speciality},
  author = {{G}ünther, {B}. and {B}ierne, {N}. and {B}orsa, {P}hilippe and {P}errin, {C}. and {R}ipoll, {O}. and {D}arbois, {F}. and {A}rnaud-{H}aond, {S}.},
  editor = {},
  language = {{ENG}},
  abstract = {{I}n coastal regions of {F}rance, seafood is a key element of traditional cuisine and is valued by consumers as quality food. {H}owever, in the last decades, the mislabelling of food products has undermined consumers' confidence in their food choices. {I}n this study, we used genetic identification of the seafood species used to prepare a traditional dish of the city of {S}e`te, to initiate a discussion on food labelling and sustainability. {T}he dish, named "{T}ielle se ' toise", is a pie traditionally filled with octopus cooked in a spicy tomato sauce. {T}he recent substitution of octopus by jumbo flying squid ({D}osidicus gigas) has triggered debates among locals about how the use of nonnative cephalopod species impacts the flavour of tielles. {T}o test this hypothesis, we coordinated a tasting event involving 35 testers from the local population and used {CO}1-gene metabarcoding to identify the species composition in 25 different tielles. {B}esides locally available octopuses' species, including common commercial species {E}ledone cirrhosa, {E}. moschata and {O}ctopus vulgaris, we found jumbo flying squid in 17 out of 25 tielles, of which eight (35%) were mislabelled as octopus-based products. {C}ontrary to local belief, anonymous blind-tasting evaluations showed no significant correlation between the flavour or price of a tielle and the cephalopod composition of its filling. {O}ur results support the impact of texture, acidity, and spices on flavour, suggesting that flavour depends more on how tielles are prepared than on the cephalopod species used. {T}he participants in our study expressed their willingness to make informed choices about purchasing tielles based on the carbon footprint and its impact on cephalopod stocks. {O}ur results call for further research to enable citizens to make informed food choices. {O}ur study also highlights the need for improved labelling of traded cephalopods to improve communication between the food industry and society, as well as the possibility of evaluating this with citizen science.},
  keywords = {{P}rocessed food ; {M}islabelling ; {C}itizen science ; {COI} ; {C}ephalopods ; {M}olecular {B}arcode},
  booktitle = {},
  journal = {{I}nternational {J}ournal of {G}astronomy and {F}ood {S}cience},
  volume = {35},
  numero = {},
  pages = {100823 [9 p.]},
  ISSN = {1878-450{X}},
  year = {2024},
  DOI = {10.1016/j.ijgfs.2023.100823},
  URL = {https://www.documentation.ird.fr/hor/fdi:010088940},
}