Abstract: Fermentation is a traditional way of fish storage. During the fermentation process, microorganisms in raw materials or the environment can promote the decomposition and utilization of carbohydrates, proteins, and fats through metabolism, thereby generating rich flavor substances. People in different regions make different types of fermented fish products with different flavors by using different raw materials and ingredients and controlling conditions such as salt content, fermentation temperature, and fermentation time. The differences in the microbial community composition in various types of fermented fish products result in different compositions of characteristic flavor substances. Therefore, the microbial community composition in different fermented fish products and the correlation between microbial metabolism and the formation of characteristic flavor compounds are current research hotspots. This review summarizes recent studies on the fermentation process, microbial community composition, characteristic flavor substances and their formation mechanisms in different types of fermented fish products in China, and analyzes the impact of fermentation conditions on the microbial community composition and flavor formation. Besides, this review compares the characteristics of research methods for the correlation between different microorganisms and flavor substances. This review will provide a reference and direction for exploring the formation mechanism of the flavor of fermented fish and for the precise regulation of fermented fish flavor in the future.

Key words: traditional fermented fish products; microflora composition; characteristic flavor substances; microbial metabolism; correlation analysis; omics analysis