FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 381-385.

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Research Progress in Characteristic Odor Compounds of Fish Meats

WU Wei,TAO Ning-ping*,GU Sai-qi   

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Received:2012-05-27 Revised:2013-04-28 Online:2013-06-15 Published:2013-06-03

Abstract:

Characteristic odor compounds play important roles in the flavor of fish meats. Off-odor is one of major
problems in affecting edible quality of freshwater and farmed fish. Recent domestic and international studies on
characteristic odor compounds in freshwater and marine fish and their similarities and differences in odor in recent years are
summarized in this paper. Off-odor compounds and their formation mechanisms in fish meats are also discussed. Finally, in
order to provide references for future investigation, the prospects of fish meats flavor in our country are analyzed.

Key words: fish, characteristic odor compounds, odor difference, off-odor compounds

CLC Number: