Extraction and Analysis of Volatile Flavor Compounds in Aquatic Products: A Review

doi:10.7506/spkx1002-6630-201505051

Abstract

Abstract:

Volatile flavor compounds are important factors affecting the flavor of aquatic products. Analysis of the
composition and contents of volatile flavor compounds is of great importance for evaluating the quality of aquatic products,
guiding the production of aquatic products and improving processing technologies. In this paper, the technologies or methods
used to extract and analyze volatile flavor compounds and their applications in aquatic products are summarized, and their
advantages/disadvantages are compared and analyzed, and future development trends are also discussed, aiming to provide a
references for future studies on volatile flavor compounds in aquatic products.

Key words: aquatic product, volatile flavor compounds, extraction, analysis

CLC Number:

TS207.3

YANG Xinyi1,2, LIU Yuan2, XU Changhua2, WANG Xichang2, LIU Yaomin1, ZHANG Fengping1,2,*. Extraction and Analysis of Volatile Flavor Compounds in Aquatic Products: A Review[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201505051.

[1]	HUANG Shanyoumei, ZHANG Weiming, ZHANG Peng, FAN Ronghao, LIN Dongyi, SUN Weijiang, RONG Jiefeng, HUANG Yan. Impact of Three Food-Grade Defoamers on the Flavor of Oolong Tea Beverage [J]. FOOD SCIENCE, 2026, 47(9): 216-228.
[2]	DING Zhenzhen, LIU Fei, SU Tingting, WANG Xueqing, SHI Xiuru, JIANG Hanfei, WANG Yutao. Comprehensive Quality Evaluation, Key Flavor Characterization, and Geographical Origin Discrimination of Quinces from Major Production Areas in Xinjiang [J]. FOOD SCIENCE, 2026, 47(9): 229-241.
[3]	CHEN Zeyan, YANG Yang, SHEN Xi, LI Shu, HUANG Min, LI Sixuan, CHEN Zhilin, WANG Songtao, ZHOU Jiayu, JIA Junjie. Research Progress on the Application of Intelligent Spectroscopic Techniques in Baijiu Production [J]. FOOD SCIENCE, 2026, 47(9): 360-369.
[4]	HUAN Yufei, LIU Ruitong, JIAO Yingxue, WANG Jiaying, ZHANG Zhisheng, ZHAO Kaixuan. Construction of Skin Collagen Film and Its Application in Food Packaging [J]. FOOD SCIENCE, 2026, 47(9): 380-390.
[5]	WU Yingmei, XU Min, LIU Shuang, CHEN Jiajun, ZHANG Lin, WU Lianlian, LIU Xiaofan, WANG Tianyu, TANG Huali. Structural Analysis of Actinidia chinensis cv. Hongyang Polysaccharides and Their Anti-aging Effect on Caenorhabditis elegans [J]. FOOD SCIENCE, 2026, 47(8): 95-103.
[6]	LIU Junnan, SHEN Xi, CHEN Zeyan, HE Zhuo, WANG Jiali, YANG Yang, ZHONG Xiaozhong, XIAO Chen, LI Shu, WANG Songtao. Investigating Microbial Community Succession and Function in Fermented Grains (Jiupei) of Nongxiangxing Baijiu Using Metagenomics [J]. FOOD SCIENCE, 2026, 47(8): 153-163.
[7]	LUO Huayan, MU Yingchun, SU Wei, ZOU Tianxing, REN Tingting, ZHANG Pulai, WANG Aimin, ZHENG Jie. Correlation Analysis between Microbial Community and Volatile Flavor Compounds in Fermented Grains during the Second Round of Stacking Fermentation of Cave-Brewed Jiangxiangxing Baijiu [J]. FOOD SCIENCE, 2026, 47(8): 164-173.
[8]	FANG Lin, XU Zhengyang, WANG Meng, GUO Wei, ZHAO Zhilei, WU Linxia. Multidimensional Quality Analysis and Identification Model Construction of Three Citrus Varieties [J]. FOOD SCIENCE, 2026, 47(8): 259-269.
[9]	LI Yanlin, LIAO Hui, GAO Liang, WANG Sijie, JIA Hongfeng, DONG Ping, WU Huachang. Flavoromics-Based Characterization of Regional Flavor Profiles and Key Markers in Chinese Glutinous Rice Vinegar [J]. FOOD SCIENCE, 2026, 47(8): 270-280.
[10]	WANG Haoqin, WANG Yuting, E Qianzhu, LIU Yuwei, LI Chang, YU Qiang, XIE Jianhua, CHEN Yi. Effects of Different Chicken Breeds on the Multidimensional Quality Characteristics of Wenshan Diced Chicken and Optimal Breed Selection [J]. FOOD SCIENCE, 2026, 47(8): 281-293.
[11]	ZHANG Yurong, ZHOU Xing, YANG Wensheng, WU Qiong, XIA Yunze, GAO Peina. Kinetic Modeling for Predicting Quality Changes in Brazilian Soybeans during Storage [J]. FOOD SCIENCE, 2026, 47(8): 376-383.
[12]	TANG Subing, YANG Yajiao, YUAN Qi, WANG Mei, SHI Meilin, ZHAO Jinsong, LIU Mingming. Geographical Origin Identification and Markers of Sichuan Nongxiangxing Base Baijiu Based on Fused Data of Gas Chromatography and Near Infrared Spectroscopy [J]. FOOD SCIENCE, 2026, 47(7): 353-361.
[13]	HU Yan, LIU Ziliang, XUE Yanhua, HUANG Xiaojun. Analysis and Prediction of Compositional and Quality Variations of Stewed Polygonatum sibiricum Delar. ex Redoute during Processing [J]. FOOD SCIENCE, 2026, 47(7): 43-53.
[14]	ZHANG Shou’en, HUANG Guiying, LIU Qiaoyu, ZHANG Yuanhong, ZENG Xiaofang, CHEN Weibo, CHEN Bangsheng. Establishment of Sensory Analysis Method for Taste Attributes of Salt-Baked Pigeon [J]. FOOD SCIENCE, 2026, 47(7): 70-81.
[15]	YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia. Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS [J]. FOOD SCIENCE, 2026, 47(7): 119-129.

Extraction and Analysis of Volatile Flavor Compounds in Aquatic Products: A Review

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments