Fish flavors

Abstract

The characteristic aroma and flavor of very fresh fish and other seafoods are very delicate, and lack the pronounced fishiness found in less fresh products. Endogenous lipoxygenase action on long‐chain polyunsaturated omega‐3 and omega‐6 fatty acids yields volatile 6–, 8–, and 9–carbon alcohols and carbonyls which contribute green, planty, and melony flavor notes soon after harvest. Pronounced fishiness develops when oxidation of long‐chain polyunsaturated omega‐3 fatty acids yields 2,4,7‐decatrienal and related carbonyls. In marine fish and seafoods, the production of trimethylamine from trimethylamine oxide by microorganisms causes an enhancement of fishy flavors which are commonly associated with cooking crabs or fishhouses. Chemical alterations of volatile carbonyls during storage and processing contribute to various fish flavors. Species‐related flavors in fish and shellfish are related to the occurrence of specific compounds, many of which are accumulated from the environment via the food chain.