Odor Volatile Compounds in Aquatic Products: Research Advances

被引：0
作者：
Lu, Xiaorong [1 ,2 ]
Zhou, Yuntao [1 ]
Zhang, Lang [1 ]
Mao, Tao [1 ]
Chen, Yun [3 ]
Yu, Yali [1 ]
He, Li [1 ]
机构：
[1] Chinese Acad Fishery Sci, Yangtze River Fisheries Res Inst, 8 Wudaoyuan Rd, Wuhan 430223, Hubei Province, Peoples R China
[2] Huazhong Agr Univ, Coll Fisheries, Wuhan, Peoples R China
[3] Hubei Inst Measurement & Testing Technol, Inst Chem, Wuhan, Peoples R China
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2025年
关键词：
Aquatic products; flavor; odor volatile compounds; SOLID-PHASE MICROEXTRACTION; CHROMATOGRAPHY-MASS SPECTROMETRY; TROUT ONCORHYNCHUS-MYKISS; BREAM SPARUS-AURATA; KEY AROMA COMPOUNDS; SARDINE SARDINA-PILCHARDUS; ACTIVE COMPOUNDS; FLAVOR COMPOUNDS; PROCESSED PRAWNS; TAIL MEAT;
D O I：
10.1080/10498850.2025.2523748
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Odor volatile compounds (OVCs), which are important in determining the flavor of food products. In this paper, the main OVCs in aquatic products are summarized. In addition, the influence of the factors on the OVCs of aquatic products are discussed. Our review also covers commonly used extraction, analysis, and qualitative methods of key/characteristic OVCs. Overall, this paper provides a valuable reference for the study of flavor substances for quality evaluation and improvement of aquatic products. Our findings emphasize the importance of extracting excellent aquatic germplasm resources, improving production methods, optimizing processing technology, and fostering the development of the aquatic industry.
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页数：26
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