Very fresh fish are characterized by mild, delicate flavours and aromas that are contributed by volatile 6-, 8-, and 9-carbon carbonyls and alcohols arising from the action of lipoxygenases on long-chain polyunsaturated fatty acids. In marine fish these green, planty, and melony flavour notes are usually accompanied by various sea-like or iodine-like flavour notes that are provided by bromophenols that are accumulated from the environment via the food chain. The flavour of prime salmon results in part from the co-oxidation of carotenoid pigments and polyunsaturated fatty acids which yield characterizing aroma compounds. Flavour quality deterioration in fish is caused by microbial activity and endogenous enzymic activity which results in the destruction of some compounds and the formation of others. When autoxidation of unsaturated fish lipids progresses to a stage where 2,4,7-decatrienals and other carbonyls occur above threshold values, fishiness or cod liver oil-like flavours become apparent. Chemical alterations of volatile compounds during storage and processing also contribute to various fish flavours.
- Volatile Compound
- Marine Fish
- Masu Salmon
- Pacific Salmon
- Fresh Fish
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, access via your institution.
Tax calculation will be finalised at checkout
Purchases are for personal use onlyLearn about institutional subscriptions
Unable to display preview. Download preview PDF.
Anthoni, U., Larsen, C. and Neilsen, P.H. (1990) Off-flavor from commercial crustaceans from the North Atlantic Zone.Biochem. Systematics Ecol. 18377–80.
Barbier, M. (1981) Marine chemical ecology, inMarine Natural Products Chemical and Biological Perspectives(ed. P.J. Scheuer), Academic Press, New York,4148–56.
Bisling, M. and Schreiber, W. (1990) Auftreten von Halogenphenolen in garadern fur marinaden.Z. Lebensm. Unters. Forsch. 19031–3.
Boyle, J.L., Lindsay, R.C. and Stuiber, D.A. (1992a) Bromophenol distribution in salmon and selected seafoods of fresh-and saltwater origin.J. Food Sci. 57 918–22.
Boyle, J.L., Lindsay, R.C. and Stuiber, D.A. (1992b) Contributions of volatile bromophenols to sea-and iodine-like flavours in fish and seafoods.J. Aquatic Food Prod. Technol. 1 (3/4), 43–63.
Bremner, H.A.M., 011ey, J., Statham, J.A. and Vail, A.M. (1988) Nucleotide catabolism: Influence on the storage life of tropical species of fish from the North West Shelf of Australia.J. Food Sci. 536–11.
Ehira, S. and Uchiyama, H. (1987) Determination of fish freshness using the K value and comments on some other biochemical changes in relation to freshness, inSeafood Quality Determination(eds D.A. Kramer and J. Liston), Elsevier Science Publishers, Amsterdam, pp. 185–207.
Evers, W.J., Heinsohn, H.H., Mayers, B.J. and Sanderson, A. (1976) Furans substituted at the 3-position with sulfur, inPhenolic Sulfur and Nitrogen Compounds in Food Flavors(eds G. Charalambous and I. Katz), ACS Symposium Series 26, American Chemical Society, Washington DC, pp. 184–93.
Fenical, W. (1982) Natural products chemistry in the marine environment.Science 215 (4535), 923–34.
Fletcher, G.C. and Statham, J.A. (1988a) Shelf-life of sterile yellow-eyed mullet(Aldrichetta forsteri)at 4ºC.J. Food Sci.,53, 1030–5.
Fletcher, G.C. and Statham, J.A. (1988b) Deterioration of sterile chill-stored and frozen trumpeter fish(Latridopsis forsteri). J. Food Sci. 531336–9.
German, J.B. and Kinsella, J.E. (1986) Lipoxygenase in trout gill tissue acting on arachidonic, eicosapentaenoic, and docosahexaenoic acids.Biochem. Biophys. Acta 87512–18.
Hebard, C.E., Flick, G.J. and Martin, R.E. (1982) Occurrence and significance of trimethylamine oxide and its derivatives in fish and shellfish, inChemistry and Biochemistry of Marine Food Products(eds R.E. Martin, G.E. Flick, C.E. Hebard and D.R. Ward), AVI Publishing Co., Westport, CT, pp. 149–305.
Herbert, R.A., Ellis, J.R. and Shewan, J.M. (1975) Isolation and identification of the volatile sulphides produced during chill storage of North Sea Cod(Gadus morhua). J. Sci. Food Agric. 261187–94.
Jones, N.R. and Murray, J. (1962) Degradation of adenine-and hypoxanthine-nucleotide in the muscle of chill stored cod(Gaddus callarias). J. Sci. Food Agric. 13475–81.
Jones, N.R., Murray, J., Livingston, E.I. and Murray, C.K. (1964) Rapid estimation of hypoxanthine concentrations as indices of freshness of chill-stored fish.J. Sci. Food Agrie. 15763–8.
Josephson, D.B. and Lindsay, R.C. (1986) Enzymic generation of volatile aroma compounds from fresh fish, inBiogeneration of Aromas(eds T.H. Parliment and R. Croteau), ACS Symposium Series 317, American Chemical Society, Washington, D.C., pp. 201–26.
Josephson, D.B. and Lindsay, R.C. (1987) Retro-aldol degradations of unsaturated aldehydes: Role in the formation ofcis-4-heptenal fromtrans-2,cis-6-nonadienal in fish, oyster, and other flavors.J. Amer. Oil Chem. Soc. 64132–8.
Josephson, D.B., Lindsay, R.C. and Stuiber, D.A. (1983) Identification of compounds characterizing the aroma of fresh whitefish(Coregonus clupeaformis). J. Agric. Food Chem. 31326–30.
Josephson, D.B., Lindsay, R.C. and Stuiber, D.A. (1984a) Variations in the occurrence of enzymically derived volatile aroma compounds in salt-and freshwater fish.J. Agric. Food Chem. 321344–7.
Josephson, D.B., Lindsay, R.C. and Stuiber, D.A. (1984b) Biogenesis of lipid-derived volatile aroma compounds in the emerald shiner(Notropis atherinoides). J. Agric. Food Chem. 321347–51.
Josephson, D.B., Lindsay, R.C. and Stuiber, D.A. (1984e) Identification of volatile aroma compounds from oxidized frozen whitefish.Can. Inst. Food Sci. Technol. 17178–81.
Josephson, D.B., Lindsay, R.C. and Stuiber, D.A. (1987a) Influence of processing on the volatile compounds characterizing the flavor of pickled fish.J. Food Sci. 5210–14.
Josephson, D.B., Lindsay, R.C. and Olafsdottir, G. (1987b) Measurement of volatile aroma constituents as a means for following sensory deterioration of fresh fish and fishery products, inSeafood Quality Determination(eds D.A. Kramer and J. Liston), Elsevier Scientific Publishers, Amsterdam, pp. 27–47.
Josephson, D.B., Lindsay, R.C. and Stuiber, D.A. (1991a) Influence of maturity on the volatile aroma compounds from fresh Pacific and Great Lakes salmon.J. Food Sci. 561576–9.
Josephson, D.B., Lindsay, R.C. and Stuiber, D.A. (1991b) Volatile carotenoid-related oxidation compounds contributing to cooked salmon flavor.Lebensm.-Wiss. u.-Technol. 24,424–32.
Kanner, J. and Kinsella, J. (1983) Lipid deterioration initiated by phagocytic cells in muscle foods:β-Carotene destruction by a myeloperoxidase-hydrogen peroxide-halide system.J. Agric. Food Chem. 31370–6.
Kanner, J., Harel, S. and Hazan, B. (1986) Muscle membranal lipid peroxidation by an iron redox cycle system: Initiation by oxy radicals and site-specific mechanism.J. Agric. Food Chem. 34506–10.
Karahadian, C. and Lindsay, R.C. (1989) Evaluation of compounds characterizing fishy flavors in fish oils.J. Amer. Oil Chem. Soc. 66953–7.
Kassemsarn, B., Perez, B.S., Murray, J. and Jones, N.R. (1963) Nucleotide degradation in the muscle of iced haddock(Gadus aeglefinus)lemon sole(Pleuronectes microcephalus)and plaice(Pleuronectes platessa). J. Food Sci.,28228–33.
Kennish, J.M. and Kramer, D.A. (1987) A review of high-pressure liquid chromatographic methods for measuring nucleotide degradation in fish muscle, inSeafood Quality Determination(eds. D.A. Kramer and J. Liston), Elsevier Science Publishers, Amsterdam, pp. 209–20.
Kitahara, T. (1984) Behavior of carotenoids in the chum salmon Oncorhynchus during anadromous migration.Comp. Biochem. Physiol. 76B97–102.
Kobayashi, A., Kubota, K., Iwamoto, M. and Tamura, H. (1989) Synthesis and sensory characterization of 5,8,11-tetradecatrien-2-one isomers.J. Agric. Food Chem. 37151–4.
Kubota, K. and Kobayashi, A. (1987) Identification of unknown methyl ketones in volatile flavor components of cooked small shrimp.J. Agric. Food Chem. 36121–5.
Kubota, K., Kobayashi, A. and Yamanishi, T. (1982) Basic and neutral compounds in cooked odor from Antarctic krill.Agric. Biol. Chem.46, 2835–8.
Lee, J.S., Willet, C.L., Robinson, S.M. and Sinnhuber, R.O. (1967) Comparative effect chlortetracycline, freezing, and irradiation on microbial populations of ocean perch.Appl. Microbiol. 15368–72.
Lindsay, R.C., Josephson, D.B. and Olafsdottir, G. (1987) Chemical and biochemical indices for assessing the quality of fish packaged in controlled atmosphere, inSeafood Quality Determination(eds D.A. Kramer and J. Liston), Elsevier Science Publishers, Amsterdam, pp. 221–34.
McGill, A.S., Hardy, R., Burt, R.J. and Gunstone, F.D. (1974) Hept-cis-4-enal and its contribution to the off-flavour of cold-stored cod.J. Sci. Food Agric. 251477–81.
McGill, A.S., Hardy, R. and Gunstone, F.D. (1977) Further analysis of the volatile components of frozen cold-stored cod and the influence of these on flavour.J. Sci. Food Agric. 28200–3.
Neidleman, S.L. and Geigert, J. (1985) Halometabolites: biosynthesis and biological activity, inPlant Products and New Technology(eds K.W. Fuller and J.R. Gallon), Clarendon Press, Oxford,26, 861–82.
Ota, T. and Yamada, M. (1974) Lipids of Masu salmon. II. Seasonal variations in the lipids of Masu salmon parr during life in freshwater.Bull. Jap. Soc. Sci. Fish. 40699–706.
Porkorny, J. (1980) Effect of browning reactions on the formation of flavor substances.Nahrung 24115–21.
Regenstein, J.M., Schlosser, M.A., Samson, A. and Fey, M. (1982) Chemical changes of trimethylamine oxide during fresh and frozen storage of fish, inChemistry and Biochemistry of Marine Food Products(eds R.E. Martin, G.J. Flick, C.E. Hebard and D.R. Ward), AVI Publishing Co., Westport, CT, pp. 137–49.
Saito, T., Arai, K. and Matsuyoshi, M. (1959) A new method for estimating the freshness of fish.Bull. Jap. Soc. Sci. Fish. 24749–52.
Shewfelt, R.L., McDonald, R.E. and Hultin, H.O. (1981) Effect of phospholipid hydrolysis on lipid oxidation in flounder muscle microsomes.J. Food Sci. 46 1297–302.
Slabyj, B.M. and Hultin, H.O. (1984) Oxidation of a lipid emulsion by a peroxidizing microsomal fraction from herring muscle.J. Food Sci. 49 1392–96.
Spinelli, J. (1979) Preparation of salmonid diets containing zooplankton and their effect on pen-reared salmon.Proc. World Symp. on Finfish Nutrition and Fishfeed TechnologyHamburg, 20–23 June, 1978,2383–92.
Steeg, E., Swaczyna, H. and Speer, K. (1990) Massenspektrometrische Untersuchung von Fehlaromen in einem Orangennektar and in einem Fisch-Marinierungsbad.Dtsch. Lebensm.-Rundsch. 86 (1), 6–9.
Thomassen, M.S. and Rosjo, C. (1989) Different fats in feed for salmon: Influence on sensory parameters, growth rate, and fatty acids in the muscle and heart.Aquaculture 79129–33.
Whitfield, F.B. (1990) Flavour of prawns and lobsters.Food Rev. Int. 6 (4), 505–25.
Whitfield, F.B., Last, J.H., Shaw, K.J. and Tindale, C.R. (1988) 2,6-Dibromophenol: The cause of an iodoform-like off-flavour in some Australian crustacea.J. Sci. Food Agric. 4629–34.
Whitfield, F.B., Shaw, K.J. and Walker, D.I. (1992) The source of 2,6-dibromophenol, the cause of the iodoform taint in Australian prawns.Water Sci. Technol. 25 (2), 131–9.
Withycombe, D.A. and Mussinan, C.J. (1988) Identification of 2-methyl-3-furanthiol in steam distillates from canned tuna.J. Food Sci. 53 568.
Yamada, K. and Amano, K. (1965) Studies on the biological formation of formaldehyde and dimethylamine in fish and shellfish.Bull. Jap. Soc. Sci. Fish. 3160–4.
Editors and Affiliations
© 1994 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Lindsay, R.C. (1994). Flavour of fish. In: Shahidi, F., Botta, J.R. (eds) Seafoods: Chemistry, Processing Technology and Quality. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2181-5_6
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5913-5
Online ISBN: 978-1-4615-2181-5
eBook Packages: Springer Book Archive