The characteristic aroma and flavor of very fresh fish and other seafoods are characterized by their specific taste, flavor and sometimes by texture, which in general are referred to as 'sensory attributes'. Sensory attributes of the processed fish and fishery products are important criteria for consumers preference.
The specific taste of each food relies on extractive components which are defined as water-soluble, low molecular weight components, and classified into nitrogenous compounds (free and combined amino acids, nucleotides and related compounds, organic bases etc.) and non-nitrogenous compounds (sugars and organic acids) with the exception of vitamins, pigments and minerals.
The early studies on the flavor chemistry of fish were on the identification of flavor components of a particular species of fish. Some investigations had been done on the quantification of flavor components.
The umami taste of the Chinese mitten crab’s meat is significantly contributed by glutamate, IMP (inosine 5’-monophosphate) and AMP (adenosine 5’-monophosphate).
AMP imparts umami taste to the muscle of squid. It was reported trimethylamine oxide (TMAO) and trimethylamine (TMA) as taste-active components in squids. These TMAO and TMA contribute to sweetness and an agreeable characteristic squid flavor, respectively.
The flavor of prime salmon results in part from the co-oxidation of carotenoid pigments and polyunsaturated fatty acids which yield characterizing aroma compounds.
It was reported the contribution of sodium and chloride ions to the taste of snow crab. In addition to these, some inorganic ions such as potassium and sodium could contribute salty taste to Chinese mitten crab meat flavor.
During processing, thermal degradation, lipid oxidation and Maillard reaction may play important roles in generating complicated volatile compounds contributing to the processed shellfish flavor.
Flavor 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.
Flavor of seafood
