ReviewFoods (Basel, Switzerland)2022
Advances in the Formation and Control Methods of Undesirable Flavors in Fish.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
28 citing papers in PubMed, 99 citations in OpenAlex.
- Article
- The Valorization Potential of Freshwater Fish, Including Common Carp (Foods (Basel, Switzerland) · 2026Review
- A Time-Resolved PTR-ToF-MS Workflow for Characterizing Opening-Burst Volatile Features in Canned Antarctic Krill Under Equivalent FFoods (Basel, Switzerland) · 2026Article
- Optimization of Non-Enzymatic Ultrasound-Assisted Extraction of Yellowfin Tuna Head Oil and Comparison with Enzyme-Assisted Extraction Oils.Foods (Basel, Switzerland) · 2026Article
- Effect of Hot-Air Drying Temperature on the Physicochemical, Functional, Compositional, and Structural Properties of Catfish (Foods (Basel, Switzerland) · 2026Article
- Nano-Enabled Advances in Tea Tree Essential Oil (Materials (Basel, Switzerland) · 2026Review
- Flavor evolution in refrigerated tilapia processed by cold plasma: Volatile profiles and odor quality driven by excitation gas-generated reactive species.Food chemistry: X · 2026Article
- Effect of Spatial Distribution, Storage, and Cooking Methods on the Volatile Profile of Atlantic Salmon (Foods (Basel, Switzerland) · 2026Article
- Phytohormone-Assisted Bioprocess Engineering for Enhanced Omega Fatty Acid Production in Marine Thraustochytrids Under Cold Stress Conditions.Marine biotechnology (New York, N.Y.) · 2026Article
- Effect of garlic oil and chitosan coating on preservation of Labeo rohita meat fillets in refrigerated conditions.Scientific reports · 2026Article
- Untargeted metabolomics coupled with flavoromics reveal the effect ofFood chemistry: X · 2026Article
- Enzymatic interesterification of freshwater fish oil from grass carp (Food chemistry: X · 2025Article
- Comparative Analysis of Chemical Composition and Food Safety of Commercial Fish Sauces from Four Asian Countries.Foods (Basel, Switzerland) · 2025Article
- Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (Foods (Basel, Switzerland) · 2025Article
- Integrative flavoromics-GC-MS/IMS approach to study the formation mechanism of fishy flavor in skipjack tuna oil induced by oxidation and heat.Food chemistry: X · 2025Article
- A method for improving the quality of grass carp (Food chemistry: X · 2025Article
- Rapeseed and Palm Oils Can Improve the Growth, Muscle Texture, Fatty Acids and Volatiles of Marine Teleost Golden Pompano Fed Low Fish Oil Diets.Foods (Basel, Switzerland) · 2025Article
- Effects of water flow treatment on muscle quality, nutrient composition and volatile compounds in common carp (Food chemistry: X · 2025Article
- Microalgae biotechnology and its role in sustainable and healthy food design.Frontiers in bioengineering and biotechnology · 2025Review
- Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals.Frontiers in nutrition · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
Abstract
Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish. This review extensively summarizes chemical compounds contributing to undesirable flavors and their sources or formation. Specifically, hexanal, heptanal, nonanal, 1-octen-3-ol, 1-penten-3-ol, (E,E)-2,4-heptadienal, (E,E)-2,4-decadienal, trimethylamine, dimethyl sulfide, 2-methyl-butanol, etc., are characteristic compounds causing off-odors. These volatile compounds are mainly generated via enzymatic reactions, lipid autoxidation, environmentally derived reactions, and microbial actions. A brief description of progress in existing deodorization methods for controlling undesirable flavors in fish, e.g., proper fermenting, defatting, appropriate use of food additives, and packaging, is also presented. Lastly, we propose a developmental method regarding the multifunctional natural active substances made available during fish processing or packaging, which hold great potential in controlling undesirable flavors in fish due to their safety and efficiency in deodorization.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.