ArticleFood chemistry: X2025
Metabolomic characterisation and flavour profiles of prawn, scallop, squid, barramundi, Salmon, snapper, and tuna.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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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.
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Who cites it
2 citing papers in PubMed.
- Sex-Specific Differences in Quality and Flavor Traits of Gonads from the Sea Urchin (Foods (Basel, Switzerland) · 2026Article
- Forging Prawn and Salmon Flavours with Non-Animal-Based Ingredients.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study volatile and non-volatile flavour metabolites were systematically measured in prawn, scallop, squid, barramundi, salmon, snapper, and tuna using headspace solid-phase microextraction gas chromatography-mass spectrometry for volatile compounds, liquid chromatography-mass spectrometry for non-volatile taste metabolites, and inductively coupled plasma mass spectrometry for elemental analysis. The data indicated that a core group of flavour compounds were commonly present across seafood species, contributing to fundamental seafood flavour. Orthogonal partial least squares-discriminant analysis identified unique odourants, tastants, and elements that differentiate individual species. These findings provide valuable insights for understanding differences in the flavour between key seafood species and in formulating more realistic plant-based seafood flavours.
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Registered trials
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