ReviewFoods (Basel, Switzerland)2025
Aroma Formation, Release, and Perception in Aquatic Products Processing: A Review.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The trial behind it
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Who cites it
5 citing papers in PubMed.
- Competitive Binding of Gingerol Homologs to Fish Myofibrillar Protein Reduces the Retention of Aldehydic Off-Odor Compounds.Foods (Basel, Switzerland) · 2026Article
- Characterization of Species- and Sex-Dependent Volatile and Non-Volatile Flavor Profiles in Three Commercially Important Mussel Species.Foods (Basel, Switzerland) · 2026Article
- Sex-Specific Differences in Quality and Flavor Traits of Gonads from the Sea Urchin (Foods (Basel, Switzerland) · 2026Article
- Flavor improvement of enzymatic oyster juice by sequential heating through the accumulation of free amino acids and volatile flavor compounds.Frontiers in nutrition · 2026Article
- Exploration of Key Flavor Compounds in Five Grilled Salmonid Species by Integrating Volatile Profiling and Sensory Evaluation.Metabolites · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Flavor, as one of the primary factors that attracts consumers, has always been a crucial indicator for evaluating the quality of food. From processing to final consumption, the conditions that affect consumers' perception of the aroma of aquatic products can be divided into three stages: aroma formation, release, and signal transmission. Currently, there are few reviews on the formation, release, and perception of aroma in aquatic products, which has affected the product development of aquatic products. This review summarizes aroma formation pathways, the effects of processing methods, characteristic volatile compounds, various identification techniques, aroma-release influencing factors, and the aroma perception mechanisms of aquatic products. The Maillard reaction and lipid oxidation are the main pathways for the formation of aromas in aquatic products. The extraction, identification, and quantitative analysis of volatile compounds reveal the odor changes in aquatic products. The composition of aquatic products and oral processing mainly influence the release of odorants. The characteristic odorants perceived from the nasal cavity should be given more attention. Moreover, the relationship between various olfactory receptors (ORs) and the composition of multiple aromatic compounds remains to be understood. It is necessary to clarify the relationship between nasal cavity metabolism and odor perception, reveal the binding and activation mode of ORs and odor molecules, and establish an accurate aroma prediction model.
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Registered trials
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