Fish flavor

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Abstract
This article reviews features of flavor in three groups of fishes and summarizes them as follows: (1) fresh saltwater fish are nearly odorless because they contain a small quantity of volatiles; (2) freshwater fish give off pyrrolidine and earthy‐odor compounds, which are responsible for their maturity and surrounding water pollution, and (3) euryhaline fish exhibit a variety of unsaturated carbonyls and alcohols derived from enzymatic and nonenzymatic oxidation of polyunsaturated fatty acids (PAs). These features are discussed, as are the effects of different enzymatic activities on PA oxidation and the effects of pH on mechanisms of formation of the volatiles. The monotonous volatile constitution of saltwater fish is likely caused by an unknown antioxidation system restraining the fish from oxidizing. The variety of constitution of euryhaline fish, especially that of anadromous fish under spawning conditions, could result from the loss of that system. The thermal environments of heated foods are also reviewed. The basic environment of fish, which allows the formation of the flavor compounds, is discussed to confirm the volatiles found in unheated fish.