Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms

Odor is important in production, consumption, and science research of aquatic products. With the change in freshness in the storage and processing, the unique odor of aquatic products fade, fishy, foul odor, and other characteristic odor increased gradually, and the quality deteriorated. It greatly affected the development and utilization of aquatic products. At present, there are few summaries and explanations related to odor deterioration in aquatic products, which influence the progress of research on odor of aquatic products and understanding of odor deterioration. This study reviewed the characteristic odor compounds, various volatile compounds analysis techniques, and odor deterioration mechanisms of aquatic products. Through qualitative and quantitative analysis of volatile compounds, odor analysis technology creates the aroma fingerprint and flavor profile, reveals the source of sample aroma, and analyzes odor changes. It mainly focused on the effects of lipids, proteins, and microorganisms on the odor quality, to provide theoretical basis for the regulation of odor quality of aquatic products.