Summary:
Analysis of volatile compounds in various marine resources and seafood during storage has shown that compounds derived from oxidation of polyunsaturated fatty acids are responsible for the characteristic fish odor. Their origin and formation have been partially elucidated, where membrane bound phospholipids play a key role as precursors. Volatile microbial metabolites as indicators of spoilage can be monitored to determine the quality of fish products. Profiles of volatiles offer possibilities to perform multivariate prediction of quality. However, different handling and processing influences the proliferation of volatiles, depending on the dominating specific spoilage organisms and oxidative processes during storage. As a result, varying levels of volatiles develop in different marine resources and seafood causing different characteristic aromas. Here are some examples to demonstrate the role of key volatile compounds in odor quality changes in chilled cod and haddock, boiled cod, and in washed cod model system. Additionally, the influence of processing on key volatiles and odor development in smoked salmon and salted cod are presented, and key volatiles of seaweed contributing to characteristic marine flavors are highlighted.