The flavour of aquatic animal products is distinct from terrestrial foods, facilitating a competitive marketing advantage. However, the flavour of aquatic animals can also be highly variable. Importantly, differences are reported in the flavour of animals from aquaculture and wild-capture systems. These differences can erode consumer acceptance of aquaculture products and reduce financial returns to producers. Mild ‘fish-like’, ‘marine’, ‘crustacean-like’, ‘seafood’ and ‘sweet’ odours are desirable. However, overt ‘fish-like’, ‘fatty’ and ‘earthy’ odours are quality deficits and cause products to become unpalatable. Odorous volatile compounds are responsible for eliciting these characteristic odours. In this literature review, the odorous volatile compounds of 96 aquatic animal samples are reported, revealing 291 different compounds. Generalist compounds that are integral to the odour of aquatic animals are presented in addition to 86 compounds that elicit key characteristic odours. The influence of these compounds on aquatic animal flavour is explored and the specific factors likely to affect their manipulation in aquaculture products are discussed. The culture environment and diet are critical factors affecting volatile profiles of aquatic animals and are the variables that can be controlled by aquaculture producers. The information presented in this review can underpin the development of innovative aquaculture strategies that prevent environmental exposure of aquatic animals to unpalatable volatile compounds and facilitate the development of aquaculture diets that optimise the volatile profile of edible tissues.

中文翻译：

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对影响水生动物风味特征的气味挥发性化合物的系统评价

水产动物产品的风味与陆生食品不同，有利于市场竞争优势。然而，水生动物的味道也可以是高度可变的。重要的是，据报道，水产养殖和野生捕捞系统的动物风味存在差异。这些差异会削弱消费者对水产养殖产品的接受度，并降低生产者的经济回报。温和的“鱼味”、“海洋”、“甲壳类”、“海鲜”和“甜味”气味是可取的。然而，明显的“鱼腥味”、“脂肪味”和“泥土味”是质量缺陷，会导致产品变得难吃。有气味的挥发性化合物是引起这些特征气味的原因。在这篇文献综述中，报告了 96 个水生动物样品的有气味的挥发性化合物，揭示了 291 种不同的化合物。除了 86 种引起关键特征气味的化合物外，还介绍了水生动物气味中不可或缺的通用化合物。探讨了这些化合物对水产动物风味的影响，并讨论了可能影响其在水产养殖产品中的操作的具体因素。养殖环境和饮食是影响水生动物挥发性特征的关键因素，也是水产养殖生产者可以控制的变量。本综述中提供的信息可以支持创新水产养殖战略的发展，以防止水生动物在环境中暴露于难吃的挥发性化合物，并促进水产养殖日粮的开发，以优化可食用组织的挥发性特征。