文献类型： 外文期刊
作者： Lu, Xiaorong 1 ; Zhou, Yuntao 1 ; Zhang, Lang 1 ; Mao, Tao 1 ; Chen, Yun 3 ; Yu, Yali 1 ; He, Li 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Yangtze River Fisheries Res Inst, 8 Wudaoyuan Rd, Wuhan 430223, Hubei Province, Peoples R China
2.Huazhong Agr Univ, Coll Fisheries, Wuhan, Peoples R China
3.Hubei Inst Measurement & Testing Technol, Inst Chem, Wuhan, Peoples R China
关键词： Aquatic products; flavor; odor volatile compounds
期刊名称：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY （ 影响因子：1.3； 五年影响因子：1.8 ）
ISSN： 1049-8850
年卷期： 2025 年 34 卷 5 期
页码：
收录情况： SCI
摘要： Odor volatile compounds (OVCs), which are important in determining the flavor of food products. In this paper, the main OVCs in aquatic products are summarized. In addition, the influence of the factors on the OVCs of aquatic products are discussed. Our review also covers commonly used extraction, analysis, and qualitative methods of key/characteristic OVCs. Overall, this paper provides a valuable reference for the study of flavor substances for quality evaluation and improvement of aquatic products. Our findings emphasize the importance of extracting excellent aquatic germplasm resources, improving production methods, optimizing processing technology, and fostering the development of the aquatic industry.
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