Aroma Formation, Release, and Perception in Aquatic Products Processing: A Review

Area of Science:

• Food Science
• Sensory Science
• Analytical Chemistry

Background:

• Consumer preference for food is heavily influenced by flavor, making aroma a critical quality indicator for aquatic products.
• Existing research on aquatic product aroma formation, release, and perception is limited, hindering product development.
• A comprehensive understanding of the entire aroma perception process, from formation to sensory reception, is needed.

Purpose of the Study:

• To review the key pathways of aroma formation in aquatic products.
• To examine the influence of processing methods on aroma.
• To summarize techniques for identifying volatile compounds and factors affecting aroma release and perception.

Main Methods:

• Literature review of aroma formation pathways (Maillard reaction, lipid oxidation).
• Analysis of volatile compounds using extraction, identification, and quantitative techniques.
• Investigation of factors influencing aroma release (product composition, oral processing).
• Exploration of aroma perception mechanisms, including olfactory receptors (ORs).

Main Results:

• Maillard reaction and lipid oxidation are primary aroma generation pathways in aquatic products.
• Volatile compound analysis reveals odor changes during processing and storage.
• Aquatic product composition and oral processing significantly impact odorant release.
• The relationship between olfactory receptors and aroma compounds requires further investigation.

Conclusions:

• Further research is needed to understand nasal cavity metabolism and its impact on odor perception.
• Elucidating the binding and activation mechanisms of olfactory receptors and odor molecules is crucial.
• Developing accurate aroma prediction models for aquatic products is a future goal.