Abstract
Although most of fresh raw fishes have very faint odor, their “fishy odor” become stronger during storage through the microbial action and the autoxidation of lipids. On the other hand, an appetizing odor is formed when raw fishes are roasted, boiled or fermented. These uncomfortable fishy and pleasant cooked odor have been analyzed in detail using advanced analytical instruments and some important flavor compounds in very small quantities have been identified. This review deals mainly with analytical methods of flavor compounds of raw and processed fishes and the characteristic flavor compounds of fresh raw fishes, stored raw fishes and processed marine products. Furthermore, this review refers to off-flavors of some kinds of raw fish.
