@article{Chen2025, 
author = {Hongliang Chen and Chaoyue Zhang and Yunhao Chang and Hongliang Liu and Haihong Chen and Bing Xu and Yi Wang and Wei Li and Xinhui Xing},
title = {Formation and control of off-odors in aquatic processing products: a review},
year = {2025},
journal = {Food Science of Animal Products},
volume = {3},
number = {3},
pages = {9240124},
keywords = {aquatic products, off-odors, off-odor formation mechanism, off-odor control},
url = {https://www.sciopen.com/article/10.26599/FSAP.2025.9240124},
doi = {10.26599/FSAP.2025.9240124},
abstract = {Off-odors in aquatic products represent a critical quality concern for the aquatic food industry, severely compromising sensory attributes, consumer preference, and food safety due to potential health hazards. These undesirable odors result from a combination of mechanisms, including biochemical reactions and industrial processing, which collectively determine the final product quality. This comprehensive review methodically investigates four critical dimensions: 1) development mechanisms of off-odors, 2) compounds contributing to off-odors, 3) generation of off-odors, and 4) advanced deodorization methodologies. Special emphasis is placed on elucidating molecular-level interactions between off-odor compounds and proteins, as well as the characteristic biosynthesis patterns of off-odors observed across different tissue types in various aquatic species. Through a comprehensive analysis of the sources of off-odors and mitigation technologies, this review proposes a technical framework for the targeted reduction of off-odors in aquatic products, offering valuable insights for quality optimization in industrial applications.}
}