Flavor and Lipid Chemistry of Seafoods: An Overview

Fereidoon Shahidi, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review

Abstract

The beneficial health effects of seafoods are attributed to their lipid components which are rich in long-chain polyunsaturated fatty acids of the omega-3 family. These lipids are responsible for the development of both desirable and undesirable flavors in marine-based food products. However, non-volatile cnstituents of seafoods, such as free amino acids, nucleotides, sugars and minerals, also contribute to the characteristic taste and flavor of seafoods. An overview of the evaluation of seafood flavors, studies related to their lipid constituents and important recent developments in the field is provided.

Original languageEnglish (US)
Pages (from-to)1-8
Number of pages8
JournalACS Symposium Series
Volume674
DOIs
StatePublished - 1997
Externally publishedYes

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

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