COMPOUNDS AND BIOCHEMICAL PATHWAYS INVOLV ED IN DEVELOPMENT AND ALTERATION OF FISH SMELL AND FLAVOR

This report concerns the primary compounds and biochemical pathways in volved in the development and alteration of fish smell and flavour. Th ese processes are followed from their substrates to the final products and the involved enzymes, bacterial or endogenous, are listed, with a ttention to their specific role. Flavour is a very important parameter to evaluate fish products quality, as they easily alterate during sto rage. So, the knowledge of compounds involved in the development of sp ecific smell and taste may be useful to certify the quality of fish pr oducts, and to improve processing and storage techniques.