Table 3.
VOCs that common bacteria (e.g., Pseudomonas spp. and Shewanella spp.) produce in fish during aerobic storage and their precursors and attributes.
| Compounds | Pseudomonas | Shewanella | Lactic Acid Bacteria (LAB) | Precursor(s) | Flavor Descriptors | Refs. |
|---|---|---|---|---|---|---|
| Alcohols | ||||||
| 2−Methyl−1−butanol | Y | Y | / | Isoleucine | Malt, wine, onion | [63,64] |
| 3−Methyl−1−butanol | Y | Y | Y | Leucine | Whiskey, malty, burnt | [63,64] |
| Ethanol | Y | Y | Y | Glucose | Alcoholic, ethereal, medical | [63,65] |
| Aldehydes | ||||||
| 2−Methylbutanal | / | / | Y | Isoleucine | Cocoa, coffee, fruit | [63,66] |
| 3−Methylbutanal | / | / | Y | Leucine | Sweet, malty, sour | [63,66] |
| Benzene acetaldehyde | / | / | Y | Phenylalanine | Sweet, honey sweet | [67] |
| Ketones | ||||||
| 3−Hydroxy−2−butanone | / | / | Y | Glucose | Butter, creamy, dairy, milk, fatty | [63,68] |
| 2−Heptanone | Y | Y | / | Fatty acid | Fruity, spicy | [63,69] |
| Esters | ||||||
| Ethyl acetate | NAD | / | Y | Multiple origins | Ethereal, fruit, sweet | [68] |
| Ethyl octanoate | Y | / | NAD | Multiple origins | fruit, fat | [63,70] |
| 3−Methylbutyl acetate | / | / | Y | Multiple origins | Fruit, sweet, banana, ripe | [63,69] |
| Organic acids | ||||||
| Acetic acid | / | Y | Y | Glucose | Pungent sour | [55,63,69] |
| Sulfur compounds | ||||||
| Hydrogen sulfide | / | Y | Y | Cystine, cysteine, methionine | Rotten eggs | [23,69] |
| Methanethiol | Y | Y | / | Methionine, cysteine | Sulfur, gasoline, garlic | [23,49,64] |
| Dimethyl sulfide | Y | Y | / | Methanethiol, methionine, cysteine | Cabbage, sulfur, gasoline | [23,49] |
| Dimethyl disulfide | Y | Y | / | Methionine, cysteine | Onion, cabbage, putrid | [23,63,64] |
| Dimethyl trisulfide | Y | Y | / | Methionine, methanethiol, cysteine | Sulfur, fish, cabbage | [23,69] |
| Nitrogen compounds | ||||||
| Ammonia | NAD | NAD | NAD | Amino acids (e.g., arginine, histidine, tyrosine) |
Ammoniacal | [71] |
| Trimethylamine | / | Y | / | Trimethylamine oxide | Fishy, oily, rancid, sweaty | [49,68,71] |
NAD, no available data; Y, can produce; /, cannot produce. Flavor descriptors according to: Flavornet (http://www.flavornet.org/flavornet.html, accessed on 13 June 2022); The Good Scents Company (http://www.thegoodscentscompany.com/, accessed on 13 June 2022); The kinds of volatile compounds are in a bold.