ABSTRACT
Fish or fishery products are consumed all around the world due not only to their nutritional advantages to health but also to their distinguishable and delicate flavors. The health and nutritional importance of fishery products originated in a study on the Eskimos which showed that despite their fat-rich consumption based on seafood they had lower rates of coronary heart disease and less risk of cancer. Fish quality can be interpreted as combining the properties of freshness, integrity, and wholesomeness. Fishery products possess complicated flavor structures consisting of correspondingly significant aroma, taste-, and aroma-active compounds. Aroma is one of the vital factors determining fish and fishery product quality. Fresh fish aroma generally has sweet, mild, green, plant-, and fishy-like odor notes. Fish species may be divided into three categories concerning their habitat, such as fresh saltwater or marine fish, freshwater fish, and euryhaline fish. Fresh saltwater fish are roughly without odor because they contain a low concentration of volatile compounds.
