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More than just geosmin and 2-methylisoborneol? Off-flavours associated with recirculating aquaculture systems
Reviews in Aquaculture ( IF 8.8 ) Pub Date : 2024-07-03 , DOI: 10.1111/raq.12949 Pedro Martínez Noguera 1 , Matteo Egiddi 2, 3 , Julia Södergren 4 , Mariana Rodrigues da Silva 3 , Jonathan Beauchamp 2 , Mikael Agerlin Petersen 1 , Andrea Buettner 2, 3 , Niels O. G. Jørgensen 4
Reviews in Aquaculture ( IF 8.8 ) Pub Date : 2024-07-03 , DOI: 10.1111/raq.12949 Pedro Martínez Noguera 1 , Matteo Egiddi 2, 3 , Julia Södergren 4 , Mariana Rodrigues da Silva 3 , Jonathan Beauchamp 2 , Mikael Agerlin Petersen 1 , Andrea Buettner 2, 3 , Niels O. G. Jørgensen 4
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The consumption of seafood is driven by flavour, yet achieving its high quality remains a challenge for many species reared in recirculating aquaculture systems (RAS). A comprehensive knowledge of off-odour sources in aquatic foods is indispensable in ensuring flavour quality standards. At the beginning of the production chain, early post-harvest lipid oxidation products develop into endogenous off-odours and accumulate over time. These malodours add to those already absorbed exogenously, namely from the water and feeds, although the information on the interactions between these sources is currently scarce. Despite geosmin and 2-methylisoborneol receiving significant attention in relation to fish off-flavour, only limited knowledge on the molecular and ecological mechanisms driving their production in aquatic environments has been reported. Moreover, RAS-hosted bacteria have been associated with a wide range of other odour-active compounds, such as pyrazines, terpenoids, and other degradation byproducts that are frequently overlooked when studying flavour taint in fish. The influence of aquaculture feeds on the flavour of fish flesh has been underestimated, too, both as a source of off-odours but also as a novel modulator strategy to achieve desirable aquatic food flavours. Finally, the influence of water treatment processes widely used in RAS operations, such as advance oxidation process, ozone, ultraviolet and hydrogen peroxide disinfections, is greatly underexplored with respect to odour quality. This article reviews the current scientific evidence with supporting data on the chemical diversity of off-odours found in aquaculture fish worldwide and their potential sources and highlights knowledge gaps that should be addressed in future research.
中文翻译：
不仅仅是土臭素和 2-甲基异冰片？与循环水产养殖系统相关的异味
海鲜的消费是由风味驱动的，但对于循环水产养殖系统 (RAS) 中饲养的许多物种来说，实现其高质量仍然是一个挑战。全面了解水产食品异味来源对于确保风味质量标准至关重要。在生产链的起始阶段，早期收获后的脂质氧化产物会发展成内源性异味并随着时间的推移而积累。这些恶臭增加了已经从水和饲料中吸收的外源性恶臭，尽管目前关于这些来源之间相互作用的信息很少。尽管土臭素和 2-甲基异冰片因与鱼类异味有关而受到广泛关注，但关于驱动其在水生环境中产生的分子和生态机制的报道却很有限。此外，RAS 宿主细菌与多种其他气味活性化合物有关，例如吡嗪、萜类化合物和其他在研究鱼类风味污染时经常被忽视的降解副产物。水产养殖饲料对鱼肉风味的影响也被低估了，因为它既是异味的来源，也是实现理想水产食品风味的新型调节剂策略。最后，在 RAS 操作中广泛使用的水处理工艺（例如高级氧化工艺、臭氧、紫外线和过氧化氢消毒）对气味质量的影响还远未得到充分研究。本文回顾了当前的科学证据以及全球水产养殖鱼类中发现的异味化学多样性及其潜在来源的支持数据，并强调了未来研究中应解决的知识差距。
更新日期：2024-07-03
中文翻译：
不仅仅是土臭素和 2-甲基异冰片？与循环水产养殖系统相关的异味
海鲜的消费是由风味驱动的，但对于循环水产养殖系统 (RAS) 中饲养的许多物种来说，实现其高质量仍然是一个挑战。全面了解水产食品异味来源对于确保风味质量标准至关重要。在生产链的起始阶段，早期收获后的脂质氧化产物会发展成内源性异味并随着时间的推移而积累。这些恶臭增加了已经从水和饲料中吸收的外源性恶臭，尽管目前关于这些来源之间相互作用的信息很少。尽管土臭素和 2-甲基异冰片因与鱼类异味有关而受到广泛关注，但关于驱动其在水生环境中产生的分子和生态机制的报道却很有限。此外，RAS 宿主细菌与多种其他气味活性化合物有关，例如吡嗪、萜类化合物和其他在研究鱼类风味污染时经常被忽视的降解副产物。水产养殖饲料对鱼肉风味的影响也被低估了，因为它既是异味的来源，也是实现理想水产食品风味的新型调节剂策略。最后，在 RAS 操作中广泛使用的水处理工艺（例如高级氧化工艺、臭氧、紫外线和过氧化氢消毒）对气味质量的影响还远未得到充分研究。本文回顾了当前的科学证据以及全球水产养殖鱼类中发现的异味化学多样性及其潜在来源的支持数据，并强调了未来研究中应解决的知识差距。
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