Seafood flavour is a complex phenomenon obtained from the interaction of compounds present in fish and shellfish. The prominent flavour bearing compounds in seafood are mainly nitrogenous and non-nitrogenous substances and it varies based on their species, age, sex, diet, season, environment and post-mortem handling. Several processing and storage conditions, like cooking, freezing, smoking, drying and canning, result in the production of desirable and undesirable flavours. The most important flavour substances in shrimp and lobster are bromophenols and geosmin. In order to control the undesirable flavours, the quality of desirable flavours in seafood can be improved by understanding flavour compounds and their interactions, short processing conditions and coating of flavour compounds with encapsulants.
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Desirable flavours, Encapsulants, Processing conditions, Seafood
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