On food and cooking the science and lore of the kitchen ( PDFDrive ) 380

and other nearby molecules, and never escape the fish surface to enter our nose The aromas of cooked fish are discussed on p 208 Flavor Compounds in Raw Fish and Shellfish The basic flavors of fish and shellfish arise from their different combinations of taste and aroma molecules Amino acids: Salts: sweet, savory salty Terrestrial meats + + + Freshwater fish + + + Saltwater fish +++ + +++ Sharks and rays +++ ++ ++ Molluscs +++ +++ + Crustaceans ++++ +++ + Source IMP: savory Source TMA: fishy Bromophenol: sea-air Terrestrial meats – – Freshwater fish – – Saltwater fish +++ + Sharks and rays +++ + Molluscs ++ + Crustaceans + + Ammonia (from Geosmin, borneol: urea) muddy Terrestrial meats – – Freshwater fish – + Saltwater fish – – Sharks and rays +++ – Molluscs – – Crustaceans – – Source Fish Color ... Saltwater fish +++ + Sharks and rays +++ + Molluscs ++ + Crustaceans + + Ammonia (from Geosmin, borneol: urea) muddy Terrestrial meats – – Freshwater fish – + Saltwater fish – – Sharks and rays +++ – Molluscs