This book investigates the causes and mitigation of off-flavors in farmed aquatic organisms. It compiles research from leading experts to address the complex chemical and biological factors that contribute to undesirable tastes and odors in aquaculture products. The work details the sensory properties of these off-flavors and explores the environmental conditions and biological processes that lead to their development, aiming to provide practical solutions for the industry.

This comprehensive volume is regarded as a key reference for researchers and practitioners in aquaculture and food science. It synthesizes a significant body of knowledge on a critical issue affecting product quality and marketability. The collection of expert contributions provides a detailed examination of the chemical and biological underpinnings of off-flavors, alongside practical management strategies. The work is expected to be valuable for anyone involved in ensuring the sensory quality of farmed aquatic foods.