Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings

The ever-growing consumer demand for natural food ingredients has stimulated the flavour industries to look for sources of natural flavourings. Seafood is rich in precursors of umami peptides, amino acids, and flavour 5′-nucleotides, which can serve as worthy ingredients for the production of natural flavourings. This review provides an overview of conventional and innovative techniques used for the production of natural seafood flavourings. It was also an insight into the formation mechanisms of flavour compounds underlying the sensory characteristics of seafood flavourings. Also, an overview of food applications of natural seafood flavourings was discussed. The research outcomes showed that microbial, enzymatic, and thermal processes and their combination are major conventional processes for the bio-generation of natural seafood flavourings. Ultrasound, microwave, pressurised carbon dioxide, hot-compressed water and, subcritical water processes are key innovative techniques used for the production of natural seafood flavourings. The key compounds underlying the sensory quality of seafood flavouring are synthesised from nucleotides, amino acids, fatty acids metabolisms as well as Maillard reaction. Seafood flavourings are used to improve the sensory characteristics of various food preparations.