| | | Preface | | |
| 1 | | Flavor and Lipid Chemistry of Seafoods: An Overview by Fereidoon Shahidi and Keith R. Cadwallader | | 1 |
| 2 | | Influence of Processing on the Flavor of Seafoods by Leon C. Boyd | | 9 |
| 3 | | Role of Aldehydes in Cooked Fish Flavors by Takayuki Shibamoto and Masahiro Horiuchi | | 20 |
| 4 | | Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas Chromatography-Olfactometry of Headspace Samples by Reda Triqui and Helmut Guth | | 31 |
| 5 | | Aroma Compounds of Fresh and Stored Mackerel (Scomber scombrus) by C. Alasalvar and P. C. Quantick and J. M. Grigor | | 39 |
| 6 | | Gas Chromatography-Mass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality by Hui-Zhen Zhang and Tung-Ching Lee | | 55 |
| 7 | | Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation by B. S. Pan and J. R. Tsai and L. M. Chen | | 64 |
| 8 | | Thermally Generated Flavors from Seal Protein Hydrolysate by Chin-Fa Hwang and Fereidoon Shahidi and A. C. Onodenalore | | 76 |
| 9 | | Character-Impact Aroma Compounds of Crustaceans by H. H. Baek and Keith R. Cadwallader | | 85 |
| 10 | | Flavor Characteristics and Lipid Composition of Atlantic Salmon by Linda J. Farmer and Janice M. McConnell and William D. Graham | | 95 |
| 11 | | Potent Odorants in Boiled Cod as Affected by the Storage of Raw Material by C. Milo and W. Grosch | | 110 |
| 12 | | Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation by H.-J. Weng and Keith R. Cadwallader and H. H. Baek | | 120 |
| 13 | | Aroma-Active Compounds in Salt-Fermented Anchovy by Y. J. Cha and G. H. Lee and Keith R. Cadwallader | | 131 |
| 14 | | Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon by R. G. Ackman and M. P. M. Parazo and S. P. Lall | | 148 |
| 15 | | Effect of Sodium Potassium Phosphate (Carnal 2110) on Acceptability and Color of Hot Smoked White Sturgeon (Acipenser transmontanus) by Frank A. Chapman and Susan L. Lucas and Sean F. OKeefe | | 166 |
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