Characterisation of key aroma-active compounds in oven-cooked salmon and their occurrence in algal and plant oils

With increasing pressure on global fish stocks, there is a growing need for sustainable alternatives, leading to heightened interest in plant-based seafood alternatives. However, these alternatives face significant sensory challenges. On one hand, the flavour profile of fish can be highly complex; on the other, plant-derived notes can be distracting or even unpleasant. Therefore, improved flavour strategies are essential for the development of improved seafood alternatives. The aim of this study was to characterise aroma-active compounds in oven-cooked salmon using gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and sensory analysis, and to investigate their occurrence in algal and plant oils. Both salmon and algal oils contained high levels of aldehydes, notably (Z)- 4-heptenal, (E,Z)- 2,6-nonadienal, and hexanal, with (Z)- 4-heptenal showing the greatest potential for enhancing fishy nuances. Heat-treated plant oils shared some aroma-active compounds with salmon but lacked many others, likely due to differences in lipid composition. Salmon contains docosahexaenoic (DHA), eicosapentaenoic (EPA), oleic, linoleic, and linolenic acids. The findings indicate that combining plant oils (rich in oleic, linoleic, and linolenic acids) with algal oils (rich in DHA and EPA) may support the generation of salmon-like aroma compounds. However, the sensory impact of these compounds in real food matrices remains to be confirmed. This study highlights the complexity of mimicking fish aromas and serves as a basis for further investigation into flavour formation and validation in plant-based seafood systems.