On food and cooking the science and lore of the kitchen ( PDFDrive ) 378
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compoundATP(adenosinetriphosphate).
WhenacellextractsenergyfromATP,itis
transformedintoaseriesofsmaller
molecules,oneofwhich,IMP(inosine
monophosphate),hasasavorytastesimilarto
thatofglutamate.However,IMPisatransient
substance.Sothesavorinessoffishincreases
forsometimeafteritsdeathasIMPlevels
rise,thendeclinesagainasIMPdisappears.
FishAroma
FreshandPlant-likeFewofusgetthechance
to enjoy the experience, but very fresh fish
smell surprisingly like crushed plant leaves!
Thefattymaterialsofbothplantsandfishare
highly unsaturated, and both leaves and fish
skinhaveenzymes(lipoxygenases)thatbreak
theselargesmelllessmoleculesdownintothe
same small, aromatic fragments. Nearly all
fish emit fragments (8 carbon atoms long)
that have a heavy green, geranium-leaf,
slightly metallic smell. Freshwater fish also
produce fragments that are typical of freshly
cut grass (6 carbons), and earthy fragments
also found in mushrooms (8 carbons). Some
freshwater and migratory species, especially
the smelts, produce fragments characteristic
ofmelonsandcucumbers(9carbons).
Smell of the Seacoast Ocean fish often have
an additional, characteristic aroma of the
seacoast. This ocean aroma appears to be
providedbycompoundscalledbromophenols,
which are synthesized by algae and some
primitiveanimalsfrombromine,anabundant
element in seawater. Bromophenols are
propelledintotheseacoastairbywaveaction,
where we smell them directly. Fish also
accumulatethem,eitherbyeatingalgaeorby
eating algae eaters, and the fish can thus
remindusoftheseaair.Farmedsaltwaterfish
lack the oceanic aroma unless their artificial
feedissupplementedwithbromophenols.
Muddiness Freshwater fish sometimes carry
