ABSTRACTVolatile aroma compounds from freshly harvested prime and spawning‐condition salmon (Oncorhynchus sp.) from the Pacific Ocean (chi‐nook, sockeye, chum, coho and pink) and the Great Lakes (chinook, coho and pink) were quantitatively measured. Both prime and spawning‐condition salmon had 1‐octen‐3‐one, 1,5‐octadien‐3‐one, 1‐octen‐3‐ol, 1,5‐octadien‐3‐ol, 2‐octen‐1‐ol, and 2,5‐octadien‐1‐ol which contributed distinct and characteristic plant‐like aromas to the fish. More pronounced aromas of spawning‐conditions almon were attributed to greater concentrations of the 8‐carbon compounds in combination with occurrence of (E)‐2‐nonenal, (E)‐2,(Z)‐6‐nonadienal, 6‐nonen‐1‐ol, and 3,6‐nonadien‐1‐ol which added sweet, cucumber‐ or melon‐like aroma notes. The 9‐carbon compounds may have resulted from biochemical regulation of physiologically active lipid‐derived su
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