and reinforce the sweet-savory taste, and the
volatile aroma compounds already present
become more volatile and more noticeable. As
the fish cooks through, its taste becomes
somewhat muted as amino acids and IMP
combine with other molecules, while the
aroma grows yet stronger and more complex
as fatty-acid fragments, oxygen, amino acids,
and other substances react with each other to
produce a host of new volatile molecules. If
the surface temperature exceeds the boiling
point, as it does during grilling and frying, the
Maillard reactions produce typical roasted,
browned aromas (p. 778).
Shellfish have their own distinctive cooked
flavors (pp. 221, 225). Cooked fish fall into
four broad flavor families.
Saltwater white fish are the mildest.
Freshwater white fish have a stronger
aroma thanks to their larger repertoire of
fatty-acid fragments and traces of
earthiness from ponds and tanks.