{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T00:13:57Z","timestamp":1789517637025,"version":"build-2803163510"},"reference-count":86,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,4,30]],"date-time":"2026-04-30T00:00:00Z","timestamp":1777507200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["2023-70007-40204"],"award-info":[{"award-number":["2023-70007-40204"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]},{"award":["2023-70007-40204"],"award-info":[{"award-number":["2023-70007-40204"]}],"id":[{"id":"https:\/\/ror.org\/05qx3fv49","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Atlantic salmon (Salmo salar) is highly perishable during refrigerated storage due to the formation of off-odor volatile compounds that limit shelf life and consumer acceptance. This study investigated the development of off-odor volatiles in Atlantic salmon fillets during refrigerated storage and evaluated how rearing conditions influence storage-induced volatile formation. Salmon reared under warm (20.3 \u00b1 1.95 \u00b0C with continuous light) or cool (13.1 \u00b1 0.85 \u00b0C with a 12 h light\u201312 h dark cycle) conditions were harvested, stored at 4 \u00b1 1 \u00b0C, and analyzed at 0, 3, 7, 9, and 15 days using selected-ion flow-tube mass spectrometry (SIFT-MS). Refrigerated storage was the primary driver of volatile formation, with lipid-derived aldehydes and alcohols forming early, followed by additional oxidation products as deterioration progressed, and finally, terminal oxidation products. These findings demonstrate distinct temporal pathways of off-odor volatile formation during refrigerated storage, linking early-stage oxidation of polar lipids, mid-stage involvement of neutral lipids, and late-stage accumulation of terminal and microbial products. Protein-derived volatiles exhibited compound-specific behavior, with reactive sulfur- and nitrogen-containing compounds increasing early or mid-storage and microbial metabolites accumulating steadily over time. Environmentally derived off-odor compounds, including geosmin and 2-methylisoborneol, were progressively released during storage as lipid structures degraded. Warm-reared salmon consistently exhibited higher concentrations of lipid- and protein-derived volatiles, indicating greater oxidative and proteolytic susceptibility. Rearing conditions modulate the extent but not the progression of these spoilage mechanisms. This mechanistic understanding provides a basis for targeted strategies to control off-odor volatile compound development and improve refrigerated shelf life and sensory quality of Atlantic salmon.<\/jats:p>","DOI":"10.3390\/foods15091558","type":"journal-article","created":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T06:50:01Z","timestamp":1777618201000},"page":"1558","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Lipid-, Protein-, and Environmental Contamination Derived Off-Odor Volatile Compound Formation in Refrigerated Atlantic Salmon (Salmo salar) Fillets and the Role of Rearing Conditions"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-3651-7511","authenticated-orcid":false,"given":"Manpreet","family":"Kaur","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3739-7729","authenticated-orcid":false,"given":"Md Zakir","family":"Hossain","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kevin J.","family":"Fisher","sequence":"additional","affiliation":[{"name":"School of Environment and Natural Resources, The Ohio State University, Columbus, OH 43210, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9194-0596","authenticated-orcid":false,"given":"Sheryl","family":"Barringer","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"400","DOI":"10.1021\/acsfoodscitech.1c00259","article-title":"Mass spectrometric quantification of volatile compounds released by fresh Atlantic salmon stored at 4 \u00b0C under modified atmosphere packaging and vacuum packaging for up to 16 days","volume":"2","author":"Cropotova","year":"2022","journal-title":"ACS Food Sci. 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