A good nose in service of science: when fish smells ‘fishy’

A researcher in Germany is studying why fish sometimes smells ‘fishy’ and why customers often smell other aromas when they buy fish. Mohamed Mahmoud, doctoral candidate at the Department of Chemistry and Pharmacy at FAU, identified various off-flavours of fish raised in aquaculture as part of his doctoral thesis. His goal is to discover how to reduce unpleasant musty notes in the taste of fish. (Mehr in: Pressemitteilungen – idw – Informationsdienst Wissenschaft)