Golden pompano (Trachinotus ovatus) is a warm-water marine fish species of significant economic and nutritional importance, widely cultivated in tropical and temperate regions, particularly in China. This comprehensive review nutritional composition, flavor profiles, and functional properties of golden pompano. Golden pompano muscle contains approximately 70 % moisture, 21 % crude protein, and 7.75 % crude fat. The protein is rich in essential amino acids, indicating superior protein quality. The lipid profile is rich in unsaturated fatty acids, including notable levels of EPA and DHA (combined 5.81 %). Flavor analysis reveals that both volatile and non-volatile compounds contribute to its sensory appeal. Key volatile aldehydes (e.g., hexanal, nonanal) and alcohols (e.g., 1-octen-3-ol) impart fresh, fatty, and fruity notes. Non-volatile taste compounds include free amino acids (e.g., glycine, alanine, glutamic acid) and nucleotides, with IMP being the dominant flavor nucleotide. The equivalent umami concentration (EUC) of fresh golden pompano is 7.92 g MSG/100 g, indicating a strong umami intensity. Processing methods such as drying, fermentation, and curing alter the flavor profile, enhancing certain desirable notes while introducing new aromatic compounds. Golden pompano by-products (skin, bones, viscera) are valuable sources of collagen, bioactive peptides, fish oil, polysaccharides, and organic calcium. These components exhibit antioxidant, antihypertensive, immunomodulatory, and antibacterial activities, with applications in functional foods, pharmaceuticals, and cosmetics. In conclusion, golden pompano is a nutritionally rich and flavorful fish with considerable commercial and functional potential.
Keywords: Flavor profiles; Functional properties; Golden pompano; Nutritional composition.
Copyright © 2026. Published by Elsevier Inc.