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新鲜鲫具有以草腥味、泥土味等混合的气味 ,其强度以内脏最强 ,皮次之 ,肌肉最弱。采用GC -嗅觉感官试验和GC -MS鉴定分析结果表明 :同鲫特征气味最为相关的成分为己醛 ;其他相关物质有 1-戊烯 - 3 -酮、2 ,3-戊二酮、1-戊烯 - 3-醇、反 - 2 ,顺 - 4-庚二烯醛、1-辛烯 - 3-醇、1,5 -辛二烯 - 3 -醇等C5～C8的羰基化合物和醇类。鲫的鱼皮和鳃的粗酶液中存在着类脂肪氧合酶活性 ,由底物花生四烯酸生成 3种C8挥发性成分。
Fresh crucian carp has the smell of grassy smell, earthy smell and other mixed, the intensity of the visceral strongest, followed by the skin, the weakest muscle. The result of GC - olfactory sensory test and GC - MS analysis showed that the most relevant component of the characteristic odor of Carassius auratus was hexanal; the other related substances were 1 - pentene - 3 - one, 2,3 - C5-C8 carbonyl compounds and alcohols such as penten-3-ol, trans-2, cis-4- heptadienal, 1-octene-3-ol and 1,5-octadiene- . Crude carp fish gill and crude enzyme solution exists lipoxygenase activity, from the substrate arachidonic acid generated three C8 volatile components.