The volatile compounds collected on a porous polymer Tenax TA from wild and cultured ayu fish were evaluated by GC-sniffing and identified by GC-MS. GC-pattern and odor quality of wild ayu were similar to that of cultured ayu. The main compounds responsible for a cucumberlike and/or watermelon-like aroma were identified as (E,Z)-2,6-nonadienal, (E)-2-nonenal, and 3,6-nonadien-1-ol; (E,Z)-2,6-nonadienal play a significant role in the characteristic aroma of ayu. However, by the same analytical experiment, it was shown that carbon-9 carbonyls and alcohol were not detectable in river algae eaten by wild ayu and in artificial diets for ayu culture.Ayu Plecoglossus altivelis has been favored by consumers for a long time in Japan because of the characteristic cucumber-like and/or watermelon-like aroma, good taste, and elegant appearance. Thus, this fish is also called "sweet smell"

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