Final answer:
Fatty fish are more susceptible to scent and flavor changes when acids like lemon juice or vinegar are added, as they contain higher levels of unsaturated fatty acids that react with acids, reducing fish odor and adding a sour taste.
Step-by-step explanation:
The student's question seems to be inquiring about which type of fish, fatty or lean, is more susceptible to scent change because of the flavor change when cooked and then treated with acidic substances such as lemon juice or vinegar. When cooked fish is treated with acids, the volatile amines (bases) present in the fish are neutralized, forming involatile ammonium salts, which reduce the odor of the fish and add a 'sour' taste. Fatty fish, like cold-water species such as salmon, contain higher levels of unsaturated fatty acids, including omega-3 fatty acids. These compounds can influence the flavor profile and how the fish responds to acidic treatments in cooking, possibly making a more significant change to scent and flavor as compared to lean fish.