Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages

Frontiers in Bioengineering and Biotechnology

Yanyan Wu²  Chunsheng Li²  Yongqiang Zhao²  Laihao Li²  Yueqi Wang²  Bo Qi²  Yufeng Chen³  Yingying Shen⁴ 

[1] Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China;College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China;Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, National R and D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China;

关键词: fermented Mandarin fish;    volatile organic compound;    gas chromatography-mass spectrometry;    electronic nose;    metabolic footprint;    quality control;   

DOI  :  10.3389/fbioe.2021.805364

来源: DOAJ

【 摘 要 】

Chinese fermented mandarin fish (Siniperca chuatsi) have unique aroma characteristics that are appreciated by local consumers. In this study, electronic nose (E-nose) and gas chromatography–ion mobility spectrometry analyses were combined to establish a volatile fingerprint of fermented mandarin fish during fermentation. Clear separation of the data allowed mandarin fish samples at different fermentation stages to be distinguishing using E-nose analysis. Forty-three volatile organic compounds were identified during fermentation. Additionally, partial least squares discrimination analysis was performed to screen for different VOC metabolites in the fermented mandarin fish; the levels of six VOCs changed significantly during fermentation (variable importance in projection >1; p < 0.05). Three VOCs, i.e., hexanal-D, nonanal, and limonene were identified as potential biomarkers for fermentation. This study provided a theoretical basis for flavor real-time monitoring and quality control of traditional mandarin fish fermentation.

【 授权许可】

Unknown