Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages

文献类型： 外文期刊

第一作者： Chen, Qian

作者： Chen, Qian;Wang, Yueqi;Wu, Yanyan;Li, Chunsheng;Li, Laihao;Yang, Xianqing;Chen, Shengjun;Zhao, Yongqiang;Cen, Jianwei;Yang, Shaoling;Wang, Di;Chen, Qian;Wang, Yueqi;Wu, Yanyan;Li, Laihao;Wang, Yueqi;Chen, Shengjun

作者机构：

关键词： Fermented Trachinotus ovatus; Volatile organic compounds; Gas chromatography-ion mobility spectrometry; Electronic nose; Back propagation artificial neural network; Quality control

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2021 年 150 卷

页码：

收录情况： SCI

摘要： Fermented golden pomfret (Trachinotus ovatus) is appreciated by local consumers owing to its distinct flavor. Electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS) technologies were used to analyze the changes in volatile compounds responsible for evolution of the golden pomfret odor profile during fermentation. Forty-five ion peaks were detected using GC-IMS. Although aldehydes represented the major initial volatile compound group, their levels decreased as fermentation proceeded. Between 3 and 15 days, increased levels of esters contributed to a stable volatile organic compounds profile. After 18 days, high levels of indole and pyrazines were detected. Eleven key volatile compounds were screened based on partial least squares discrim-inant analysis (PLS-DA). Back propagation artificial neural network (BP-ANN) predicted the fermentation stage enabling the development of better strategies to regulate golden pomfret fermentation. This study provided a theoretical basis for real-time monitoring and quality control of Chinese fermented golden pomfet.

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