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

文献类型： 外文期刊

第一作者： Wang, Yueqi

作者： Wang, Yueqi;Wu, Yanyan;Shen, Yingying;Li, Chunsheng;Zhao, Yongqiang;Qi, Bo;Li, Laihao;Wang, Yueqi;Wu, Yanyan;Shen, Yingying;Li, Chunsheng;Zhao, Yongqiang;Qi, Bo;Li, Laihao;Wang, Yueqi;Wu, Yanyan;Li, Chunsheng;Zhao, Yongqiang;Qi, Bo;Li, Laihao;Wang, Yueqi;Wu, Yanyan;Li, Chunsheng;Zhao, Yongqiang;Qi, Bo;Li, Laihao;Chen, Yufeng

作者机构：

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

期刊名称：FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY （ 影响因子：6.064； 五年影响因子：6.303 ）

ISSN： 2296-4185

年卷期： 2021 年 9 卷

页码：

收录情况： SCI

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.

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