Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS

文献类型： 外文期刊

第一作者： Nie, Shi

作者： Nie, Shi;Li, Laihao;Wang, Yueqi;Wu, Yanyan;Li, Chunsheng;Chen, Shengjun;Zhao, Yongqiang;Wang, Di;Xiang, Huan;Wei, Ya;Nie, Shi;Li, Laihao;Wang, Yueqi;Wu, Yanyan;Li, Chunsheng;Chen, Shengjun;Zhao, Yongqiang;Wang, Di;Xiang, Huan;Wei, Ya;Nie, Shi;Nie, Shi;Li, Laihao;Wang, Yueqi;Wu, Yanyan;Li, Chunsheng;Chen, Shengjun;Zhao, Yongqiang;Wang, Di;Xiang, Huan;Wei, Ya

作者机构：

关键词： Sea bass fermentation; Gas chromatography-ion mobility mass spectrometry; Gas chromatography-mass spectrometry; Volatile organic compounds

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.318； 五年影响因子：5.846 ）

ISSN： 2212-4292

年卷期： 2022 年 50 卷

页码：

收录情况： SCI

摘要： Volatile organic compounds are important indicators of the characteristic flavor of traditional fermented fish products. In the present study, gas chromatography-ion mobility mass spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) were used to identify and quantify the volatile organic compounds (VOCs) in fermented sea bass. Thirty-six and 104 VOCs were identified by GC-IMS and GC-MS, respectively. Aldehydes were the principal contributors to the formation of the overall flavor of fermented sea bass. The characteristic VOCs in fermented sea bass were identified based on loading plots. GC-IMS and GC-MS, along with variable influence on projection (VIP), identified six and four VOCs as biomarkers, respectively, in fermented sea bass. This investigation demonstrated that GC-IMS could rapidly detect VOCs in a simple manner in fermented sea bass. The results of the present study also provide a theoretical basis for determining flavor formation in fermented sea bass.

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