Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
文献类型： 外文期刊
作者： Li, Yujie 1 ; Wu, Yanyan 1 ; Chen, Shengjun 1 ; Zhao, Yongqiang 1 ; Li, Chunsheng 1 ; Xiang, Huan 1 ; Wang, Di 1 ; Wang, Yueqi 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China
3.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266000, Peoples R China
关键词： Fermented golden pompano; Molecular sensory science; Gas chromatography-olfactometry-mass spectrometry; Aroma dilution analysis; Aroma recombination; Omission experiments; Omission experiments
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 463 卷
页码：
收录情况： SCI
摘要： Fermented golden pompano ( Trachinotus ovatus) ) has a distinctive flavor, but the key flavor compounds and aroma profiles remains unclear. Thus, a molecular sensory science approach was used to investigate flavor and key aromatic compounds. The fermentation process enhanced the overall flavor, as evidenced by sensory evaluation and electronic nose (E-nose) analyses. A total of 48 aroma compounds were identified at different fermentation stages. Among them, 11 key aroma compounds were identified by flavor dilution (FD) factors >= 8 and odor activity values (OAVs) >= 1. Aroma recombination model successfully reproduces the characteristic floral and fruity aromas of fermented golden pompano. Omission experiments identified hexanal, decanal, 1octen-3-ol, limonene, and isovaleric acid as significant contributors to the overall aroma profile. This study elucidates flavor dynamic modulation and key aromatic compounds during golden pompano fermentation, to provide a theoretical reference for the targeting process regulation of the product.
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