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
作者： Wang, Yueqi 1 ; Wu, Yanyan 1 ; Shen, Yingying 1 ; Li, Chunsheng 1 ; Zhao, Yongqiang 1 ; Qi, Bo 1 ; Li, Laihao 1 ; Chen, Yufeng 5 ;
作者机构： 1.Minist Agr & Rural Affairs, Key Lab Aquat Prod Proc, Beijing, Peoples R China
2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Guangzhou, Peoples R China
3.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang, Peoples R China
4.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian, Peoples R China
5.Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou, Peoples R China
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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