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
作者： Nie, Shi 1 ; Li, Laihao 1 ; Wang, Yueqi 1 ; Wu, Yanyan 1 ; Li, Chunsheng 1 ; Chen, Shengjun 1 ; Zhao, Yongqiang 1 ; Wang, Di 1 ; Xiang, Huan 1 ; Wei, Ya 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.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
4.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
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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