Feng Hua, Timira Vaileth, Zhao Jinlong, Lin Hong, Wang Hao, Li Zhenxing
College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China.
Foods. 2022 Aug 29;11(17):2614. doi: 10.3390/foods11172614.
The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (). The volatile compounds in different production steps were characterized by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 85 compounds were identified, and 25 compounds that may be considered as potential key compounds were screened by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Results indicated that aldehydes were the major volatile compounds throughout the processing. The characteristic volatile compound in fresh samples was hexanol, and curing was an effective method to remove the fishy flavor. The concentration of volatile compounds was significantly higher in dried, smoked, and heated samples than in fresh and salted samples. Aldehydes accumulated because of the drying process, especially heptanal and hexanal. Smoke flavoring was an important stage in imparting smoked flavor, where phenols, furans and ketones were enriched, and heating leads to the breakdown of aldehydes and alcohols. This study will provide a theoretical basis for improving the quality of smoke-flavored sea bass products in the future.
本研究旨在确定在生产烟熏味鲈鱼时，挥发性化合物在各个加工步骤中是如何变化的。通过顶空固相微萃取-气相色谱-质谱联用仪（HS-SPME-GC-MS）和顶空气相色谱-离子迁移谱仪（HS-GC-IMS）对不同生产步骤中的挥发性化合物进行表征。共鉴定出85种化合物，并通过主成分分析（PCA）和偏最小二乘判别分析（PLS-DA）筛选出25种可能被视为潜在关键化合物的化合物。结果表明，醛类是整个加工过程中的主要挥发性化合物。新鲜样品中的特征挥发性化合物是己醇，腌制是去除鱼腥味的有效方法。干燥、烟熏和加热样品中挥发性化合物的浓度显著高于新鲜和腌制样品。由于干燥过程，醛类物质积累，尤其是庚醛和己醛。烟熏调味是赋予烟熏风味的重要阶段，在此阶段酚类、呋喃类和酮类物质富集，加热导致醛类和醇类分解。本研究将为未来提高烟熏味鲈鱼产品质量提供理论依据。
