SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Sichuan Tourism University, no.459, Hongling Road, Longquanyi District, Chengdu 610100, Sichuan Province, China.
Food Chem. 2024 Jun 15;443:138534. doi: 10.1016/j.foodchem.2024.138534. Epub 2024 Jan 26.
This study employed gas chromatography-mass spectrometry with olfactory (GC-MS-O) and multi-omics methods to investigate the changes in volatile flavor compounds during the freezing process of Pacific chub mackerel (Scomber japonicus) from Japan and China, and Spanish mackerel (Scomberomorus niphonius). A total of 18 volatile flavor compounds were identified, and significant differences in volatile flavor components were observed among samples frozen for 1 week, 1 year, and 2 years. The results of the Partial least squares regression (PLSR) indicated that the fishy odor was correlated with independent variables such as fatty acids (FA 22:4, FA 28:6, FA 24:4), differentially expressed genes (Gene.2425 (NDUFA5), Gene.38 (GPX1), and Gene.2844 (DAD1)). Classification and regression tree (CART) analysis revealed that the peak area values of fatty acids (FA 22:5, FA 20:4) and fatty acid esters of hydroxy fatty acids (FAHFA 18:0/22:3) were the main differentiating factors for fishy odor perception.
本研究采用气相色谱-质谱联用嗅觉分析（GC-MS-O）和多组学方法，研究了来自日本和中国的太平洋鲱（Scomber japonicus）以及西班牙鲭（Scomberomorus niphonius）在冷冻过程中挥发性风味化合物的变化。共鉴定出 18 种挥发性风味化合物，冷冻 1 周、1 年和 2 年的样品中挥发性风味成分存在显著差异。偏最小二乘回归（PLSR）的结果表明，鱼腥味与脂肪酸（FA 22:4、FA 28:6、FA 24:4）、差异表达基因（Gene.2425（NDUFA5）、Gene.38（GPX1）和 Gene.2844（DAD1））等独立变量相关。分类回归树（CART）分析表明，脂肪酸（FA 22:5、FA 20:4）和羟基脂肪酸的脂肪酸酯（FAHFA 18:0/22:3）的峰面积值是感知鱼腥味的主要区别因素。
