School of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China; Department of Ecology and environment, Yuzhang Normal University, Nanchang 330103, China; Jiangxi Province Key Laboratory of Organic Functional Molecules; Institute of Organic Chemistry, Jiangxi Science & Technology Normal University, Nanchang 330013, China.
School of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China; Jiangxi Province Key Laboratory of Organic Functional Molecules; Institute of Organic Chemistry, Jiangxi Science & Technology Normal University, Nanchang 330013, China.
Food Chem. 2025 Jan 15;463(Pt 2):141264. doi: 10.1016/j.foodchem.2024.141264. Epub 2024 Sep 12.
The four major Chinese carps are highly popular for their distinctive nutritional benefits. However, the differences in flavor among these carps remain unclear. This study investigated the flavor profiles of these carps using headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) combined with ultra-fasted gas chromatography electronic nose (GC E-nose). The four major Chinese carps had high protein content (16.68-18.61 %) and low fat levels (0.42-1.29 %). A total of 45 volatile compounds were identified in these carps. Both the GC E-nose and HS-SPME-GC-MS results consistently showed significant flavor profiles differences among these carps, with Ctenopharyngodon Idella (CI) exhibiting the most pronounced distinctions compared to the other three species. Based on VIP >1 and p < 0.05, 10 key compounds including 2-Nonanone, Cyclodecanol, Eugenol, 1,3-Cyclooctadiene, etc., largely contributed to the distinctive overall flavor profile of four major Chinese carps derived mainly from amino acid and fatty acid metabolism.
四种中国主要鲤鱼因其独特的营养价值而广受欢迎。然而，这些鲤鱼之间的风味差异尚不清楚。本研究采用顶空固相微萃取气相色谱-质谱联用（HS-SPME-GC/MS）结合超快速气相色谱电子鼻（GC E-nose）技术研究了这些鲤鱼的风味特征。四种中国主要鲤鱼的蛋白质含量（16.68-18.61%）较高，脂肪含量较低（0.42-1.29%）。共鉴定出这四种鲤鱼中的 45 种挥发性化合物。GC E-nose 和 HS-SPME-GC/MS 结果均一致表明，这些鲤鱼之间存在明显的风味差异，其中草鱼（CI）与其他三种鱼类的差异最为显著。基于 VIP >1 和 p < 0.05，10 种关键化合物，包括 2-壬酮、环癸醇、丁香酚、1,3-环辛二烯等，主要来自于氨基酸和脂肪酸代谢，对四种中国主要鲤鱼的独特整体风味特征有较大贡献。
