Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China; College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China.
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China.
Food Chem. 2025 Jan 15;463(Pt 3):141383. doi: 10.1016/j.foodchem.2024.141383. Epub 2024 Sep 21.
Fermented golden pompano (Trachinotus ovatus) has a distinctive flavor, but the key flavor compounds and aroma profiles remains unclear. Thus, a molecular sensory science approach was used to investigate flavor and key aromatic compounds. The fermentation process enhanced the overall flavor, as evidenced by sensory evaluation and electronic nose (E-nose) analyses. A total of 48 aroma compounds were identified at different fermentation stages. Among them, 11 key aroma compounds were identified by flavor dilution (FD) factors ≥8 and odor activity values (OAVs) ≥ 1. Aroma recombination model successfully reproduces the characteristic floral and fruity aromas of fermented golden pompano. Omission experiments identified hexanal, decanal, 1-octen-3-ol, limonene, and isovaleric acid as significant contributors to the overall aroma profile. This study elucidates flavor dynamic modulation and key aromatic compounds during golden pompano fermentation, to provide a theoretical reference for the targeting process regulation of the product.
发酵金鲳（Trachinotus ovatus）具有独特的风味，但关键的风味化合物和香气特征仍不清楚。因此，采用分子感官科学的方法来研究其风味和关键的芳香化合物。发酵过程增强了整体风味，这一点可以通过感官评价和电子鼻（E-nose）分析得到证明。在不同的发酵阶段共鉴定出 48 种香气化合物。其中，有 11 种关键香气化合物的风味稀释（FD）因子≥8，气味活度值（OAV）≥1。香气重组模型成功再现了发酵金鲳的特征花香和果香。缺失实验确定了己醛、癸醛、1-辛烯-3-醇、柠檬烯和异戊酸是整体香气特征的重要贡献者。本研究阐明了金鲳鱼发酵过程中的风味动态调节和关键芳香化合物，为产品的靶向工艺调控提供了理论参考。
