Characterization of key off-odor compounds in grass carp cube formed during room temperature storage by molecular sensory science approach.

Flavor is a significant factor in determining the popularity of freshwater fish. However, freshwater fish can easily spoil during storage, producing an unpleasant odor. Little research has determined the changes in key off-odor compounds (OOCs) in freshwater fish during storage. In this study, quantitation and odor activity value (OAV) calculations revealed that 19 odorants were important volatile odor compounds in fresh, spoilage, and serious spoilage GCC. Recombination and omission experiments verified that (E)-2-hexenal, acetoin, ,-dimethyl-benzenamine, trimethylamine (TMA), and ammonia were the key OOCs in spoilage GCC. Additional key OOCs in serious spoilage GCC were cyclohexane isothiocyanato, butylated hydroxytoluene, putrescine, cadaverine and histamine compared to those of spoilage GCC. Correlation analysis showed that 12 amino acids and 10 fatty acids played important roles in the formation of key OOCs. This study provides a theoretical basis for a comprehensive understanding of the formation of key OOCs in GCC during room temperature storage.