Khomenko Iuliia, Ting Valentina, Brambilla Fabio, Perbellini Mirco, Cappellin Luca, Biasioli Franco
Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all'Adige, TN, Italy.
Independent Researcher, 38098 San Michele all'Adige, TN, Italy.
Molecules. 2025 Jan 18;30(2):402. doi: 10.3390/molecules30020402.
This study explores the impact of geographical origin, harvest time, and cooking on the volatile organic compound (VOC) profiles of wild and reared seabream from the Adriatic and Tyrrhenian Seas. A Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) allowed for VOC profiling with high sensitivity and high throughput. A total of 227 mass peaks were identified. Principal component analysis (PCA) showed a clear separation between cooked and raw samples, with cooking causing a significant increase in 64% of VOCs, especially hydrogen sulphide, methanethiol, and butanal. A two-way ANOVA revealed significant effects of origin, time, and their interaction on VOC concentration, with 102 mass peaks varying significantly based on all three factors. Seasonal effects were also notable, particularly in reared fish from the Adriatic Sea, where compounds like monoterpenes and aromatics were higher during non-breeding months, likely due to environmental factors unique to that area. Differences between wild and reared fish were influenced by lipid content and seasonal changes, impacting the VOC profile of seabream. These findings provide valuable insights into how cooking, geographical origin, and seasonality interact to define the flavour profile of seabream, with potential applications in improving quality control and product differentiation in seafood production.
本研究探讨了地理来源、收获时间和烹饪对亚得里亚海和第勒尼安海野生及养殖海鲷挥发性有机化合物（VOC）谱的影响。质子转移反应飞行时间质谱（PTR-ToF-MS）实现了高灵敏度和高通量的VOC谱分析。共鉴定出227个质谱峰。主成分分析（PCA）表明，熟制样品和生样品之间有明显区分，烹饪使64%的VOC显著增加，尤其是硫化氢、甲硫醇和丁醛。双向方差分析显示，来源、时间及其相互作用对VOC浓度有显著影响，102个质谱峰在所有三个因素上均有显著差异。季节效应也很显著，特别是在亚得里亚海养殖的鱼类中，单萜和芳烃等化合物在非繁殖月份含量较高，这可能是由于该地区独特的环境因素。野生鱼和养殖鱼之间的差异受脂质含量和季节变化影响，进而影响海鲷的VOC谱。这些发现为烹饪、地理来源和季节性如何相互作用以定义海鲷风味谱提供了有价值的见解，在改善海产品生产中的质量控制和产品差异化方面具有潜在应用价值。
