Che Xinyi, Cao Fangjie, Yan Tingmei, Liu Xingyu, Cai Qiming, Liu Shu, Ma Yichao, Ren Dandan, Zhou Hui, Wang Qiukuan, He Yunhai, Zhang Han
College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China.
Foods. 2025 Jun 16;14(12):2107. doi: 10.3390/foods14122107.
To investigate the effects of different processing methods on the characteristic flavor of , this study systematically compared the volatile flavor compositions of four sample groups, namely fresh from Dalian (WD), salted from Dalian (WY), dried from Dalian (WG), and fresh from Shantou (WS), using GC-IMS, combined with relative odor activity value (ROAV) analysis. The results showed that GC-IMS effectively distinguished the volatile profiles of samples subjected to different processing methods, identifying a total of 45 flavor compounds. Aldehydes emerged as the key flavor components, accounting for relative contents of 53.85% (WD), 41.12% (WY), 52.62% (WG), and 45.28% (WS), which were significantly higher than those of other compound classes. The ROAV analysis revealed that 1-octen-3-ol and 1-octen-3-one were the characteristic compounds shared by all four sample groups. Furthermore, distinct processing methods influenced the distribution of saturated aldehydes, esters, and furans, which could serve as key indicators to distinguish between different processing techniques. Multidimensional analysis, including GC-IMS fingerprint visualization and principal component cluster analysis, confirmed significant flavor differences among the samples from different processing methods and origins. This study provides a theoretical basis for the quality control and standardized production of algal-based foods by multidimensionally analyzing flavor evolution in during processing.
为研究不同加工方法对[具体藻类名称未给出]特征风味的影响，本研究采用气相色谱 - 离子迁移谱（GC - IMS）结合相对气味活性值（ROAV）分析，系统比较了四个样品组的挥发性风味成分，这四个样品组分别为大连新鲜[藻类名称]（WD）、大连腌制[藻类名称]（WY）、大连干燥[藻类名称]（WG）和汕头新鲜[藻类名称]（WS）。结果表明，GC - IMS能够有效区分不同加工方法处理的样品的挥发性成分，共鉴定出45种风味化合物。醛类是关键风味成分，在WD中相对含量为53.85%，WY中为41.12%，WG中为52.62%，WS中为45.28%，显著高于其他化合物类别。ROAV分析表明，1 - 辛烯 - 3 - 醇和1 - 辛烯 - 3 - 酮是所有四个样品组共有的特征化合物。此外，不同的加工方法影响了饱和醛、酯类和呋喃类的分布，这些可作为区分不同加工技术的关键指标。包括GC - IMS指纹可视化和主成分聚类分析在内的多维分析证实，不同加工方法和产地的样品之间存在显著的风味差异。本研究通过多维分析藻类在加工过程中的风味演变，为藻类食品的质量控制和标准化生产提供了理论依据。
