Zhou Mingzhu, Lu Yiting, Yu Jinyu, Wang Chao, Yu Wei, Shi Liu, Wu Wenjin, Wang Lan, Qiao Yu
Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
Food Chem X. 2025 Aug 7;30:102872. doi: 10.1016/j.fochx.2025.102872. eCollection 2025 Aug.
Gas chromatography-electronic nose (GC-E-Nose), gc-ion mobility spectrometry (GC-IMS), and gc-olfactory-mass spectrometry (GC-O-MS) techniques, along with odor recombination and omission experiments, were employed to characterize the off-flavors in commercially available ready-to-heat roasted catfish after reheating. A total of 19 (DR), 11 (HR), and 21 (YR) characteristic compounds were identified across the three samples. The 19 characteristic compounds from the DR group were reconstituted to develop recombination and omission models. The resulting model demonstrated the highest similarity (84.98 %) to the original sample while retaining some odor information from the other two sample groups. The 12 key off-flavor substances were identified through the omission model and were subsequently subjected to multivariate recombined. The contribution of these off-flavors was further validated via omission testing. The results indicated that the primary off-flavors in reheated ready-to-heat roasted catfish were attributed to hexanal, heptanal, (E)-2-hexenal, octanal, 3-methyl-1-butanol, 1-octen-3-ol, and (E,E)-2,4-heptadienal. This characterization of off-flavors in ready-to-heat roasted catfish post-reheating will contribute to the regulation of the product's flavor quality.
采用气相色谱 - 电子鼻（GC - E - Nose）、气相色谱 - 离子迁移谱（GC - IMS）和气相色谱 - 嗅觉 - 质谱（GC - O - MS）技术，结合气味重组和缺失实验，对市售即热式烤鲶鱼复热后的异味进行表征。在三个样品中总共鉴定出19种（DR）、11种（HR）和21种（YR）特征化合物。对DR组的19种特征化合物进行重构，以建立重组和缺失模型。所得模型与原始样品的相似度最高（84.98%），同时保留了其他两个样品组的一些气味信息。通过缺失模型鉴定出12种关键异味物质，随后对其进行多元重组。通过缺失测试进一步验证了这些异味的贡献。结果表明，即热式烤鲶鱼复热后的主要异味归因于己醛、庚醛、（E）-2 - 己烯醛、辛醛、3 - 甲基 - 1 - 丁醇、1 - 辛烯 - 3 - 醇和（E，E）-2，4 - 庚二烯醛。对即热式烤鲶鱼复热后异味的这种表征将有助于对产品风味质量进行调控。
