Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics
文献类型: 外文期刊
作者: Chen, Fangxue 1 ; Shen, Lingwei 1 ; Shi, Xujia 2 ; Deng, Yi 2 ; Qiao, Yu 1 ; Wu, Wenjin 1 ; Xiong, Guangquan 1 ; Wang, Lan 1 ; Li, Xin 1 ; Ding, Anzi 1 ; Shi, Liu 1 ;
作者机构: 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Wuhan 430064, Peoples R China
2.Hubei Univ Technol, Hubei Prov Cooperat Innovat Ctr Ind Fermentat, Hubei Key Lab Ind Microbiol, Minist Educ,Key Lab Fermentat Engn, Wuhan 430068, Peoples R China
3.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
关键词: Dry-cured fish; GC-O-MS; Recombination and omission experiments; Odor activity values; Key odorant
期刊名称:LWT-FOOD SCIENCE AND TECHNOLOGY ( 影响因子:6.0; 五年影响因子:6.0 )
ISSN: 0023-6438
年卷期: 2023 年 173 卷
页码:
收录情况: SCI
摘要: Traditional dry-cured fish has a rich aroma and has been favored by consumers. In this study, headspace solid -phase microextraction (HS-SPME) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS) was used to identify the aroma components of traditional dry-cured fish. A total of 39 volatile compounds were identified by GC-O-MS, and 17 compounds had odor activity values greater than 1. Aroma recombination model was prepared by mixing 17 volatile compounds from sun-dried fish with an odorant activity value greater than 1 in an odorless matrix. The odorless base had a good similarity to the aroma of dry-cured fish. Seven sensory attributes were selected to describe the aroma of dry-cured fish, namely fishy, fatty, meaty, grassy, ground, rancid, and metallic. The electronic nose and multivariate statistical results showed that there were differences in the aroma of dried cured fish with different traditional drying methods. Sun-dried fish had a strong oily, meaty and metallic taste, while shade-dried fish had strong fishy, grassy, earthy, and rancid odors. Omission tests indicated that hexanal, nonanal, octanal, heptanal, 2-octanal,(E)-, 2-nonenal,(E), 3-methylbutanal, pentanol, hexanol, nonanol, heptanol, 1-octen-3-ol, 2-octen-1-ol,(E)-, 2-pentyl furan and D-limonene are characteristic aroma compounds of dry-cured fish.
- 相关文献
作者其他论文 更多>>
-
Insight into the mechanism on texture change of Wuchang bream muscle during live transportation using a UPLC-QTOF-MS based metabolomics method
作者:Peng, Ling;You, Juan;Huang, Qilin;Xiong, Shanbai;Yin, Tao;Wang, Lan;Shi, Liu;Liao, Tao
关键词:Wuchang bream; Live transportation; Texture; Metabolomics; Cell structure; Ultrastructure
-
Metabolomics and Proteomics Responses of Largemouth Bass (Micropterus salmoides) Muscle under Organic Selenium Temporary Rearing
作者:Li, Hailan;Liu, Wenbo;Liao, Tao;Qiu, Jianhui;Xiong, Guangquan;Zu, Xiaoyan;Liu, Wenbo;Zheng, Wei
关键词:organic selenium; Micropterus salmoides muscle; temporary rearing; metabolomics; proteomics
-
Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives
作者:Sijin, Zhang;Yin, Tao;Ma, Huawei;Sijin, Zhang;Zhang, Liangzi;Sijin, Zhang;Yin, Tao;You, Juan;Liu, Ru;Huang, Qilin;Yin, Tao;You, Juan;Liu, Ru;Huang, Qilin;Wang, Lan;Wang, Lan;Wang, Weisheng;Yin, Tao;Ma, Huawei
关键词:carbohydrate; characterization; surimi; flavor adsorption; anti-freezing; fish protein
-
Novel ACE inhibitory peptides derived from bighead carp (Aristichthys nobilis) hydrolysates: Screening, inhibition mechanisms and the bioconjugation effect with graphene oxide
作者:Chen, Mengting;Wang, Lan;Zheng, Changliang;Xiong, Guangquan;Shi, Liu;Chen, Sheng;Wu, Wenjin;Chen, Mengting;Ma, Aimin;Hu, Kai;Xiang, Aoli;Sun, Zhida;Xie, Bijun
关键词:ACE inhibitory activity; Bioactive peptides; Molecular docking; Graphene oxide; Bioconjugation
-
BP neural network to predict shelf life of channel catfish fillets based on near infrared transmittance (NIT) spectroscopy
作者:Mao, Shucan;Zhou, Junpeng;Hao, Meng;Ding, Anzi;Li, Xin;Wu, Wenjin;Qiao, Yu;Wang, Lan;Xiong, Guangquan;Shi, Liu;Mao, Shucan;Hao, Meng;Zhou, Junpeng
关键词:Prediction model; BP neural network; Channel catfish fillets; Freshness; Transmission near infrared
-
Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion
作者:Bai, Chan;Zhu, Jiguo;Xiong, Guangquan;Wang, Wenqing;Wang, Juguang;Qiu, Liang;Liao, Tao;Bai, Chan;Zhu, Jiguo;Xiong, Guangquan;Wang, Wenqing;Wang, Juguang;Qiu, Liang;Liao, Tao;Zhu, Jiguo;Wang, Wenqing;Zhang, Qingfang
关键词:chitin; crayfish shell; biscuits; pasting; starch digestion; physicochemical
-
Three Phenolic Extracts Regulate the Physicochemical Properties and Microbial Community of Refrigerated Channel Catfish Fillets during Storage
作者:Huang, Jian;Zhu, Zhenzhou;Li, Shuyi;Huang, Jian;Wang, Lan;Xiong, Guangquan;Zhu, Zhenzhou;Li, Shuyi;Zhang, Yun
关键词:polyphenol; catfish fillets; physicochemical changes; microbial community; storage