Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation

Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer-preferred varieties

Flavor contributes significantly to consumer preferences of cooked sweetpotato. Sugars largely drive the sweet taste, while the volatile organic compounds (VOCs), mainly classified as alcohols, aldehydes, ketones, and terpenes, provide characteristic aromas and influence the overall perception of flavor. In this paper, we review sweetpotato VOCs identified in the literature from 1980 to 2024 and discuss the efforts to understand how these compounds influence sensory perception and consumer preferences. Over 400 VOCs have been identified in cooked sweetpotato with 76 known to be aroma-active. Most of these aroma-active compounds are generated from Maillard reactions, Strecker, lipid and carotenoid degradation, or thermal release of terpenes from glycosidic bonds during cooking. Suggested mechanisms of formation of these aroma-active compounds are described. However, specific VOCs that are responsible for different aromas and flavors in cooked sweetpotatoes are yet to be fully characterized. There are significant opportunities to further identify the key predictors of aroma and flavor attributes in sweetpotato, which can be used to enhance the quality of existing varieties and develop new ones using a wide range of genetic tools. This review summarizes 44 years of research aimed at identifying key aroma compounds in cooked sweetpotato and provides a roadmap for future studies to guide breeders in developing high-quality, consumer-preferred varieties.

Metabolomics, E-tongue and HS-SPME-GC-MS reveal the smoking process of Prunus mume: Changes in flavor and chemical compositions

Smoked Prunus mume (SPM), known as Wumei, experiences remarkable alterations in flavor and chemical composition. However, no research has reported on the smoking process. In this study, the changes of flavor and chemical compositions were analyzed via E-tongue, metabolomics, and HS-SPME-GC-MS during the smoking process. Results showed that significant changes in the basic parameters and electronic sense were observed during the smoking process. 85 volatile organic compounds (VOCs) were identified, and 124 metabolites were significantly differentially regulated during the smoking process. Metabolic pathway analysis showed that 20 pathways in SPM, especially phenylpropanoid biosynthesis, are related to smoking process. A number of key substances were identified by Mantel test that may have caused the electrosensory changes in SPM. These findings revealed that the changes characterization of flavor and chemical compositions in SPM during the smoking process, which will help to better understand the formation mechanism of flavor and metabolites.

Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds

The Maillard reaction is a natural process in foods and widely used in by-products to develop meat flavors. However, few research has focused on protecting the volatile compounds generated. This study investigated the Maillard reaction in chicken bone hydrolysate at pH 4 and 6, followed by spray drying encapsulation to assess volatile retention, preservation, and sensory properties. Forty-five volatile compounds were identified, with pH 6 showing a higher volatile profile. The pH 6 flavoring demonstrated the formation of aldehydes and furans, including hexanal, heptanal, benzeneacetaldehyde, nonanal, and 2-pentyl furan, which contributed to the characteristic aroma of cooked chicken. Microencapsulated flavorings were evaluated for sensory properties, with lower acceptance than the control, but no significant differences (p < 0.05) in volatile profiles across carrier concentrations. This study is the first to develop a powdered flavoring from chicken bone hydrolysate, demonstrating good aromatic retention and making it viable for food industry applications.

Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography-Ion Mobility Spectrometry

The production of high-quality specialty meats has emerged as a prominent research focus within the livestock industry, under the broader concept of big food. However, the composition and variances of volatile compounds (VOCs) in donkey meat (DM) and horse meat (HM) remain unclear, which complicates their effective identification. In the present study, the VOCs of DM and HM were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS) in combination with a multivariate analysis. Our results indicate that a total of 39 VOCs were identified in both DM and HM. These VOCs were categorized into five groups: aldehydes (39.53%), ketones (28.89%), alcohols (28.89%), acids (6.98%), and furans (2.33%). Compared with HM, the concentration of aldehydes, ketones, and alcohols in DM is significantly higher. (p < 0.001). Additionally, 16 characteristic-flavor VOCs were identified in both types of meat, with notable compounds including oct-1-en-3-ol, 3-hexanone, and heptanol. Topography, fingerprinting, and multivariate analysis effectively differentiated the VOC profiles of DM and HM. Furthermore, the 28 differential VOCs identified in DM and HM were all significantly higher in DM than in HM. In summary, this study conducted a comprehensive analysis of the VOC composition and characteristic flavor compounds in DM and HM, highlighting key differential VOCs. These findings contribute valuable data for flavor regulation and offer technical support for detecting the adulteration of DM with HM. The difference in sensory quality between DM and HM needs further research.

Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models

Fatty acids (FAs) in lipids are important precursors for the formation of meat aroma compounds. However, the specific roles of individual FAs and related reactions in beef aroma formation remain unclear. This study established thermal oxidation models to investigate the impact of different FAs on the formation of beef aroma compounds. The results revealed that thermal oxidation of seven FAs with different saturation produced 42 aroma compounds. Among them, unsaturated fatty acids (UFAs) participating in thermal oxidation degradation is the primary pathway for aroma compound formation, and the types of aroma compounds produced by C18:2n6 and C20:4n6 are similar. The addition of UFAs to lipid-free beef induces lipid oxidation-Maillard reaction interactions, producing more thiophenes, thiazoles, and pyridines, such as 2-acetyl-3-methylthiophene and 2-pentylpyridine, etc. The key aroma compounds in beef with odor characteristics such as fruity, green, fatty or milky are mainly produced by C18:1n9, C18:2n6 and C20:4n6.

Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC-MS combined with OPLS-DA

This work aimed to investigate the effects of frozen storage on volatile compounds of white meats (chicken and duck) and red meats (pork, beef, and mutton). The samples were stored at -18 °C for 0, 2, 4, 10, 18 weeks, and volatile compounds were analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Results indicated that the total amounts of volatile compounds increased with frozen storage duration of meats. The correlations were observed between frozen storage duration and levels of 2-ethyl-1-hexanol, tetradecane, nonanal, decanal, octanal, tridecanal, benzaldehyde, pentadecane, propanoic acid,2-methyl-,3-hydroxy-2,2,4-trimethylpentyl ester, heptadecane, and hexanal (r = 0.7456-0.9873). Levels of octanal and propanoic acid,2-methyl-,3-hydroxy-2,2,4-trimethylpentyl ester in white meat and benzaldehyde in red meat versus frozen storage duration fitted very well with zero-order reactions. Therefore, it was concluded that changes in volatile compounds derived from lipid oxidation may be used as indicators of quality deterioration during frozen storage of meat.

Drying methods of duck blood: Changes in volatile components and physicochemical properties

This study investigated the physicochemical properties and volatile components of duck blood powder to determine its quality characteristics based on drying methods. The drying methods of duck blood samples used were freeze drying (FD), hot air drying (HD), spray drying (SD), and vacuum drying (VD). Duck blood powder treated with HD presented the lowest lightness and the highest carbonyl content. The VD-treated powder exhibited the highest water activity and redness. The composition of volatile compounds in duck blood varied based on the drying method, with VD presenting the highest total relative concentration but the least number of identified compounds. The most abundant compound was d-limonene, which was found in all the samples, followed by hexanal in VD and SD, p-xylene in FD, and trimethylamine in HD. Principal component analysis and heatmap analysis demonstrated that duck blood samples processed using different drying methods exhibited distinct volatile compound profiles, with HD, FD, SD, and VD samples associated with specific chemical groups. Multiple factor analysis revealed distinct correlations between drying methods and the physicochemical properties of duck blood, with VD samples showing higher water activity, aldehydes, and ketones, whereas HD samples exhibited increased carbonyl content and acids, highlighting the influence of heat on protein oxidation. VD method, therefore, presents excellent characteristics in terms of time and quality during the powdering process to increase the industrial utilization of duck blood. These findings provide valuable insights for the food industry, enabling the selection of appropriate drying methods that preserve the desired qualities of duck blood, thereby enhancing its commercial viability and potential application in a variety of food products.

The potential correlations between cell-free extracts from Rhodobacter sphaeroides grown under low-oxygen conditions and volatile organic compounds in Chinese-style sausage

Limited research has explored the use of Rhodobacter sphaeroides cell-free extracts (RCFE) in meat processing. To examine the potential application of RCFE in improving the flavor quality of Chinese-style sausage, in this study, we investigated the effects and mechanisms of RCFE grown under low-oxygen conditions on the flavor development of Chinese-style sausage, using GC-MS and 4D label-free proteomics. The GC-MS analysis detected 60 volatile organic compounds, with significant increases in acids, esters, and alcohols following the addition of RCFE (p < 0.01). Fifteen differential flavor compounds were identified as potential biomarkers to distinguish sausages. From a total of 2689 proteins, 364 differentially expressed proteins were identified (p < 0.05, |Log2FC| > 1, and VIP > 1,) in RCFE grown under low- and high-oxygen conditions. KEGG pathway analysis suggested that the RCFE grown under low-oxygen conditions may enhance alcohol and acid levels by upregulating the expression of related enzymes, which subsequently increases ester levels in the sausage.

Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef

Lipids are vital precursors to beef aroma compounds, but the exact lipid molecules influencing aroma generation remain unconfirmed. This study employs gas chromatography-olfactometry-mass spectrometry and absolute quantitative lipidomics to identify beef's aroma and lipid profiles and to examine lipid alterations post-thermal processing. The aim is to understand the role of lipids in aroma generation during beef's raw-to-cooked transition. Eighteen key aroma compounds were identified as significant contributors to the aroma of beef. 265 lipid molecules were quantified accurately, and we found that triglycerides containing C18:1 or C18:2 chains, such as TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), TG(16:0_16:1_18:1), as well as phosphatidylcholine and phosphatidylethanolamine containing PC(16:1e_20:4), PC(16:0e_20:4), PC(18:2e_18:2), and PE(16:1e_20:4), played important roles in the generation of key aroma compounds in beef. C18:1, C18:2, C18:3, and C20:4 were key substrates for the formation of aroma compounds. In addition, lysophosphatidylcholine and lysophosphatidylethanolamine containing unsaturated fatty acid chains may serve as important aroma retainers.

Comparative Evaluation of the Nutrient Composition and Lipidomic Profile of Different Parts of Muscle in the Chaka Sheep

Mutton is one of the most popular meats among the public due to its high nutritional value. In this study, we compared and analyzed the nutritional composition and volatile flavor substances in longissimus dorsi (LD), psoas major (PM), and biceps femoris (BF) of the Chaka sheep, and then analyzed the lipid composition using the technique of UHPLC-Q-Exactive Orbitrap MS/MS. Our results indicated that the LD had the highest crude protein content (22.63%), the highest levels of aspartic acid (5.72%) and histidine (2.76%), the BF had the highest contents of glycine (3.40%) and proline (2.88%), the PM had the highest abundance of ω-6 polyunsaturated fatty acids (7.06%), linoleic acid (C18:2n6c; 5.03%), and volatile flavor compounds (alcohols, ketones, and esters). Moreover, our study detected 2,639 lipid molecules classified into 42 classes, among which phospholipids were the major lipids, accounting for nearly half of the total lipids. Among them, phosphatidylethanolamine (PE; 18:2/18:2) and phosphatidylcholine (PC; 25:0/11:3) were the characteristic lipids in LD. Phosphatidylserine (PS; 20:3e/20:4), lysophosphatidylcholine (LPC; 18:3), PE (8:1e/12:3), triacylglycerol (TG; 18:0e/16:0/18:1), TG (18:0/18:0/18:0), TG (18:0e/18:0/18:1), and TG (18:0e/18:1/18:1) were marker lipids in PM. LPC (16:0), LPC (18:1), lysophosphatidylethanolamine (18:1), PC (15:0/22:6), PE (18:1/18:1), Hex1Cer (d24:1/18:1), and PC (10:0e/6:0) were representative lipids in BF. Intermolecular correlations between PC, PE, Hex1Cer, PS, TG, diacylglycerol, and cardiolipid were revealed by correlation analysis. In conclusion, this study provided the interpretation of the specific nutritional indicators and lipid profile in the tripartite muscle of Chaka sheep, which can be used as a guidance for future research on the nutritional qualities and economic benefits of mutton.

Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Acipenser gueldenstaedtii) during refrigeration storage

Multi-omics techniques were combined with microstructure, molecular sensory science and non-volatile matrices for the first time to investigate variations in organic macromolecules and flavor in caviar during preservation. After 4-6 weeks of storage, the peroxide value was 35.38 mg/g and the accumulation of thiobarbiturates was significant with caviar membranes exhibiting a decrease in elasticity and an increase in viscosity. Sixteen key volatile compounds were detected by GC-MS, while the volatile compounds that contributed to the differences in caviar flavor at different storage times were mainly tetradecane, (E)-2-hexenal, and heptanal. The pathways associated with flavor release during storage were mainly abundant in the linolenic acid metabolism, alanine metabolism, and glycerophospholipid metabolism pathways. The correlation of 11 differential proteins and 24 differential lipids with odorants was further explored, such as arginine, proline, alanine, PE (20:4/22:6), PE (16:1/18:2), and PE (20:5/18:2). Overall, Aspartate, glutamate, oleic acid, linoleic acid, and phospholipids enriched in C22:6 and C18:2 chains are potential metabolic markers. This study provides a basis from a multi-omics perspective for the investigation of the relationship between quality deterioration and precursor metabolism in caviar storage process.

Effect of the farming site and harvest time on the nutritional, elemental and volatile profile of mussels: A comprehensive analysis of the PDO 'Cozza di Scardovari'

This study comprehensively characterised a protected designation of origin mussel 'Cozza di Scardovari' (Mytilus galloprovincialis) by examining how it is affected by the farming site (outer vs. inner area of the lagoon) and harvest time (21 April vs. 18 May vs. 16 June). Harvest time affected the marketable traits and fatty acid profile of mussels, whereas farming site scarcely affected marketable traits and mussel yields. Mussels from the inner area of the lagoon displayed a superior nutritional profile, including higher contents of proteins (7.8% vs. 7.4%; P < 0.05), lipids (1.2% vs. 1.0%; P < 0.001) and essential amino acids such as tryptophan (+24%; P < 0.05) and valine (+8%; P < 0.05), with a more favourable n-3/n-6 ratio (7.7 vs. 7.0; P < 0.001) than those from the close-to-sea area. Volatile organic compounds, mainly octanoic acid, dimethyl sulphide and 1-penten-3-ol, differed between farming sites within the same lagoon.

Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods

Fish are an important food source; however, the sustainability of current seafood supplies is a major concern for key stakeholders. The development of plant-based seafood alternatives may be suitable products to alleviate some of the pressures on aquatic ecosystems and help support environmental sustainability. However, the wide-spread adoption of these products weighs heavily on the ingredients used in the formulations which should not only satisfy nutritional and sustainability targets but must also meet consumer approval and functionality. In this review, we highlight recent advances in our understanding of the nutritional quality and sensory challenges in particular flavour (which includes taste and aroma), that have so far proven difficult to overcome in the development of plant-based seafood alternatives. Protein interactions that contribute to flavour development in plant-based seafood alternatives and the factors that impact these interactions are also discussed. We also review the recent advances in the innovative technologies used to improve the texture of products in this emerging food category. Finally, we highlight key areas for targeted research to advance the development of this growing segment of food products.

The correlation between flavor formation and microbial community dynamics during the fermentation of zha cai

BACKGROUND

Zha cai, a pickled vegetable with unique flavors, is produced by fermenting fresh mustard tubers. In this study, the main physicochemical indices and volatile flavor compounds were determined in three fermentation periods. The bacterial and fungal communities in the three fermentation periods of zha cai were also monitored using high-throughput sequencing. Key microbial communities were identified based on significant correlations with flavor substances.

RESULTS

Firmicutes and Proteobacteria were the main bacterial phyla found within the three fermentation periods. Lactic acid bacteria, namely Lactobacillus, was the predominant bacteria found at the genus level. Ascomycetes and Stenotrophomonas were the major fungal phyla found in the three fermentation periods. Yeast, namely Debaryomyces, was the predominant fungus found at the genus level. A total of 42 bacterial genera were negatively correlated with volatile flavor substances of zha cai, and 37 bacterial genera were positively correlated. Meanwhile, a total of 47 genera of fungi were negatively correlated with the volatile flavor substances of zha cai, while 50 genera were positively correlated. Several microbial genera were significantly correlated with volatile flavor compounds, including Lactobacillus, Halomonas, Rhodococcus, and Debaryomyces.

CONCLUSION

This study identified the microbial classes that positively regulate the flavor of zha cai which could provide valuable help for flavor modulation in zha cai production. © 2024 Society of Chemical Industry.

Identification and quantification of flavor compounds in smoked tuna fish based on GC-Orbitrap volatolomics approach

Cold smoking enhances the appeal of fish products, offering consumers a smooth texture and a delicate smoky flavor. This study aims to explore variations in the volatile profile from different exposure times during cold smoking processing (light, moderate, and full-cure) in tune samples. An innovative untargeted analytical approach, headspace solid-phase microextraction combined with gas chromatography and a hybrid quadrupole-orbitrap mass analyzer, was employed to identify 86 volatiles associated with the cold smoking process. Most of these compounds, including phenols, furan derivates, aldehydes, cyclic ketones, and different aromatic species, were found to contribute to the smoke odor. The development of a QuEChERS-based extraction and clean-up method facilitated the quantification of 25 relevant smoky markers across all smoking degrees, revealing significant concentration differences after 15 h of smoking. This research sheds light on the dynamics of cold smoking impact and its on the flavor profile and safety quality of processed fish products.

Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction

More than 40 volatile compounds were detected in sea cucumber powder during the processing (through freeze-dried, desalination, supercritical fluid extraction and ultra-micro grinding) by multiple methods including e-nose, GC-IMS and GC-MS. It has been determined that aldehydes are the predominant volatile substances in the original freeze-dried sample, accounting for about 30 % of the total volatile substances. In addition, we established a supercritical fluid extraction strategy that could efficiently remove the aldehydes from the sea cucumber powder. GC-IMS and GC-MS showed that the relative content of aldehydes significantly decreased by 14 % and 28 %, respectively. Quantification of aldehydes using GC-MS showed a significant decrease in octanal from 927 µg/kg to 159 µg/kg. Further investigation combined with OAV analysis showed that 17 volatile substances in the freeze-dried sea cucumber powder were considered to be the predominant volatile compounds (OAV > 1).The primary fishy compounds found in sea cucumber powder were identified as hexanal, octanal, and an unidentified compound using GC-O, which can be effectively removed (OAV can't been estimated) by the supercritical fluid extraction strategy we established.

Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds

A protein hydrolysate of goat viscera added with xylose, cysteine, and thiamine under different pH was used to prepare a meat flavoring. Goat viscera hydrolysate and flavoring were subjected to analysis of physicochemical characteristics, amino acid profile, sugars, fatty acids, and volatile profile. Meat aroma characteristics were initiated in the hydrolysate, in which Strecker's pyrazines and aldehydes were identified, which also had fatty acids and amino acids available for the formation of 96 volatile compounds in the flavorings via lipid manipulation, Maillard occurrence, Strecker manipulation and interactions among these means. Maillard reaction products with intense meat aroma, such as 2-methyl-3-furanthiol, 2-furfurylthiol and, bis(2-methyl-3-furyl) disulfide were isolated only in the flavoring at pH 4. In contrast, the flavoring at pH 6 showed a higher concentration than all the other compounds, providing a lower meat characteristic, but an intense sweet, fatty and goat aroma.

Influence of hot-smoking on the stability of fresh and frozen-thawed deep-skinned Atlantic mackerel fillets during cold storage

Atlantic mackerel (Scomber scombrus) caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and, thus, sensitive to lipid degradation. Recent studies have led to improved cooling and handling on board, ensuring high-quality raw material. However, studies on the development of high-quality products for human consumption are lacking. The study aimed to investigate the effects of hot-smoking on the physicochemical, microbial, and sensory quality of deep-skinned Atlantic mackerel fillets during chilled storage (1 ± 0.6°C). In addition, the quality of smoked mackerel from frozen-thawed fillets (9 months at -25 ± 1.8°C) was compared to that of fresh-smoked fillets to evaluate the possibility of the industry being able to provide smoked fillets throughout the year, despite the short fishing season. Brining and hot-smoking reduced total viable counts and inactivated Listeria monocytogenes. Hot-smoking positively affected the sensory attributes of the fillets and sensory quality was largely maintained for at least 21 days of chilled storage. Although slightly lower sensory and texture scores were obtained for frozen-thawed smoked fillets, they remained within acceptable limits throughout the period of cold storage. The shelf-life of smoked Atlantic mackerel deep-skinned fillets stored at 1°C is, therefore, assessed to be at least 21 days. Well-fed Atlantic mackerel is suitable for developing high-quality and stable smoked fillet products from both fresh and frozen-thawed raw materials.

Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means

Aquatic products, integral to human diets, often bear a distinct fishy odor that diminishes their appeal. Currently, the formation mechanisms of these odoriferous compounds are not fully understood, complicating their effective control. This review aims to provide a comprehensive overview of key fishy compounds, with a focus on their formation mechanisms and innovative methods for controlling fishy odors. Fishy odors in aquatic products arise not only from the surrounding environment but also from endogenous transformations due to lipid autoxidation, enzymatic reactions, degradation of trimethylamine oxide, and Strecker degradation. Methods such as sensory masking, adsorbent and biomaterial adsorption, nanoliposome encapsulation, heat treatment, vacuum treatment, chemical reactions, and biological metabolic transformations have been developed to control fishy odors. Investigating the formation mechanisms of fishy odors will provide solid foundational knowledge that can inspire creative approaches to controlling these unpleasant odors.

Application of UV-Vis-NIR and FTIR spectroscopy coupled with chemometrics for quality prediction of katsuobushi based on the number of smoking treatments

Katsuobushi, a smoked, dried skipjack tuna, is a traditional Japanese food additive with a unique flavor and taste. Gas chromatography mass spectrometry (GC-MS), fourier transform infrared (FTIR), and ultraviolet-visible-near infrared spectroscopy (UV-Vis-NIR) combined with chemometric methods were evaluated the quality of katsuobushi according to the number of smoking treatments. Using GC-MS, 46 metabolites were identified and five metabolites were selected as key compounds. All samples were classified according to their smoking number via principal component analysis (PCA), partial least squares-discriminate analysis (PLS-DA) and hierarchical cluster analysis (HCA) of the FTIR and NIR spectra. Partial least squares regression (PLSR) analysis revealed that the FTIR and NIR spectra were highly correlated with the metabolites by GC-MS. These results demonstrated the potential of using the FTIR and NIR spectroscopy combined with chemometrics to assess the quality of katsuobushi based on the smoking treatments, with NIR spectroscopy showed particularly promising.

Replacing Fishmeal and Fish Oil with Complex Protein and Canola Oil: Effect on Organoleptic and Nutritional Quality of Triploid Rainbow Trout (Oncorhynchus mykiss)

A twelve-week feeding experiment was undertaken to explore the impact of substituting dietary fish meal (FM) and fish oil (FO) with complex protein (CP) and canola oil (CO) in the diet of triploid rainbow trout on the quality of their fillets. The control diet (F100) contained FM (60%) and FO (18.6%) as the main protein and lipid sources. Based on this, 50% and 100% of FM and FO were substituted by CP and CO and they were named as F50 and F0, respectively. The results showed that there were no significant differences in the specific growth rates, condition factors, gutted yields, fillet yields and yellowness values as the substitution levels increased (p > 0.05). The F50 treatment obtained the highest values of fillet springiness and chewiness, improved the umami and bitter taste of the fillets by increasing the contents of inosine-5'-monophosphate and histidine, and increased lipid, protein, C18: 1n-9 and C18: 2n-6 contents (p < 0.05). The F0 treatment obtained the highest values of fillet hardness and pH, attenuated the sweet taste of the fillets by decreasing the content of glycine, and decreased the contents of EPA and DHA (p < 0.05). Both F50 and F0 treatments could increase the redness value, decrease the lightness and hue values of fillets, and increase the odor intensity, resulting in the typical fillet odors of green, fatty, orange and fishy (p < 0.05). In general, 50% and 100% of FM and FO substitution did not affect the growth of trout, but it did affect quality. Compared to the F100 treatment, the fillet quality of the F0 treatment was similar to the F50 treatment and could improve the appearance and odor intensity of the fillets. However, the difference was that the F50 treatment increased the springiness, umami, bitterness and lipid nutritional value of the fillets, but the F0 treatment increased the hardness, decreased the sweetness, and decreased the lipid, EPA and DHA contents of the fillets.

Quality properties of fish ball with abalone and its relationship with sensory properties

In this work, whiteness, water-holding capacity, gel strength, textural profile analysis were performed to examine the quality of fish balls with abalone (FBA). In addition, a correlation between quality and sensory properties was established. The addition of abalone significantly increased the water holding capacity, gel strength and textural properties of FBA, and decreased their whiteness, the best overall quality was achieved at 9 % w/w abalone addition. The E-nose and E-tongue results revealed that the addition of abalone changed the flavour of FBA. HS-SPME-GC-MS identified 65 volatile organic compounds (VOCs) and proved to be effective in reducing fishy flavour. E-nose can distinguish between the VOCs in FBA. Moreover, Umami and 1-octen-3-ol can serve as important indicators to observe changes in the quality of FBA, as they were positively connected with WHC, gumminess, chewiness, resilience, a*, hexanal, etc. The results provided a theoretical basis for the development of abalone and surimi products.

Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway

Fishy odor in aquatic products has a significant impact on the purchasing decisions of consumers. The production of aquatic products is a complex process involving culture, processing, transportation, and storage, which contribute to decreases in flavor and quality. This review systematically summarizes the fishy odor composition, identification methods, generation mechanism, and elimination methods of fishy odor compounds from their origin and formation to their elimination. Fishy odor compounds include aldehydes (hexanal, heptanal, and nonanal), alcohols (1-octen-3-ol), sulfur-containing compounds (dimethyl sulfide), and amines (trimethylamine). The mechanism of action of various factors affecting fishy odor is revealed, including environmental factors, enzymatic reactions, lipid oxidation, protein degradation, and microbial metabolism. Furthermore, the control and removal of fishy odor are briefly summarized and discussed, including masking, elimination, and conversion. This study provides a theoretical basis from source to elimination for achieving targeted regulation of the flavor of aquatic products, promoting industrial innovation and upgrading.

Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness

Precursors to flavor are important to its development, yet little is known about the intrinsic products of metabolism that influence flavor. Our objective was to use untargeted metabolomics and volatile aroma compounds to predict expert and consumer sensory traits. USDA Select and upper 2/3 Choice beef strip loins were wet aged for 10 or 20 d and then cut into steaks, vacuum-packaged, and frozen. Steaks were cooked to 63 °C, 71 °C, or 80 °C end-point internal steak temperature. USDA Choice steaks had more intense beef flavor identity, brown, roasted, fat-like, salty, sweet, sour, umami, buttery, and overall sweet flavors compared to USDA Select steaks (P < 0.05). Steaks cooked to 80 °C had more intense beef identity, brown, roasted, and umami flavors than steaks cooked to a lower degree of doneness. Steaks cooked to either 63 °C or 71 °C had more intense bloody, metallic, and sour flavors and were juicier, more tender, and had less connective tissue than steaks cooked to a higher degree of doneness. Volatile aroma compounds increased (P < 0.05) in Choice steaks aged for 20 d, while cooking steaks to 80 increased aldehydes, ketones, and pyrazines. Raw steaks had 69 small-molecule metabolomic compounds shared across all four quality grade x aging combinations, and discriminant analysis correctly categorized (P < 0.05) these metabolites. Metabolites and volatiles can be used to predict (r2 > 0.85) expert and consumer sensory panel descriptors and liking.

Isotope-coded derivatization with designed Girard-type reagent as charged isobaric mass tags for non-targeted profiling and discovery of natural aldehydes by liquid chromatography-tandem mass spectrometry

Aldehyde-containing metabolites are reactive electrophiles that have attracted extensive attention due to their widespread occurrence in organisms and natural foods. Herein we described a newly-designed Girard's reagent, 1-(4-hydrazinyl-4-oxobutyl)pyridin-1-ium bromide (HBP), as charged tandem mass (MS/MS) tags to facilitate selective capture, sensitive detection and semi-targeted discovery of aldehyde metabolites via hydrazone formation. After HBP labeling, the detection signals of the test aldehydes were increased by 21-2856 times, with the limits of detection were 2.5-7 nM. Upon isotope-coded derivatization with a pair of labeling reagents, HBP-d₀ and its deuterium-labeled counterpart HBP-d₅, the aldehyde analytes were converted to hydrazone derivatives, which generated characteristic neutral fragments of 79 Da and 84 Da, respectively. The isobaric HBP-d₀/HBP-d₅ labeling based LC-MS/MS method was validated by relative quantification of human urinary aldehydes (slope=0.999, R² > 0.99, RSDs ≤ 8.5%) and discrimination analysis between diabetic and control samples. The unique isotopic doubles (Δm/z = 5 Da) by dual neutral loss scanning (dNLS) provided a generic reactivity-based screening strategy that allowed non-targeted profiling and identification of endogenous aldehydes even amidst noisy data. The LC-dNLS-MS/MS screening of cinnamon extracts led to finding 61 possible natural aldehydes and guided discovery of 10 previously undetected congeners in this medicinal plant.

Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics

HS-SPME-GC-MS, SPME-Arrow-GC × GC-TOF-MS, HS-GC-IMS, Electronic-nose, and Electronic-tongue systems were applied in a feasibility study of the flavor characterization of five commercially available Chinese grilled lamb shashliks. A total of 198 volatile organic compounds (VOCs) were identified (∼71% by GC × GC-TOF-MS). Using data fusion strategies, five predictive models were applied to the composition of VOCs and brand identification of the lamb shashliks. Compared with partial least squares regression, support vector machine, deep neural network, and RegBoost modeling, a momentum deep belief network model performed best in predicting VOCs content and identifying shashlik brands (R² above 0.96, and RMSE below 0.1). Intelligent sensory technology combined with chemometrics is a promising approach to the flavor characterization of shashliks and other food matrices.

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS

The gel formation ability of freshwater surimi is weak, resulting in its poor flavor and quality. Atmospheric cold plasma (ACP), a widely developed non-thermal processing technology in the food industry, is considered to have potential applications in maintaining and improving the flavor characteristics of surimi gels. In this study, the effect of ACP on snakehead surimi gels flavor at different treatment times was investigated by sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) analysis. The results showed that ACP could better maintain and improve the original appearance and tissue state characteristics of surimi gels, scoring about 1-2 points higher than the ACP-untreated group. GC-IMS analysis demonstrated the obvious difference in the volatile organic compounds (VOCs) among the treatment groups. Specifically, the samples treated for 120 s with ACP exhibited the most unique aroma characteristics, which probably related to the highest thiobarbituric acid reactive substances values (73.28 μmol MDA/kg sample). Meanwhile, the reduced TCA-soluble peptides content indicated that ACP could inhibit protein degradation to maintaining the tissue state and flavor characteristics of the surimi gels. In conclusion, the advantages of ACP treatment, such as little damage to nutrients, and maximum retention of original sensory properties, provide new ideas for its application in the flavor characteristics of the snakehead surimi gels.

Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds

Fishery processing industries generate large amounts of by-products. These by-products come from fish heads, skin, bones, thorns, and viscera. The disposal of these wastes represents an increasing environmental and health problem. Nowadays, there is a growing interest in how to utilize fish materials that are not used for human consumption. Among the different solutions proposed, the use of proteolytic and lipolytic microorganisms represents a green solution for waste valorization. In this work, first we screened several conventional and non-conventional microorganisms for their proteolytic and lipolytic functions. Then, the most promising strains (Yarrowia lipolytica YL2, Y. lipolytica YL4, Bacillus amyloliquefaciens B5M and B. subtilis B5C) were tested on a fish waste-based solution. After 72 h incubation at room temperature, the supernatants obtained using the strains of Y. lipolytica showed the highest degree of hydrolysis (10.03 and 11.80%, respectively, for YL2 and YL4), the strongest antioxidant activity (86.4% in DPPH assay for YL2) and the highest formation of aldehydes (above 50% of the total volatile compounds detected). Hydrolysates of fish waste obtained with Y. lipolytica may be reused in feed and food formulations for their functional and flavoring characteristics.

Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship

BACKGROUND

Sturgeon is one of the most precious fish resources worldwide. Low temperature vacuum heating (LTVH) has been confirmed as a good way of maintaining food quality. However, there is a lack of in-depth studies assessing the impact of LTVH on lipid oxidation and flavor formation.

RESULTS

The present study compared the effect of LTVH and traditional cooking on lipid oxidation and flavor of sturgeon fillets. In total, 13 fatty acids were detected, of which polyunsaturated fatty acids content was the highest (P < 0.05). LTVH prevented the formation of conjugated diene and thiobarbituric acid reactive substances (P < 0.05), as manifested by an increased signal intensity of free radicals of electron spin resonance. The characteristic peaks intensity of lipid by Raman at 970 cm^-1 , 1080 cm^-1 and 1655 cm^-1 were reduced, whereas peaks at 1068 cm^-1 and 1125 cm^-1 displayed the opposite trend. Confocal fluorescence microscopy showed that the lipids particles were reduced and distributed more evenly with an increase in heating temperature. Principal component analysis of electronic nose cannot effectively separate all groups; however, gas chromatography-ion migration spectrometry showed that the volatile flavor compounds were relatively stable during LTVH. Correlation analysis of all the above lipid oxidation indices and characteristic flavor substances showed that each treatment group was located in different quadrants and demonstrated great differentiation.

CONCLUSION

Overall, the results of the present study support the view that LTVH is a healthier way of cooking. © 2022 Society of Chemical Industry.

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS

The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (Lateolabrax maculatus). The volatile compounds in different production steps were characterized by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 85 compounds were identified, and 25 compounds that may be considered as potential key compounds were screened by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Results indicated that aldehydes were the major volatile compounds throughout the processing. The characteristic volatile compound in fresh samples was hexanol, and curing was an effective method to remove the fishy flavor. The concentration of volatile compounds was significantly higher in dried, smoked, and heated samples than in fresh and salted samples. Aldehydes accumulated because of the drying process, especially heptanal and hexanal. Smoke flavoring was an important stage in imparting smoked flavor, where phenols, furans and ketones were enriched, and heating leads to the breakdown of aldehydes and alcohols. This study will provide a theoretical basis for improving the quality of smoke-flavored sea bass products in the future.

Effects of Submerged Macrophytes on the Growth, Morphology, Nutritional Value, and Flavor of Cultured Largemouth Bass (Micropterus salmoides)

Aquaculture environment plays important roles in regulating the growth, morphology, nutrition, and flavor of aquatic products. The present study investigated growth, morphology, nutrition, and flavor formation in largemouth bass (Micropterus salmoides) cultured in the ponds with (EM group) and without (M group) the submerged macrophytes (Elodea nuttallii). Fish in the EM group showed a significantly greater body length, higher growth rate, and lower hepatosomatic index than those in the M group (p< 0.05). Moreover, compared with fish in the M group, those in the EM group showed improved muscle quality with significantly elevated levels of crude protein, total free and hydrolysable amino acids, and polyunsaturated fatty acids (p < 0.05). Specifically, certain amino acids related to flavor (Glu, Asp, Ala, and Arg) and valuable fatty acids (C18:2, C18:3n3, C20:3n3, and C22:6) were more abundant in the EM group (p < 0.05). In addition, the levels of 19 volatile (p < 0.05) were significantly higher in the EM group than in the M group. Therefore, E. nuttallii significantly improved growth, morphological traits, nutritional components, and characteristic flavor in largemouth bass, indicating the superior nutritional value and palatability of fish cultured with submerged macrophytes.

Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments

This study was conducted to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish. The protein content of steamed (18.90%) and oven-cooked (20.59%) salmon was significantly higher than that of boiled (16.69%) and raw fish (14.73%). Analysis of the fatty acids profile revealed that steaming significantly ( $p<0.05$ ) influenced the fatty acid contents of Atlantic salmon by recording the lowest SFA and the highest omega-3, omega-6, and PUFA contents. Textural properties such as hardness, gumminess, and chewiness were significantly higher ( $p<0.05$ ) in oven-cooked salmon, with steamed salmon having significantly lower and higher values of hardness (75.32 ± 4.73) and springiness (90.56 ± 3.94), respectively. Also, volatile organic compounds, including aldehydes, ketones, and alcohol, were significantly higher ( $p<0.05$ ) in oven-cooked and steamed salmon. Additionally, the E-nose sensors analysis showed that S2 and S7 were significantly correlated during oven-cooking and steaming. Furthermore, low-field NMR analysis showed that the values of T21 and T22 relaxation characteristics of raw and cooked samples fluctuated, with steamed salmon having the highest peak values indicating reduced proton mobility and increased freedom of the protons compared to other treatments. Therefore, steaming resulted in the best quality salmon when considering the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish, suggesting further studies to ascertain its effectiveness compared to modern treatments.

Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS

To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers. The fingerprints of corns under different treatments, including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying, were depicted via gas chromatography ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). It was found via the Venn diagram and relative odor activity value (ROAV) that n-hexanal, 1-octene-3-ol, decylaldehyde, and 2-pentylthiazole could be the key flavor compounds present in corns. In addition, according to volatile fingerprint characteristics and the aroma profile of sensory evaluation, it was found that corns could be divided into four categories, which was consistent with the results of GC-IMS. Also, the results of the sensory panel showed that steamed, boiled, and fried corns were much more popular than corns under other treatments with the panel. The results indicated that a rapid method to classify products was established by GC-IMS. A suitable processing technology could produce a specific flavor, and further refined research might be focused on finding the best way to process corns.

Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation

This study aimed to evaluate the effect of frozen storage on the changes in volatile aldehydes (VAs), volatile alcohols (VCs), lipid oxidation, and fatty acid composition of marinated roasted beef meat. Thirty VAs and VCs were identified in all meat samples by using headspace solid-phase microextraction-gas chromatography-mass spectrometry. The total concentrations of VAs increased with storage periods up to four months and gradually decreased. Whereas the total concentrations of VCs decreased with prolonged storage periods. The contents of thiobarbituric acid reactive substances and hexanal increased with prolonged storage periods in all samples until four months and then gradually decreased except the hexanal contents in the control sample (BS1), which showed an increase up to six months. Saturated and monounsaturated fatty acids decreased after storage in all samples except the control. By contrast, polyunsaturated fatty acids increased with prolonged storage in all samples. The correlation analysis showed the positive correlation of flavor compounds with fatty acids, E-nose, and sensory notes.

Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation

To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)-mass spectrometry (MS), the aroma characteristics of them were analyzed by GC-olfactory (GC-O) method combined with sensory analysis and partial least-squares regression (PLSR) analysis. 12 common FFAs and 35 key aroma-active compounds were obtained. Combined with the results of odor activity value (OAV) and FD factor, benzaldehyde was found to be an important component in unoxidized tallow. (E,E)-2,4-Heptadienal, (E,E)-2,4-decadienal, (E)-2-nonenal, octanal, hexanoic acid, hexanal and (E)-2-heptenal were the key compounds involved in the tallow flavor oxidation. The changes in FFAs and volatile flavor compounds during oxidation and the metabolic evolution of key aroma-active compounds are systematically summarized in this study. The paper also provides considerable guidance in oxidation control and meat flavor product development.

Roasting intervention for the volatile composition of three varieties of nuts originating from Torreya yunnanensis

For the first time, the volatiles of three varieties of fresh and roasted Torreya yunnanensis nuts were investigated by solid-phase microextraction-gas chromatography-mass spectrometry. The results indicated that roasting had the greatest effect on the volatiles of millet capsules. Fresh nuts had many terpenes, esters, and aldehydes, while roasting led to the formation of pyrazines and furans. In subsequent work, short-term low temperature and small sample area exposed to high temperature had a large effect on the increase in some volatiles and was characterized by a green flavor, such as α-pinene, while ultrahigh-temperature (200 and 230°C) resulted in a decrease in the total volatiles with the generation of unpleasant flavors. Finally, the combination of 170°C for 40 min and slight crushing was found to be the best roasting conditions for samples by means of GC-MS and two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC/TOF-MS). PRACTICAL APPLICATIONS: Torreya yunnanensis and its nuts have broad development prospects because of their wide use and rich nutrition. However, inappropriate processing and lack of attention to natural materials such as nuts and wood leads to their poor usage. In addition, volatile compounds make a major contribution to the nut aroma, which is an important indicator of their sensory quality. However, no one has applied roasting technology to Torreya yunnanensis nuts or studied the volatile compounds of the roasted nuts. This study revealed the changes in the composition and content of volatile compounds in Torreya yunnanensis nuts before and after roasting, and the influence of different process points, suggesting that they are key contributors to the development of the related products.

Mild processing of seafood-A review

Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.

Changes in volatile organic compounds and lipid oxidation in traditional Chinese bacon during cold smoking

The smoking time of cold-smoked traditional Chinese bacon (TCB) in northeast Chongqing is not precisely controlled. In this study, the accumulation of, and changes in, volatile organic compounds (VOCs) during smoking were investigated by gas chromatography–ion mobility spectrometry (GC-IMS). Simultaneously, the lipid oxidation and sensory attributes of TCB were assessed. Thirty-nine VOCs were identified in samples, most of which were alcohols, aldehydes, ketones, and esters. Samples smoked for 12 and 15 days contained characteristic VOCs, mainly comprising phenols, esters, and heterocyclic compounds, which produce the flavor of mature TCB. Odorous substances other than characteristic VOCs reached their maximum or sub-maximum on day 12, which was consistent with the sensory assessment results. The peroxide value of TCB increased continuously with smoking; while 2-thiobarbituric acid reactive substances test (TBARS) values were at a lower level between days 9 and 12. Therefore, the recommended smoking time should be about 12 days.

Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish: cold-smoked salmon (CSS) stored under vacuum packaging (VP) or a modified atmosphere packaging (MAP) and VP salmon dill gravlax (SG). Classical microbiological analyses and 16S rRNA metabarcoding, biochemical analyses (trimethylamine, total volatile basic nitrogen (TVBN), biogenic amines, pH, volatile organic compounds (VOCs)) and sensory analyses (quantitative descriptive analysis) were performed on each product throughout their storage at a chilled temperature. The three products shared the same initial microbiota, which were mainly dominated by Photobacterium, Lactococcus and Lactobacillus genera. On day 28, the VP CSS ecosystem was mainly composed of Photobacterium and, to a lesser extent, Lactococcus and Lactobacillus genera, while Lactobacillus was dominant in the MAP CSS. The diversity was higher in the SG, which was mainly dominated by Enterobacteriaceae, Photobacterium, Lactobacillus and Lactococcus. Although the sensory spoilage was generally weak, gravlax was the most perishable product (slight increase in amine and acidic off-odors and flavors, fatty appearance, slight discoloration and drop in firmness), followed by the VP CSS, while the MAP CSS did not spoil. Spoilage was associated with an increase in the TVBN, biogenic amines and spoilage associated VOCs, such as decanal, nonanal, hexadecanal, benzaldehyde, benzeneacetaldehyde, ethanol, 3-methyl-1-butanol, 2,3-butanediol, 1-octen-3-ol, 2-butanone and 1-octen-3-one. This study showed that the processing and packaging conditions both had an effect on the microbial composition and the quality of the final product.

Pyrolysis of cajuput (Melaleuca leucadendron) twigs and rice (Oryza sativa) husks to produce liquid smoke-containing fine chemicals for antibacterial agent application

Pyrolysis of cajuput (Melaleuca leucadendron) twigs and rice (Oryza sativa) husks to produce liquid smoke and antibacterial activities of the liquid smoke fractions were investigated. The liquid smoke was produced by pyrolysis at 500 °C for 8 h and contained fine chemicals, such as acetic acid, carbonyl, cyclic ketones, and phenolic compounds with pH 2.1-2.9. The liquid smoke was separated by vacuum evaporation under vacuum conditions at low temperatures (40 °C, 50 °C, and 60 °C) to recover three fractions. The composition of each fraction influenced its antibacterial activities. Antibacterial activities of the liquid smoke fractions were tested against Gram-positive bacteria (Listeria monocytogenes, Bacillus subtilis, and Staphylococcus aureus) and Gram-negative bacteria (Salmonella typhimurium, Pseudomonas aeruginosa, and Escherichia coli). Whole fractions of the liquid smoke inhibited the six pathogenic bacteria, with the inhibition zone larger or smaller than the positive control. Among the liquid smoke fractions, the liquid recovered at 60 °C for the cajuput twigs and rice husks demonstrated a stronger inhibitory effect on bacterial growth than the other fractions.

Effect of different heating conditions on odor of yellowtail Seriola quinqueradiata muscles

The effects of different heating conditions set to prevent food poisoning on the volatile components, lipid oxidation, and odor of yellowtail fish, Seriola quinqueradiata, were investigated. The heating conditions did not affect the lipid oxidation, fatty acid composition, and volatile compounds of each part of the flesh. High-temperature/short-time (90 °C for 6 min) heating led to significantly higher trimethylamine (TMA) contents in all muscle parts and higher odor intensity of TMA in dark muscle (DM) compared to those of lower temperature heating. Sensory evaluation showed that the odor intensities of all muscle parts heated at high-temperature/short-time were stronger than those at low-temperature/long-time (63 °C for 30 min). All DM samples had less odor palatability than the other flesh parts. Therefore, DM may have contributed to the unfavorable odor of steamed yellowtail fish meat and high-temperature/short-time heating may have enhanced the odor of all flesh parts compared with those subjected to low-temperature/long-time.