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Huang YZ, Liu Y, Zhu R, Ma X, Xin S, Zhu B, Dong XP. Multi-omics Analysis of Volatile Flavor Components in Pacific Chub and Spanish Mackerel during Freezing using GC-MS-O. Food Chem 2024; 443:138534. [PMID: 38320377 DOI: 10.1016/j.foodchem.2024.138534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 12/15/2023] [Accepted: 01/20/2024] [Indexed: 02/08/2024]
Abstract
This study employed gas chromatography-mass spectrometry with olfactory (GC-MS-O) and multi-omics methods to investigate the changes in volatile flavor compounds during the freezing process of Pacific chub mackerel (Scomber japonicus) from Japan and China, and Spanish mackerel (Scomberomorus niphonius). A total of 18 volatile flavor compounds were identified, and significant differences in volatile flavor components were observed among samples frozen for 1 week, 1 year, and 2 years. The results of the Partial least squares regression (PLSR) indicated that the fishy odor was correlated with independent variables such as fatty acids (FA 22:4, FA 28:6, FA 24:4), differentially expressed genes (Gene.2425 (NDUFA5), Gene.38 (GPX1), and Gene.2844 (DAD1)). Classification and regression tree (CART) analysis revealed that the peak area values of fatty acids (FA 22:5, FA 20:4) and fatty acid esters of hydroxy fatty acids (FAHFA 18:0/22:3) were the main differentiating factors for fishy odor perception.
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Affiliation(s)
- Yi-Zhen Huang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yu Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Rui Zhu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiaoxiao Ma
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Songlin Xin
- Sichuan Tourism University, no.459, Hongling Road, Longquanyi District, Chengdu 610100, Sichuan Province, China
| | - Beiwei Zhu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
| | - Xiu-Ping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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Huang YZ, Liu Y, Jin Z, Cheng Q, Qian M, Zhu BW, Dong XP. Sensory evaluation of fresh/frozen mackerel products: A review. Compr Rev Food Sci Food Saf 2021; 20:3504-3530. [PMID: 34146450 DOI: 10.1111/1541-4337.12776] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 04/27/2021] [Accepted: 05/05/2021] [Indexed: 11/30/2022]
Abstract
Mackerel has received considerable attention in the global food market as one of the most important pelagic commercial fish species. The quality of mackerel is influenced by species, season, fishing area, nutritional status, catching method, handling, and storage. Due to the mackerel's perishability, its quality is mainly measured by sensory procedures. Although considerable effort has been made to explore quick and reliable quality analysis, developing a practical and scientific sensory evaluation of mackerel has been an active ongoing study area to meet the quality evaluation demand of the industry. Different sensory evaluation methods have been used to assess the mackerel fish quality, including Palatability and Spoilage test, Torry scheme, EU scheme, Quality Index Method, Catch damage index and Processed fish damage index, Affective test, Discriminative test, and Descriptive test. Each method has its strength and weakness. Despite mackerel sensory evaluation protocols having undergone partial harmonization, specific sample process needs to be carefully followed to minimize the change during sample preparation. This review summarizes the sensory evaluation methods in mackerel research, the factors affecting sensory evaluation, and then updates the latest advances in mackerel sensory evaluation and offers guidance for presenting its application in the mackerel chain. Also, each technique's advantages and limitations are discussed. In our opinion, the future trends for sensory evaluation of mackerel should be consumer-centric.
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Affiliation(s)
- Yi-Zhen Huang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yu Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Zheng Jin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Qiaofen Cheng
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| | - Bei-Wei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Xiu-Ping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
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Huang XH, Fu BS, Qi LB, Huo LD, Zhang YY, Du M, Dong XP, Zhu BW, Qin L. Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps. Food Funct 2019; 10:6473-6483. [DOI: 10.1039/c9fo01209e] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aroma of grilled eel is affected by three key processing steps: curing, steaming, and grilling.
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Affiliation(s)
- Xu-Hui Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- China
| | - Bao-Shang Fu
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Li-Bo Qi
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Li-Duo Huo
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Yu-Ying Zhang
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Ming Du
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Xiu-Ping Dong
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Bei-Wei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- China
| | - Lei Qin
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
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Olfactory discrimination ability of South African fur seals (Arctocephalus pusillus) for enantiomers. J Comp Physiol A Neuroethol Sens Neural Behav Physiol 2012; 199:535-44. [DOI: 10.1007/s00359-012-0759-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2012] [Revised: 09/12/2012] [Accepted: 09/12/2012] [Indexed: 10/27/2022]
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Duflos G, Leduc F, N'Guessan A, Krzewinski F, Kol O, Malle P. Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2568-2575. [PMID: 20718023 DOI: 10.1002/jsfa.4122] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The freshness of whiting was studied at five stages of ice storage by comparing the analysis of volatile compounds obtained through solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS) with two sensory methods. RESULTS Of the volatile compounds identified, 38 were analysed using a statistical multivariate approach and classified according to their role in the estimation of freshness during storage as markers of freshness or spoilage. Regarding the evolution of the presence or absence of individual compounds, three categories were defined. For example, the volatile compounds propanal, hexanal, 1-penten-3-ol, pentanal, 2,3-pentanedione, 1-penten-3-one, heptanal, (E)-2-pentenal, 2,3-octanedione, (Z)-2-penten-1-ol, 1-pentanol, butanal, octanal, 3,5,5-trimethyl-2-hexene, 1-hexanol and 4,4-dimethyl-1,3-dioxane appeared highly relevant, because they are found throughout storage and can be divided into several categories that are directly related to the quality of fish. CONCLUSION SPME/GC/MS combined with a statistical multivariate approach may be a useful method to identify volatile compounds and characterise fish freshness during storage.
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Affiliation(s)
- Guillaume Duflos
- ANSES, Laboratoire des Produits de la Pêche, Boulogne-sur-Mer, France.
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Varlet V, Fernandez X. Review. Sulfur-containing volatile compounds in seafood: occurrence, odorant properties and mechanisms of formation. FOOD SCI TECHNOL INT 2010; 16:463-503. [PMID: 21339165 DOI: 10.1177/1082013210379688] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An inventory of the most part of sulfur-containing volatile compounds (SCVCs) present in seafood was carried out. These molecules constitute key compounds to understand and improve seafood quality. According to their nature, concentration and environmental parameters (temperature), they can move the overall seafood odor from desirable to rotten. Sulfury odors can also indicate problems in sanitary quality. Thus, it is essential to monitor the generation of these compounds to better control the organoleptic and sanitary quality of seafood. SCVC were divided in two categories: aliphatic compounds and cyclic compounds. Among cyclic SCVC, several families of compounds can be distinguished as thiophenes, thiazoles and their respective derivatives. The main pathways of formation of SCVC in seafood are investigated in order to better understand their presence in seafood aroma. Microbial mediated enzymatic reactions are mainly implied in the generation of aliphatic SCVC whereas Maillard reactions are involved in the generation of cyclic SCVC. A small part of SCVC could also derive from the environment by direct bioaccumulation of S-containing molecules or precursors. Then, the occurrence of SCVC in seafood is discussed according to the extraction methods, analysis methods - sometimes olfactometric methods and the species - the state and the average biochemical composition of the seafood matrix in which they were recovered. Finally, among the identified SCVC, the odorant properties of odor-active volatile compounds were investigated. Aromatic notes and odorant thresholds for odorant SCVC of seafood aroma are listed. Both pathways of formation and lists of SCVC linked to their odorant properties constitute important indicators to optimise seafood quality from an organoleptic and sanitary point of view.
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Affiliation(s)
- V Varlet
- Université de Nice-Sophia Antipolis, Laboratoire de Chimie des Molécules Bioactives et des Arômes, UMR 6001 CNRS-UNSA, Faculté des Sciences 28, avenue Valrose 06108 NICE Cedex 2, France.
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Cruz-Romero MC, Kerry JP, Kelly AL. Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas). INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2007.05.003] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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ALASALVAR C, ODABASI AZ, DEMIR N, BALABAN MÖ, SHAHIDI F, CADWALLADER KR. Volatiles and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis, Electronic Nose, and Dynamic Headspace Analysis/Gas Chromatography-Mass Spectrometry. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb13382.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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