Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS

Nie, Shi; Li, Laihao; Wang, Yueqi; Wu, Yanyan; Li, Chunsheng; Chen, Shengjun; Zhao, Yao; Wang, Di; Xiang, Huan; Wei, Ya

doi:10.1016/j.fbio.2022.102048

Cited by 36 publications

(21 citation statements)

References 47 publications

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“…The higher contents of methyl 2-hydroxy-4-methylpentanoate and diisobutyl 2,2,4-trimethyl-1,3-pentanediol diisobutyrate confer a fruity aroma after cooking [31]. Small amounts of certain acids, such as caprylic acid, nonanoic acid, myristic acid, and npentadecanoic acid, have a fruity, coconutty, and waxy flavor, respectively, and were also detected [32].…”

Section: Gc-ms Analysismentioning

confidence: 99%

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GC-MS, GC-IMS and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Using Different Cooking Methods

Chen,

Yang,

Liu

et al. 2023

Preprint

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The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air frying and baking using a combination of an electronic nose, GC-IMS and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steam (B) and microwave (C) treatment groups were similar, and the flavors of baking (D) and air frying (E) were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar to the baking and air frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least squares discriminant analysis (OPLS-DA) and VIP analysis. These results show that cooking method is a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly.

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Section: Gc-ms Analysismentioning

confidence: 99%

“…The alcohol content was approximately 20%, with no significant differences between groups [6]. Esters impart a fruity taste to meat products and have an important influence on flavor [22]. The content of esters was 10.86-15.59% and included propyl acetate, ethyl acrylate, propyl propionate and other esters.…”

Section: Gc-ims Analysismentioning

confidence: 99%

GC-MS, GC-IMS and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Using Different Cooking Methods

Chen,

Yang,

Liu

et al. 2023

Preprint

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“…The evaluation of food flavour by individuals is a highly intricate process. Flavour is a combination of odour and taste, and volatile flavour components play a crucial role in determining the overall flavour and quality of fermented products (Nie et al ., 2022). The odour emitted by food either before or during consumption directly influences an individual's final assessment of the product's flavour.…”

Section: Effects Of Lipase and Lox On The Main Volatile Flavour Compo...mentioning

confidence: 99%

Effect of lipase and lipoxygenase on lipid metabolism and the formation of main volatile flavour compounds in fermented fish products: a review

Ye,

Tan,

et al. 2024

Int J of Food Sci Tech

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SummaryLipid metabolism due to lipid hydrolysis and oxidation considerably contributes to the final product quality of fermented fish products and especially impacts its flavour. Lipase and lipoxygenase (LOX) are key enzymes involved in lipid metabolism. Endogenous lipases (lipase from fish muscle and adipose tissue) and/or exogenous lipases (lipase from microorganisms, the added lipase) catalyse the hydrolysis of lipids, producing numerous free fatty acids. LOX in fish gills and skin tissues plays an important role in lipid oxidation. During the catalysis by LOX, polyunsaturated fatty acids having cis, cis‐1,4‐pentadiene structure are oxidised, finally leading to the generation of flavour precursors or compounds such as alcohols, aldehydes, ketones, esters and acids. The addition of lipase effectively enhances the content of acidic components. Simultaneously, fermented fish products with a start culture capable of producing both lipase and LOX exhibit higher levels of flavour and aroma. In this process, the collaborative action of lipase and LOX generates a rich array of volatile flavour components. This review offers a comprehensive overview of the distinct functions and effects of both endogenous and exogenous lipase, along with LOX, in fermented fish products, as well as their roles in lipid metabolism. The study also explores their effects on the main volatile flavour compounds of fermented fish products. Moreover, the article discusses the prospects of applying lipase and LOX in fermented fish products, highlighting some limitations in current research and offering recommendations for future studies.

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“…In addition, some studies have shown that in HM-treated soils, the bacterial community structure undergoes significant recombination [ 5 ]. Therefore, it is of great significance to explore the changes in endophytic bacteria under heavy metal stress to improve plant resistance to heavy metal stress [ 6 ]. Therefore, explicating endophyte resources has the potential to improve plant resistance to heavy metals and repair heavy metal pollution [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Heavy Metal Stressors on the Endophytic Community Composition and Diversity of Symphytum officinale

Ma,

Chen,

et al. 2024

Microorganisms

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Endophytes play an important role in helping plants resist heavy metal stress. However, little is known about the effects of different heavy metals on the diversity and composition of endophyte communities. In this study, we used 16S and ITS amplicon sequencing to reveal the structure and function of endophytes in Symphytum officinale under different heavy metal stressors. The results showed that the endophytic fungal diversity decreased compared with the control under the different heavy metals stressors, while the diversity of endophytic bacteria showed an increasing trend. The biomarker analysis indicated that Zn and Pb stress led to obvious branches. Specific OTUs analysis showed that there were 1224, 597, and 1004 OTUs specific under Zn, Pb, and Cd stress in the bacterial community and 135, 81, and 110 OTUs specific under Zn, Pb, and Cd stress in the fungal community. The co-occurrence network showed changes in microbial interactions under heavy metal contamination conditions, suggesting that endophytic bacteria play an important role in the resistance of host plants. The Spearman analysis showed that the correlation between endophytic bacteria and endophytic fungi in relation to heavy metal transport exhibited variations. Our results expand the knowledge of the relationships of plant–microbe interactions and offer pivotal information to reveal the role of endophytes under different heavy metal stress conditions.

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Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS

Cited by 36 publications

References 47 publications

GC-MS, GC-IMS and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Using Different Cooking Methods

GC-MS, GC-IMS and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Using Different Cooking Methods

Effect of lipase and lipoxygenase on lipid metabolism and the formation of main volatile flavour compounds in fermented fish products: a review

Effects of Different Heavy Metal Stressors on the Endophytic Community Composition and Diversity of Symphytum officinale

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