Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages.
Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages.
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DOI：
10.3389/fbioe.2021.805364
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发表时间：
2021
影响因子：
5.7
通讯作者：
Chen Y
中科院分区：
文献类型：
--
作者：
Wang Y;Wu Y;Shen Y;Li C;Zhao Y;Qi B;Li L;Chen Y
中国发酵桂鱼（Siniabuela chuatsi）具有独特的香气特征，深受当地消费者的喜爱。本研究将电子鼻技术与气相色谱-离子迁移谱技术相结合，建立了发酵桂鱼挥发性成分的指纹图谱。数据的清晰分离使得不同发酵阶段的桂鱼样品可以使用电子鼻分析进行区分。发酵过程中鉴定出43种挥发性有机化合物。此外，采用偏最小二乘判别分析筛选发酵桂鱼中不同的VOC代谢产物，6种VOC的水平在发酵过程中发生了显著变化（投影变量重要性>1; p < 0.05）。三种VOC，即，己醛-D、壬醛和柠檬烯被鉴定为发酵的潜在生物标志物。该研究为传统桂鱼发酵过程中风味的实时监测和质量控制提供了理论依据。
Chinese fermented mandarin fish (Siniperca chuatsi) have unique aroma characteristics that are appreciated by local consumers. In this study, electronic nose (E-nose) and gas chromatography–ion mobility spectrometry analyses were combined to establish a volatile fingerprint of fermented mandarin fish during fermentation. Clear separation of the data allowed mandarin fish samples at different fermentation stages to be distinguishing using E-nose analysis. Forty-three volatile organic compounds were identified during fermentation. Additionally, partial least squares discrimination analysis was performed to screen for different VOC metabolites in the fermented mandarin fish; the levels of six VOCs changed significantly during fermentation (variable importance in projection >1; p < 0.05). Three VOCs, i.e., hexanal-D, nonanal, and limonene were identified as potential biomarkers for fermentation. This study provided a theoretical basis for flavor real-time monitoring and quality control of traditional mandarin fish fermentation.
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