Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis
Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis
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DOI：
10.1016/j.lwt.2022.114112
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发表时间：
2022-11-04
影响因子：
6
通讯作者：
Li, Laihao
中科院分区：
文献类型：
--
作者：
Wang, Yueqi;Wang, Huifang;Li, Laihao
金鲳鱼富含多不饱和脂肪酸（PUFA），在发酵过程中容易氧化水解。因此，本研究的目的是研究的作用，脂质氧化和脂质氧化衍生的脂肪酸（脂肪酸），以形成特定的挥发性有机化合物在发酵金鲷。结果表明，在发酵前期，油脂氧化较为剧烈。超氧化物、羟基、单线态氧和烷氧基自由基水平持续增加。此外，FA水平增加，不饱和脂肪酸（UFA）水平在所有时间点均最高。共鉴定出95种潜在的挥发性化合物，其含量在发酵过程中增加。从发酵鱼中鉴定出11种挥发性化合物，包括己醛、辛醛、1-辛烯-3-醇和3-甲基-1-丁醇。大部分特征性挥发性化合物包括脂质氧化衍生的醛和醇。此外，重要脂肪酸的水平，如油酸（C18：1，n9 c），亚油酸（C18：2，n6 c）和棕榈酸（C16：0），与丙醛，己醛和1-辛烯-3-醇的水平相关。总之，这些结果表明，脂肪酸是发酵金鲳鱼中特征挥发性化合物的重要前体，可以通过调控来提高发酵鱼的风味。
Golden pomfret is rich in polyunsaturated fatty acids (PUFAs), which are susceptible to oxidative hydrolysis during fermentation. Therefore, the objective of this study was to examine the roles of lipid oxidation and lipid oxidation-derived fatty acids (FAs) to the formation of specific volatile organic compounds in fermented golden pomfret. The results showed there was more drastic in lipid oxidation during the pre-fermentation period. There was a persistent increase in superoxide, hydroxyl, singlet oxygen, and alkoxy radical levels. Besides, FA levels increased, and unsaturated fatty acids (UFAs) levels were the highest at all time points. A total of 95 potential volatile compounds were identified and their contents increased during fermentation. Eleven volatile com-pounds, including hexanal, octanal, 1-octen-3-ol, and 3-methyl-1-butanol, were identified as characteristic vol-atile compounds in fermented fish. Most of the characteristic volatile compounds comprised lipid oxidation -derived aldehydes and alcohols. Furthermore, the levels of important FAs, such as oleic acid (C18:1, n9c), linoleic acid (C18:2, n6c), and palmitic acid (C16:0), were correlated with the levels of propanal, hexanal, and 1-octen-3-ol. Overall, these results indicated FAs are important precursors of characteristic volatile compounds in fermented golden pomfret and can be manipulated to enhance the flavor of fermented fish.