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

作　　者：Shi Nie Laihao Li Yueqi Wang Yanyan Wu Chunsheng Li Shengjun Chen Yongqiang Zhao Di Wang Huan Xiang Ya Wei 

机构地区：[1]Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,National R&D Center for Aquatic Product Processing,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou,510300,China [2]Co-Innovation Center of Jiangsu Marine Bio-industry Technology,Jiangsu Ocean University,Lianyungang,222005,China [3]College of Food Science and Technology,Shanghai Ocean University,Shanghai,201306,China [4]Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian,116034,China

出　　处：《Food Bioscience》2022年第6期566-576,共11页食品生物科学（英文）

基　　金：supported by the National Natural Science Foundation of China[32001733];the Earmarked fund for CARS[CARS-46 and CARS-47];the Guangdong Basic and Applied Basic Research Foundation[2021A1515010833];Young Talent Support Project of Guangzhou Association for Science and Technology[QT20220101142];the Special Scientific Research Funds for Central Non-profit Institutes and Chinese Academy of Fishery Sciences[2020TD69].

摘　　要：Volatile organic compounds are important indicators of the characteristic flavor of traditional fermented fish products. In the present study, gas chromatography-ion mobility mass spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) were used to identify and quantify the volatile organic compounds (VOCs) in fermented sea bass. Thirty-six and 104 VOCs were identified by GC-IMS and GC-MS, respectively. Aldehydes were the principal contributors to the formation of the overall flavor of fermented sea bass. The characteristic VOCs in fermented sea bass were identified based on loading plots. GC-IMS and GC-MS, along with variable influence on projection (VIP), identified six and four VOCs as biomarkers, respectively, in fermented sea bass. This investigation demonstrated that GC-IMS could rapidly detect VOCs in a simple manner in fermented sea bass. The results of the present study also provide a theoretical basis for determining flavor formation in fermented sea bass.

关 键 词：Sea bass fermentation Gas chromatography-ion mobility mass spectrometry Gas chromatography-mass spectrometry Volatile organic compounds 

分 类 号：O62[理学—有机化学]