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Food Chem

Title:		Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms
Author(s):		Wu S; Yang J; Dong H; Liu Q; Li X; Zeng X; Bai W;
Address:		"College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. Electronic address: yangjuan-sky@163.com. College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. Electronic address: weidong_bai2010@163.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20201016
Issue:
Page Number:		128381 -
DOI:		10.1016/j.foodchem.2020.128381
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The key aroma compounds of six commercially available dry-cured Spanish mackerel (Scomberomorus niphonius, DCSM) were identified using electronic nose (E-nose), gas chromatography-olfactometry (GC-O), and two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS). A total of 38-55 aroma compounds were identified, and 21-26 of them, which presented high flavor dilution factors based on aroma extract dilution analysis, were quantified. Lastly, 9-14 key aroma compounds with high odor-active value, including 3-methyl-1-butanal, octanal, 1-octen-3-ol, nonanal, cis-4-decenal, ethyl caproate, (E)-2-octenal, (Z)-2-nonenal decanal, 3-methyl-1-butanol, 1-heptanol, 3-octanone, 2-octanol, and 6-methyl-5-hepten-2-one, were identified as the key aroma contributors in DCSM. Results also indicated that a longer dry-curing time would promote the generation of aroma compounds. The metabolism analysis implied that the auto-oxidation/oxidation of unsaturated fatty acids, such as oleic and linoleic acid, and the enzymatic degradation of l-leucine might be potential metabolic mechanisms"
Keywords:		"Animals China Electronic Nose Flavoring Agents/analysis Food Handling Food, Preserved/*analysis Gas Chromatography-Mass Spectrometry Perciformes/*metabolism Principal Component Analysis Volatile Organic Compounds/*analysis Dry-cured Spanish mackerel GC x;"
Notes:		"MedlineWu, Siliang Yang, Juan Dong, Hao Liu, Qiaoyu Li, Xiangluan Zeng, Xiaofang Bai, Weidong eng England 2020/10/25 Food Chem. 2021 Apr 16; 342:128381. doi: 10.1016/j.foodchem.2020.128381. Epub 2020 Oct 16"