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Front Bioeng Biotechnol

Title:		Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages
Author(s):		Wang Y; Wu Y; Shen Y; Li C; Zhao Y; Qi B; Li L; Chen Y;
Address:		"Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R and D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China. Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China"
Journal Title:		Front Bioeng Biotechnol
Year:		2021
Volume:		20211231
Issue:
Page Number:		805364 -
DOI:		10.3389/fbioe.2021.805364
ISSN/ISBN:		2296-4185 (Print) 2296-4185 (Electronic) 2296-4185 (Linking)
Abstract:		"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"
Keywords:		electronic nose fermented Mandarin fish gas chromatography-mass spectrometry metabolic footprint quality control volatile organic compound;
Notes:		"PubMed-not-MEDLINEWang, Yueqi Wu, Yanyan Shen, Yingying Li, Chunsheng Zhao, Yongqiang Qi, Bo Li, Laihao Chen, Yufeng eng Switzerland 2022/01/18 Front Bioeng Biotechnol. 2021 Dec 31; 9:805364. doi: 10.3389/fbioe.2021.805364. eCollection 2021"