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Food Chem

Title:		Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: Understanding the role of cooking method
Author(s):		Wei H; Wei Y; Qiu X; Yang S; Chen F; Ni H; Li Q;
Address:		"College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, China. Department of Food, Nutrition and Package Science, Clemson University South Carolina, Washington, DC 29634, USA; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, China; Department of Food, Nutrition and Package Science, Clemson University South Carolina, Washington, DC 29634, USA; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China. Electronic address: nihui@jmu.edu.cn. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China. Electronic address: qbli@jmu.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20220824
Issue:
Page Number:		134015 -
DOI:		10.1016/j.foodchem.2022.134015
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Cooking improves food aroma, but few studies have explored how cooking affects food aromas. Here, aroma changes in mildly salted large yellow croaker (Larimichthys crocea, MSLYC) after steaming, baking, frying, and deep frying was investigated. The raw fish was dominated by fishy notes but after cooking, the aroma became dominated by fatty notes. Nine volatiles, including hexanal, nonanal, (E, Z)-2, 6-nonadienal, (E, E)-2, 4-decadienal, 1-octen-3-ol, linalool, ethyl hexanoate, acetic acid and anethole, were identified as key odor-active compounds using GC-MS, OAV, and omission tests analyses. Changes in the concentrations of key odor-active compounds were mainly due to evaporation, oxidation of linolenic acids, and thermal catalyzed reactions. Interestingly, anethole was the key odor-active compound, providing new insight into the underlying reactions of cooked fish aroma"
Keywords:		"Animals Odorants/analysis *Volatile Organic Compounds/analysis Cooking/methods *Perciformes Linolenic Acids (E)-2-Undecenal (PubChem CID: 5283356) (E, E)-2, 4-Decadienal (PubChem CID: 16899) (E, E)-2, 4-Heptadienal (PubChem CID: 5283321) (E, Z)-2, 6-Nonadienal;"
Notes:		"MedlineWei, Haocheng Wei, Yukun Qiu, Xujian Yang, Shen Chen, Feng Ni, Hui Li, Qingbiao eng England 2022/09/23 Food Chem. 2023 Feb 15; 402:134015. doi: 10.1016/j.foodchem.2022.134015. Epub 2022 Aug 24"