| Title: | Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages |
| Author(s): | Chen Q; Wang Y; Wu Y; Li C; Li L; Yang X; Chen S; Zhao Y; Cen J; Yang S; Wang D; |
| Address: | "Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Sanya Tropical Fisheries Research Institute, Sanya 572018, China. Electronic address: wangyueqi@scsfri.ac.cn. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: wuyygd@163.com. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Sanya Tropical Fisheries Research Institute, Sanya 572018, China" |
| DOI: | 10.1016/j.foodres.2021.110739 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Fermented golden pomfret (Trachinotus ovatus) is appreciated by local consumers owing to its distinct flavor. Electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS) technologies were used to analyze the changes in volatile compounds responsible for evolution of the golden pomfret odor profile during fermentation. Forty-five ion peaks were detected using GC-IMS. Although aldehydes represented the major initial volatile compound group, their levels decreased as fermentation proceeded. Between 3 and 15 days, increased levels of esters contributed to a stable volatile organic compounds profile. After 18 days, high levels of indole and pyrazines were detected. Eleven key volatile compounds were screened based on partial least squares discriminant analysis (PLS-DA). Back propagation artificial neural network (BP-ANN) predicted the fermentation stage enabling the development of better strategies to regulate golden pomfret fermentation. This study provided a theoretical basis for real-time monitoring and quality control of Chinese fermented golden pomfet" |
| Keywords: | Fermentation Gas Chromatography-Mass Spectrometry Machine Learning Odorants/analysis *Volatile Organic Compounds/analysis Back propagation artificial neural network Electronic nose Fermented Trachinotus ovatus Gas chromatography-ion mobility spectrometry; |
| Notes: | "MedlineChen, Qian Wang, Yueqi Wu, Yanyan Li, Chunsheng Li, Laihao Yang, Xianqing Chen, Shengjun Zhao, Yongqiang Cen, Jianwei Yang, Shaoling Wang, Di eng Research Support, Non-U.S. Gov't Canada 2021/12/07 Food Res Int. 2021 Dec; 150(Pt A):110739. doi: 10.1016/j.foodres.2021.110739. Epub 2021 Oct 11" |
