文献类型：期刊文献

英文题名：Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC-MS and GC-IMS

作者：Yang, Xuebo[1];Chen, Qiuhan[1];Liu, Shouchun[1,2,3];Hong, Pengzhi[1,2,3];Zhou, Chunxia[1];Zhong, Saiyi[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Prefabricated, Guangdong Prov Key Lab Aquat Prod Proc & Safety,Gu, Zhanjiang 524088, Peoples R China;[2]Southern Marine Sci & Engn Guangdong Lab Zhanjiang, Zhanjiang 524004, Peoples R China;[3]Technol Guangdong Ocean Univ, Sch Food Sci, Zhanjiang, Peoples R China

年份：2024

卷号：22

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:001221194500001)、、EI(收录号：20241315800108)、Scopus(收录号：2-s2.0-85188423161)、WOS

基金：This work was supported by the Guangdong Ocean University Research Initiation Project (060302042311) ; the Innovative Team Program of High Education of Guangdong Province (2021KCXTD021) ; Research and Development Project of Maoming Tilapia Advantageous and Characteristic Industrial Cluster (22282109-1) ;Development Project about Marine Economy Demonstration of Zhanjiang City (Nos. XM- 202008-01B1) ;Guangdong Province Modern Agricultural Industry Technology System Innovation Team Building Project (2023KJ150)

语种：英文

外文关键词：Fish cakes; Volatile compounds; Cooking methods; OPLS-DA

外文摘要：In this study, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatiles of fish cakes obtained using five cooking methods, namely, steaming, baking, air frying, pan frying and deep frying. The odor activity value (OAV) and relative odor activity value (ROAV) were used to screen for the major aroma compounds. Orthogonal partial least squares discriminant analysis (OPLS-DA) and the variable influence on projection (VIP) were used to determine the characteristic flavor compounds in the fish cakes. A total of 72 volatile compounds were identified by GC-MS, and 41 volatile compounds were detected by GC-IMS. 3-ethyl-2,5-dimethylpyrazine and 2,5-dimethylpyrazine were not detected in either CK or SS. The OPLS-DA models for GC-MS and GC-IMS analyses were constructed based on VIP values, and 8 and 7 compounds, respectively, were screened as characteristic aroma compounds. The results of this study provide new insights into the dynamics of flavor formation in reheated fish cakes and provide a theoretical basis for the optimization of the production process of this food product.