Comprehensive analysis of flavor compounds and metabolites of vinasse hairtail fermentation based on GC-IMS and untargeted-based metabolomics

Abstract

This study focused on investigating the degradation of proteins, metabolites, and flavors during the fermentation of vinasse hairtail, a local specialty fermented food in Zhoushan, China. The whole-protein SDS-PAGE results showed significant degradation of proteins, particularly actin and myosin. Total free amino acid content significantly increased, glutamate, leucine, alanine, and lysine were identified as the primary flavor amino acids conducive to the flavor, with umami, sweet, and bitter amino acids being predominant. The volatile constituents of the vinasse hairtail samples collected before fermentation (0 days) and after fermentation (8 days) were examined using gas chromatography-ion mobility spectrometry (GC-IMS). It revealed a total of 83 volatile flavor compounds, with the relative content of esters increasing and alcohols decreasing during fermentation. The untargeted metabolomics analysis identified 395 unique metabolites; the top 100 metabolites exhibited significant differences, including 52 oligopeptides, 18 organic acids and their derivatives, and 12 lipids and lipid molecules. The metabolic pathways involved in N-glycan biosynthesis, taurine and hypotaurine metabolism, pyrimidine metabolism, glycerophospholipid metabolism, alanine, aspartic acid, and glutamic acid metabolism, tricarboxylic acid cycle, and histidine metabolism. These pathways contribute to the generation of amino acids, sugars, organic acids, and other flavor compounds, ultimately influencing the evolution of the flavor of vinasse hairtail.