Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages.

Yueqi Wang,Yanyan Wu,Yufeng Chen,Chunsheng Li,Bo Qi,Yongqiang Zhao,Yingying Shen,Laihao Li

doi:10.3389/fbioe.2021.805364

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.

Highlights

Spontaneous fermentation is a traditional method for extending the shelf life, improving the flavor, and enhancing the quality of food (Wang et al, 2020)
In the principal component analysis (PCA) plot, the 0 day sample was distant from the other samples, mainly because of the flavor conferred to the product by fermentation; the overall odor was similar at 4, 8, and 12 days, revealing significant differences between the fermented and raw samples
gas chromatography–ion mobility spectrometry (GC-IMS) combined with electronic nose (E-nose) analysis was used to comprehensively determine the flavor development of mandarin fish products during fermentation

Summary

Introduction

Spontaneous fermentation is a traditional method for extending the shelf life, improving the flavor, and enhancing the quality of food (Wang et al, 2020). Flavor is an important indicator of the sensory quality of fermented mandarin fish and a key attribute that drives consumer choice (Feng et al, 2021). The production of fermented fish is a time-consuming process, but it is key to the development of the characteristic flavor (Xu et al, 2021). VOCs were generated through protein hydrolysis, lipid degradation and oxidation, Maillard reactions, and Strecker degradation during fermentation. These findings have important implications for exploring the core functional microorganisms involved in this process

Methods

Results

Conclusion