Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS.

Abstract

The impacts of the vacuum freeze (VFD), hot air (HAD), microwave (MD) and vacuum microwave (VMD) drying on the flavour of golden pompano fillets were evaluated using an electronic nose (E-nose), an electronic tongue (E-tongue) and simultaneous distillation extraction (SDE) - gas chromatography - mass spectrometry (GC-MS). The results showed that the E-nose and E-tongue systems could effectively differentiate volatile compounds of four samples. A total of 86 volatile flavour components were identified in the dried fillets; the main flavour components contained hydrocarbons (39), aldehydes (15), esters (10) and alcohols (9). HAD, MD and VMD processing promoted a gradual reduction in ketones and the generation of esters, while the fillets that were processed by VFD contained more hydrocarbon (29.68%) and alcohol (2.64%) compounds. The volatile compounds of dried golden pompano fillets were developed through four potential pathways, including the Maillard reaction, lipid oxidation and degradation, protein hydrolysis, and Strecker degradation.