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. (December 2021)

• Record Type: Journal Article
• Authors: Chen, Qian; Wang, Yueqi; Wu, Yanyan; Li, Chunsheng; Li, Laihao; Yang, Xianqing; Chen, Shengjun; Zhao, Yongqiang; Cen, Jianwei; Yang, Shaoling; Wang, Di
• Is Part Of: Food research international. Volume 150:Part A(2021)
• Publication Date: 2021-12
• Subjects: Fermented Trachinotus ovatus -- Volatile organic compounds -- Gas chromatography-ion mobility spectrometry -- Electronic nose -- Back propagation artificial neural network -- Quality control; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110739
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Volatile compounds dynamics were clarified by E-nose and GC-IMS during fermentation. Aroma differences could be detected by P30/2, P30/1, PA/2 and T30/1 in E-nose. GC-IMS identified 31 volatile compounds in fermented golden pomfret. BP-ANN model could effectively predict the fermentation stages of samples. Fermentation process significantly affected the profile of volatile compound types. 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.