Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression

Abstract

In this study, the aroma volatile compounds of commercial Chinese traditional fermented fish (Suan yu) from western Hunan were investigated. A total of 59 volatile compounds were identified and quantified by GC-MS combined with headspace solid-phase microextraction. Esters and alcohols presented over 50 percent of the overall aroma in concentration. With the calculation of odor activity values (OAVs), 20 odorants were recognized as aroma-active compounds due to their OAVs greater than 1, including esters (10), alcohols (5), acids (1), and aldehydes (4). Sensory evaluation revealed higher scores in estery, fruity, and grassy attributes than others. A positive correlation between sensory attributes and aroma-active compounds was clearly elaborated by partial least squares regression analysis (PLSR). PLSR results indicated that ethyl-2-methylbutyrate, ethyl 3-methylbutyrate, and ethyl decanoate were significantly and positively correlated with fruity attribute, while ethyl hexanoate and 1-octen-3-ol had a significant positive impact on estery and grassy attribute, respectively. This study elaborates the aroma profile of Suan yu from western Hunan of China, and implies the availability of PLSR for the flavor evaluation of fish products.

Effect of solid‐state fermentation by three different Bacillus species on composition and protein structure of soybean meal

“…Alcohols are good flavor enhancers, and straight‐chain alcohols with a low threshold value may provide a desirable aroma 30 . Most esters can exude a fruity aroma and as a consequence are regarded as key volatile compounds due to their low threshold values 31 . Compared with SBM fermented by B. licheniformis YYC4, fermentation with B. subtilis 10 160 and G. stearothemophilus A75 decreased the content of aldehydes, ketones, alcohols and esters.…”

“…30 Most esters can exude a fruity aroma and as a consequence are regarded as key volatile compounds due to their low threshold values. 31 Compared with SBM fermented by B. licheniformis YYC4, fermentation with B. subtilis 10 160 and G. stearothemophilus A75 decreased the content of aldehydes, ketones, alcohols and esters. Palmitic acid, widely present in oils with a slight toxicity and irritation, 32 in SBM with a percentage of 34.68%, was completely changed into other acidic compounds during fermentation.…”

Modification of volatile profiles of silver carp surimi gel by immersion treatment with hydrogen peroxide (H2O2)

“…The GC‐MS conditions were conducted according to Gao et al . (2020). The volatile compounds were identified according to NIST2005 and Wiley 7 standard libraries and by calculating their Koavts index (KI) in relation to a series of standard alkanes (C8–C26), and semi‐quantified by using the internal standard.…”

Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu)

“…Traditional Suanyu is usually prepared in small family workshops without adding a standardized starter culture. The manufacturing process consists of mixing whole freshwater fish (carp, white amur, or crucian carp) with cooked rice, spices, and salt, with fermentation in anaerobic conditions for at least 1–2 months [ 2 , 3 ].…”