Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS

Abstract

The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (Lateolabrax maculatus). The volatile compounds in different production steps were characterized by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 85 compounds were identified, and 25 compounds that may be considered as potential key compounds were screened by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Results indicated that aldehydes were the major volatile compounds throughout the processing. The characteristic volatile compound in fresh samples was hexanol, and curing was an effective method to remove the fishy flavor. The concentration of volatile compounds was significantly higher in dried, smoked, and heated samples than in fresh and salted samples. Aldehydes accumulated because of the drying process, especially heptanal and hexanal. Smoke flavoring was an important stage in imparting smoked flavor, where phenols, furans and ketones were enriched, and heating leads to the breakdown of aldehydes and alcohols. This study will provide a theoretical basis for improving the quality of smoke-flavored sea bass products in the future.

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

“…GC-IMS is a nontargeted analytical method for the identification of volatile compounds using retention time and drift time( Feng et al, 2022 ) and has the characteristics of rapid detection, intuitive results and portability. The topography obtained from the GC-IMS analysis in this study is shown in Fig.…”

Study on Volatile Chemicals as Spoilage Indexes of Salmon by HS-SPME-GC-MS Technique during Non-Frozen Storage

“…The volatile compounds were extracted according to the method described in Hua Feng [35] with minor modifications. In brief, approximately 2 g minced fish, 4 mL saturated sodium chloride solution, and 5 μL 2, 4, 6-trimethylpyridine solution (Internal Standard) were added to the headspace bottle.…”

Effects of Plant Extracts (Clove, Fennel, Rosemary, Cinnamon, and Tea Polyphenols) on Microbiological, Chemical, and Sensory Quality of Smoke-Flavored Sea Bass during Chilled Storage

“…Referring to the processing method of Çakir and Ayvaz 21 and Belichovska et al, 22 the pre-treated fish fillets were soaked in a salt solution for 4 h, then dried in a hot-air drying oven (60 °C, 2 h) to reach 65.5 ± 5.5% of the original weight by dry weight, and immersed in a solution of smoke flavoring in water for 2 min with a fish-toflavoring solution proportion of 1:15 (w/v), and smoked fillets were kept at room temperature for 2 h to react between smoke components and fish flesh and heated in an oven (180 °C, 10 min). To determine the optimal process parameters, select salt concentration (1, 3, 5, 7, and 9%), smoke flavors concentration (2, 4, 6, 8, and 10%), cooking temperature (70, 90, 110, 130, and 150 °C), and cooking time (5,15,25,35, and 45 min) were four groups of single factors, and the process was optimized through orthogonal experiments (Table S1).…”

“…However, after a long period of smoking, the direct contact between fish and smoke poses potential hazards and safety issues. 5 Therefore, smoke flavors have been developed, and treating fish with smoke flavors can be a successful alternative to obtain a similar smoky effect to the traditional process. 6 Many researchers have optimized the ″smoke flavoring″ process to obtain the best sensory properties of smoked fish fillets, 7,8 but most of the studies have focused mainly on the sensory aspects, ignoring the shelf-life of the product and its quality, especially the high risk of microbial contamination during storage.…”

“…Traditional smoking is a combination of salting, drying, and hot or cold smoking processes that not only prolongs the storage period of fish but also imparts a characteristic smoky flavor. However, after a long period of smoking, the direct contact between fish and smoke poses potential hazards and safety issues . Therefore, smoke flavors have been developed, and treating fish with smoke flavors can be a successful alternative to obtain a similar smoky effect to the traditional process .…”