ArticleFoods (Basel, Switzerland)2024
GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
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- Machine learning for food flavor prediction and regulation: models, data integration, and future perspectives.Journal of advanced research · 2026Review
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- Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products byFoods (Basel, Switzerland) · 2026Article
- Integrated Metabolomics and Molecular Docking Reveal Spatial and Developmental Variations in Flavor and Bioactive Constituents ofFoods (Basel, Switzerland) · 2026Article
- Effects of Different Processing Methods on the Quality and Flavor Characteristics of Shiqi Pigeon (Molecules (Basel, Switzerland) · 2026Article
- Effects of differentFrontiers in nutrition · 2026Article
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- Production Systems and Feeding Strategies in the Aromatic Fingerprinting of Animal-Derived Foods: Invited Review.Foods (Basel, Switzerland) · 2025Review
- Impact of Steam Processing on the Physicochemical Properties and Flavor Profile ofFoods (Basel, Switzerland) · 2025Article
- Analysis of Volatile Components From Different Commercially Available Fenugreek Tinctures Based on GC-IMS and SPME-GC-MS and Their Correlation With Sensory Aroma.Food science & nutrition · 2025Article
- Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS-GC-IMS and in Silico Approaches.Foods (Basel, Switzerland) · 2025Article
- Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat.Food chemistry: X · 2025Article
- Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates.Ultrasonics sonochemistry · 2024Article
- Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes.Food chemistry: X · 2024Article
- Intelligent Evaluation and Dynamic Prediction of Oyster Freshness with Electronic Nose Based on the Distribution of Volatile Compounds Using GC-MS Analysis.Foods (Basel, Switzerland) · 2024Article
- Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2024Article
- The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat.Foods (Basel, Switzerland) · 2024Article
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8 authors.
Funding
Abstract
The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air-frying, and baking using a combination of an electronic nose, GC-IMS, and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steamed (B), and microwaved (C) treatment groups were similar, and the flavors of the baking (D) and air-frying (E) groups were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and the comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar for baking and air-frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least-squares discriminant analysis (OPLS-DA) and VIP analysis. These results showed that the cooking method could be a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly. The results can provide theoretical guidance for the more effective processing of fish products and the development of subsequent food products.
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