ArticleFood chemistry: X2024
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC-MS and GC-IMS.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed.
- Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction.Food chemistry: X · 2026Article
- Effect of Time-Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish.Foods (Basel, Switzerland) · 2026Article
- Unraveling the Diversity of Characteristic Aroma Components in Huangjin Green Tea Across Different Flavor Categories.Foods (Basel, Switzerland) · 2026Article
- Formulation Optimization, Multi-Component Compounding Mechanisms, and Regeneration Insights of a Waste Vegetable Oil-Based Bitumen Regenerant.Materials (Basel, Switzerland) · 2026Article
- High-voltage electrostatic field thawing stabilizes water immobilization and preserves ventral-skin golden appearance in frozen large yellow croaker (Food chemistry: X · 2026Article
- Effects of drying methods on the nutritional, antioxidant capacity and volatile compounds ofFood chemistry: X · 2026Article
- Comparative Study of Key Aroma Components in Rice of Different Aroma Types Using Flavor Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Volatile Profiling and Variety Discrimination of Leather Using GC-IMS Coupled with Chemometric Analysis.Sensors (Basel, Switzerland) · 2026Article
- Multi-omics analysis of age-related changes in flavor compounds and lipid molecules of yak meat.Food chemistry: X · 2025Article
- Evaluation of flavor quality of commercial butter: A systematic comparison of sweet cream and cultured butter.Food chemistry: X · 2025Article
- Preparation of no-salt-added fish sauce with aroma and umami coexistence from yellowfin tuna dark meat.NPJ science of food · 2025Article
- Effects of Solid-State Fermentation withFoods (Basel, Switzerland) · 2025Article
- Fermented marigold meal enhances muscle nutrition and flavor in white feathered broilers via gut microbiota modulation.Food chemistry: X · 2025Article
- Comparative Analysis of Flavor Quality of Beef with Tangerine Peel Reheated by Stir-Frying, Steaming and Microwave.Foods (Basel, Switzerland) · 2025Article
- Physical Properties and Volatile Profile Changes of Cauliflower Treated with Onion and Beetroot Juices Using Vacuum Impregnation Process.Molecules (Basel, Switzerland) · 2025Article
- Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (Foods (Basel, Switzerland) · 2025Article
- Comparative study of volatile and non-volatile flavor substances in squid from multiple origins.Food chemistry: X · 2025Article
- Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.Foods (Basel, Switzerland) · 2025Article
- Characterization and discrimination of milk volatiles from donkey fed different roughages using GC-IMS.Frontiers in nutrition · 2025Article
- Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup.Food chemistry: X · 2025Article
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Authors and funding
6 authors.
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Abstract
In this study, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatiles of fish cakes obtained using five cooking methods, namely, steaming, baking, air frying, pan frying and deep frying. The odor activity value (OAV) and relative odor activity value (ROAV) were used to screen for the major aroma compounds. Orthogonal partial least squares discriminant analysis (OPLS-DA) and the variable influence on projection (VIP) were used to determine the characteristic flavor compounds in the fish cakes. A total of 72 volatile compounds were identified by GC-MS, and 41 volatile compounds were detected by GC-IMS. 3-ethyl-2,5-dimethylpyrazine and 2,5-dimethylpyrazine were not detected in either CK or SS. The OPLS-DA models for GC-MS and GC-IMS analyses were constructed based on VIP values, and 8 and 7 compounds, respectively, were screened as characteristic aroma compounds. The results of this study provide new insights into the dynamics of flavor formation in reheated fish cakes and provide a theoretical basis for the optimization of the production process of this food product.
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