ArticleJournal of the science of food and agriculture2026
Integrated volatile profiling and metabolomics reveal changes in volatile compounds during low-temperature smoking of sea bass (Lateolabrax maculatus).
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundLow-temperature smoking is increasingly used as a mild processing approach to develop the characteristic aromas of fish products; however, the origins and stage-dependent changes in volatile compounds during processing remain insufficiently understood. This study investigated volatile changes in sea bass (Lateolabrax maculatus) during low-temperature smoking using an integrated strategy combining gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography-mass spectrometry (GC-MS), multivariate analysis, and untargeted metabolomics.
resultsGas chromatography-ion mobility spectrometry detected 31 volatile compounds and GC-MS detected 39, showing pronounced stage-dependent shifts in volatile profiles. Multivariate analysis, specifically orthogonal partial least squares discriminant analysis (OPLS-DA), clearly discriminated early stage samples (S1-S3) from smoked and matured samples (S4-S5) and identified stage-discriminant volatiles. Metabolomics-based pathway enrichment indicated that representative lipid-related volatiles, including hexanal, (E)-2-octenal, and 1-octen-3-ol, were associated with linoleic and α-linolenic acid oxidation pathways. After smoking, phenolic and furanic compounds commonly associated with wood thermal decomposition (e.g., guaiacol and 5-methylfurfural) increased markedly and were retained after maturation, supporting substantial smoke-derived contributions to the final volatile profile. In addition, aldehyde-alcohol associations, together with odor-threshold and relative odor activity value results, suggested progressive softening of sharp green oxidized notes during low-temperature smoking and maturation.
conclusionThe results support a process-dependent aroma development pattern in which endogenous lipid-related reactions and smoke-derived constituents jointly shape volatile profiles during low-temperature smoking. This work provides a practical basis for volatile-marker selection, process optimization, and flavor quality control for smoked fish products. © 2026 Society of Chemical Industry.
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