AI Article Synopsis
- This study analyzed the aroma compounds of fish cakes made using five cooking methods: steaming, baking, air frying, pan frying, and deep frying, utilizing gas chromatography techniques (GC-MS and GC-IMS).
- A total of 72 volatile compounds were identified through GC-MS and 41 through GC-IMS, with specific flavor compounds highlighted using statistical analysis methods like OPLS-DA and VIP.
- The findings enhance understanding of flavor development in reheated fish cakes, offering a theoretical foundation for improving their production processes.
Article 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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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10966144 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101291 | DOI Listing |
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