Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS

Journal of Food Processing and PreservationEarly View e16567 ORIGINAL ARTICLE Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e-nose combined with HS-SPME/GC-MS Qing Chen, Qing Chen orcid.org/0000-0002-2092-7554 College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Writing - original draftSearch for more papers by this authorXin Jiang, Xin Jiang College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: ​InvestigationSearch for more papers by this authorNaiyong Xiao, Naiyong Xiao College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: ​InvestigationSearch for more papers by this authorQian Feng, Qian Feng College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: ​InvestigationSearch for more papers by this authorJunya Liu, Junya Liu orcid.org/0000-0001-6651-2509 College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: ​InvestigationSearch for more papers by this authorWenzheng Shi, Corresponding Author Wenzheng Shi wzshi@shou.edu.cn College of Food Science and Technology, Shanghai Ocean University, Shanghai, China National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China Correspondence Wenzheng Shi, College of Food Science and Technology, Shanghai Ocean University, No. 999, Huchenghuan Rd, Nanhui New City, Pudong New District, Shanghai 201306, P.R. China. Email: wzshi@shou.edu.cn Contribution: Funding acquisitionSearch for more papers by this author Qing Chen, Qing Chen orcid.org/0000-0002-2092-7554 College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Writing - original draftSearch for more papers by this authorXin Jiang, Xin Jiang College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: ​InvestigationSearch for more papers by this authorNaiyong Xiao, Naiyong Xiao College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: ​InvestigationSearch for more papers by this authorQian Feng, Qian Feng College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: ​InvestigationSearch for more papers by this authorJunya Liu, Junya Liu orcid.org/0000-0001-6651-2509 College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: ​InvestigationSearch for more papers by this authorWenzheng Shi, Corresponding Author Wenzheng Shi wzshi@shou.edu.cn College of Food Science and Technology, Shanghai Ocean University, Shanghai, China National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China Correspondence Wenzheng Shi, College of Food Science and Technology, Shanghai Ocean University, No. 999, Huchenghuan Rd, Nanhui New City, Pudong New District, Shanghai 201306, P.R. China. Email: wzshi@shou.edu.cn Contribution: Funding acquisitionSearch for more papers by this author First published: 24 March 2022 https://doi.org/10.1111/jfpp.16567Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The aim of this study was to evaluate volatile compounds of dried fish floss with different sugar using electronic nose (e-nose) and headspace-solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). Maillard reaction (MR) was carried out by reducing sugar (glucose, xylose, fructose, and galactose) instead of sucrose to increase the flavor of fish floss. The results showed that 64 volatile compounds were detected in fish floss. Hexanal, heptanal, nonanal, decanal, undecanal, tridecanal, pentadecanal, 4-ethyl-benzaldehyde, dodecanal, benzene acetaltaldehyde, (E, E)-2,6-nonadienal, (E, E)-2,4-decadienal, 2-undecanone, 1-octen-3-ol, (E)-2-hepten-1-ol, 1-heptanol, and 2-pentyl-furan were regarded as key volatile compounds. Furthermore, e-nose and partial least squares-discriminant analysis (PLS-DA) showed that there were significant differences in flavor among fish floss samples. The correlation analysis of browning index, fatty acids, and key volatile compounds confirmed that MR and lipid oxidation made a great contribution to the flavor formation. These results might provide guidance for the production and flavor formation of fish floss. Practical applications Dried fish floss deeply loved by the public is a traditional leisure food with unique odor and delicious taste. The attractive flavor of dried fish floss could be increased with the help of the Maillard reaction (MR). The type of sugar in MR has a great influence on the reaction process and the flavor of substances. The comprehensive information on the flavor among the dried fish floss with different sugar (sucrose, glucose, xylose, fructose, and galactose) was characterized by using HS-SPME/GC-MS, electronic nose (E-nose), and fatty acid analysis, which may provide a reference for the quality improvement of dried fish floss. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request. Early ViewOnline Version of Record before inclusion in an issuee16567 RelatedInformation