Unraveling the generation mechanism of volatile compounds in intermittent microwave-dried anchovies via HS-GC-IMS and MMSE-GC-MS

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-03-17 DOI:10.1111/1750-3841.70091

Jian Shi, Ting Zhou, Naiyong Xiao, Mingyu Yin, Shangkun Li, Xin Jiang, Yurui Zhang, Jianrong Ma, Zhihui Liu, Wenzheng Shi

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Abstract

The mechanism of aroma formation in anchovies via various intermittent microwave drying counts were revealed by the associated variations of flavor precursors compounds and volatile compounds. Variations in the structure of flavor precursors were compared with multidimensional infrared spectroscopy (MM-IR), revealing that the structure of fatty acid compounds exhibited notable transformations via different drying counts. Anchovies via different drying counts presented similar fatty acid and volatile compound compositions, whereas greater discrepancies were observed in the concentration. There are 127 and 45 volatile compounds identified by monolithic material sorptive extraction gas chromatography–mass spectrometry (MMSE-GC–MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), respectively. Two-dimensional network modeling revealed strong positive correlations between C16:0, C21:0, C17:1, C18:2n6c, C18:3n6, and C22:1n9 with straight-chain aldehydes, aromatic aldehydes, and aromatic compounds. This study systematically revealed the correlation between fatty acids and volatile compounds in anchovies at different intermittent drying counts, and provided theoretical underpinnings for the application of dried anchovy products in industry.

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利用HS-GC-IMS和MMSE-GC-MS揭示间歇微波干燥凤尾鱼挥发性化合物的产生机制

通过风味前体化合物和挥发性化合物的相关变化，揭示了不同间歇微波干燥次数对凤尾鱼香气形成的机理。利用多维红外光谱（MM-IR）对风味前体的结构变化进行了比较，发现不同干燥次数下脂肪酸化合物的结构发生了显著的变化。不同干燥计数的凤尾鱼呈现出相似的脂肪酸和挥发性化合物组成，而浓度差异较大。采用整体材料吸附萃取气相色谱-质谱法（MMSE-GC-MS）和顶空气相色谱-离子迁移谱法（HS-GC-IMS）分别鉴定了127种和45种挥发性化合物。二维网络模型显示，C16:0、C21:0、C17:1、C18:2n6c、C18:3n6和C22:1n9与直链醛、芳香族醛和芳香族化合物具有较强的正相关关系。本研究系统揭示了不同间歇干燥次数下凤尾鱼脂肪酸与挥发性化合物之间的相关性，为凤尾鱼干制品的工业应用提供了理论依据。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.