Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages

Chinese fermented mandarin fish (Siniperca chuatsi) have unique aroma characteristics that are appreciated by local consumers. In this study, electronic nose (E-nose) and gas chromatography-ion mobility spectrometry analyses were combined to establish a volatile fingerprint of fermented mandarin fish during fermentation. Clear separation of the data allowed mandarin fish samples at different fermentation stages to be distinguishing using E-nose analysis. Forty-three volatile organic compounds were identified during fermentation. Additionally, partial least squares discrimination analysis was performed to screen for different VOC metabolites in the fermented mandarin fish; the levels of six VOCs changed significantly during fermentation (variable importance in projection >1; p < 0.05). Three VOCs, i.e., hexanal-D, nonanal, and limonene were identified as potential biomarkers for fermentation. This study provided a theoretical basis for flavor real-time monitoring and quality control of traditional mandarin fish fermentation.

Automated summary

This study successfully established a volatile fingerprint of fermented mandarin fish using electronic nose and gas chromatography-ion mobility spectrometry analysis, allowing for differentiation of mandarin fish samples at different fermentation stages. Additionally, by identifying 43 volatile organic compounds and performing partial least squares discrimination analysis, three potential biomarkers for fermentation were identified, providing a theoretical basis for real-time monitoring of flavor and quality control in traditional mandarin fish fermentation.