The dynamic changes of flavors and UPLC-Q-Exactive-Orbitrap-MS based lipidomics in mackerel (Scomberomorus niphonius) during dry-cured processing

Dry-cured mackerel is favored by consumers for its suitable salty flavor. Herein, the dynamic changes of volatile compounds and lipids in the mackerel, and the lipidomics based on UPLC-Orbitrap/MS technique during dry -cured processing were investigated. The results showed that endogenous lipases activities in dry-cured mack-erel decreased. The dry-cured processing of mackerel had significant effects on its lipid classes and content. The contents of Arachidonic acid (C20:4n6), docosapentaenoic acid (C22:5n3), linoleic acid (LA, C18:2n6), alpha-linolenic acid (C18:3n3), eicosatrienoic acid (C20:3n3) and docosahexaenoic acid (DHA, C22:6n3) increased during dry-cured processing. A total of 38 kinds of volatile compounds were detected in the dry-cured mackerel, 12 of which were derived from fatty acid oxidation. Among 30 lipid metabolites (FC >= 2 and VIP > 2), phos-phatidylethanolamine (PE, 19:0/22:6) accounted for the highest content, and its difference between three stages was the most obvious. Glycerophospholipid and sphingolipid metabolisms were the most important metabolic pathways involved in dry-cured processing.

Automated summary

Dry-cured mackerel, known for its suitable salty flavor, was studied for the changes in volatile compounds and lipids during the dry-curing process using UPLC-Orbitrap/MS technique. The results revealed a decrease in endogenous lipase activities and significant effects on lipid classes and content during the dry-curing of mackerel. The dry-curing process also resulted in an increase in certain fatty acids and the detection of various volatile compounds derived from fatty acid oxidation. Phosphatidylethanolamine and sphingolipid metabolisms were found to be important pathways in the dry-cured processing.