Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients

This study employs sensory evaluation, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) tech-niques to investigate the effect of different pretreatment of fresh silver carp mince (running water rinsing 0, 1, or 2 times) and commercially frozen surimi on the odor characteristics of fish noodles. The free choice profiling (FCP) and check all that apply (CATA) sensory analysis methods were utilized to identify 10 characteristic de-scriptors, which include grass, fish fragrance, unpleasant fishy, fatty, roast, ammonia, caramel, warmed-over, earthy, and mushroomy. HS-GC-IMS and HS-SPME-GC-MS detected 80 and 37 volatile compounds (VCs) in fish noodles. The 1-Penten-3-ol, (E)-2-pentenal-D, hexanal-D, pentanal-D, (E,E)-2, 4-heptadienal-D contents were significantly correlated with fish fragrance and unpleasant fishy, and octanal, nonanal, heptanal, 2-methyl-pyrazine contents were significantly correlated with warmed-over flavor. The results of this study can be helpful for fish noodle quality improvement and industrial production.

Automated summary

This study investigated the odor characteristics of fish noodles using different pretreatment methods and analysis techniques. The study identified volatile compounds that were significantly correlated with specific odor characteristics. The findings can contribute to the improvement of fish noodle quality and industrial production.