Dynamic Quality Changes of Large Yellow Croaker (Pseudosciaena crocea) During Storage Using Flavoromics.

Abstract

This study systematically characterized the sensory quality and flavor dynamics of large yellow croaker (LYC) refrigerated at 4 ± 1°C for 15 days. Big data mining and a sensory panel were combined to establish sensory descriptors. The odor and taste quantitative descriptive profiles showed that fishy, fish fragrance, earthy, fatty, smelly, umami, and astringent were the main descriptors. Among these, umami (score declining from 13.33 ± 0.58 to 0.33 ± 0.58), smelly and astringent (scores increasing from 0.33 ± 0.58 to 14.00 ± 1.00 and 13.33 ± 1.53, respectively) exhibited the most pronounced changes. Flavor and quality index analysis showed nonanal, decanal, (E,Z)-2,6-nonadienal, and trimethylamine were the main odor-active flavor contributing compounds (ROAV > 30). Ala, Lys, and His were the main flavor precursors (TAV > 1). Putrescine, cadaverine, spermidine, and spermine were dominant biogenic amines (BAs), accounting for 86.5-91.6% of the total. PLSR modeling (R2X = 77%, R2Y = 80%) of descriptors in profile and 21 freshness-related characteristic flavor compounds showed umami strongly correlated with Ser (Pearson's r = 0.84), Gly (r = 0.79), nonanal (r = 0.78), while 1-octen-3-ol (r > 0.55), p-xylene (r > 0.7), spermidine (r > 0.75), and phenylethylamine (r > 0.92) drove smelly and astringent descriptors. Conclusively, nonanal, trimethylamine, Lys, spermidine were the most prominent contributors to the flavor and freshness change of LYC. PRACTICAL APPLICATIONS: The outputs of this research will be helpful in understanding the characteristics of flavor substances and their impact on the sensory quality in the process of LYC freshness changes. It might promote the academic research and application of intelligent sensory analysis technology to accurately and quantitatively characterize the sensory quality changes of aquatic products in cold chain storage and preservation.