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Decoding the aroma-active compounds and sensory impact of dried grass carp (Ctenopharyngodon idella) from different regions through GC×GC–TOFMS.

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Title: Decoding the aroma-active compounds and sensory impact of dried grass carp (Ctenopharyngodon idella) from different regions through GC×GC–TOFMS.
Authors: Wang, Baosong1 (AUTHOR), Long, Fu1 (AUTHOR), Wu, Tong1 (AUTHOR), Zeng, Hong1 (AUTHOR), Li, Wenlu1 (AUTHOR) liwenlu13@163.com, Wang, Yanbo1,2 (AUTHOR) wyb1225@163.com
Source: LWT - Food Science & Technology. Oct2025, Vol. 234, pN.PAG-N.PAG. 1p.
Subjects: Sensory evaluation, Volatile organic compounds, Ctenopharyngodon idella, Spatial variation, Time-of-flight mass spectrometry, Chinese cooking, Consumer preferences, Aromatization
Geographic Terms: Wuhan (China)
Abstract: Dried grass carp is a traditional Chinese food product with a long history of use and high economic value. Its flavor has become a crucial aspect in quality enhancement research. In this study, eight types of sun-dried grass carp from different regions were selected. Quantitative descriptive analysis revealed that samples collected from Wuhan were likely favored by the sensory panel for their highest grass/fresh and lowest fishy/stinky notes. Subsequently, 467 aroma compounds were detected using headspace solid-phase microextraction in conjunction with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC–TOFMS). Among them, 45 compounds with higher contributions to aroma were selected based on their odor activity values. The final statistical model further identified 18 different aroma compounds among the different regions. Results indicated that higher concentrations of acetoin and 2,3-butanedione are correlated with higher overall preference scores, while higher concentrations of 1-octen-3-ol and aldehydes are associated with lower sensory scores. These findings provided guidance for improving the production of grass carp and its processed products. [Display omitted] • Wuhan dried grass carp won the panel's favor: top grass/fresh, least fishy/stinky. • HS-SPME-GC × GC–TOFMS detected 467 aroma compounds, with 145 showing aroma activity. • 18 aroma-active compounds distinguish dried grass carp from different regions. • Dried grass carp with higher 2,3-butanedione and acetoin are preferred. • Short-chain fatty aldehydes and 1-octen-3-ol are less liked in dried grass carp. [ABSTRACT FROM AUTHOR]
Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 188710137
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Decoding the aroma-active compounds and sensory impact of dried grass carp (Ctenopharyngodon idella) from different regions through GC×GC–TOFMS.
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  Data: <searchLink fieldCode="AR" term="%22Wang%2C+Baosong%22">Wang, Baosong</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Long%2C+Fu%22">Long, Fu</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wu%2C+Tong%22">Wu, Tong</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zeng%2C+Hong%22">Zeng, Hong</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Wenlu%22">Li, Wenlu</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> liwenlu13@163.com</i><br /><searchLink fieldCode="AR" term="%22Wang%2C+Yanbo%22">Wang, Yanbo</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> wyb1225@163.com</i>
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  Data: <searchLink fieldCode="JN" term="%22LWT+-+Food+Science+%26+Technology%22">LWT - Food Science & Technology</searchLink>. Oct2025, Vol. 234, pN.PAG-N.PAG. 1p.
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  Data: <searchLink fieldCode="DE" term="%22Sensory+evaluation%22">Sensory evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Volatile+organic+compounds%22">Volatile organic compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Ctenopharyngodon+idella%22">Ctenopharyngodon idella</searchLink><br /><searchLink fieldCode="DE" term="%22Spatial+variation%22">Spatial variation</searchLink><br /><searchLink fieldCode="DE" term="%22Time-of-flight+mass+spectrometry%22">Time-of-flight mass spectrometry</searchLink><br /><searchLink fieldCode="DE" term="%22Chinese+cooking%22">Chinese cooking</searchLink><br /><searchLink fieldCode="DE" term="%22Consumer+preferences%22">Consumer preferences</searchLink><br /><searchLink fieldCode="DE" term="%22Aromatization%22">Aromatization</searchLink>
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  Data: <searchLink fieldCode="DE" term="%22Wuhan+%28China%29%22">Wuhan (China)</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Dried grass carp is a traditional Chinese food product with a long history of use and high economic value. Its flavor has become a crucial aspect in quality enhancement research. In this study, eight types of sun-dried grass carp from different regions were selected. Quantitative descriptive analysis revealed that samples collected from Wuhan were likely favored by the sensory panel for their highest grass/fresh and lowest fishy/stinky notes. Subsequently, 467 aroma compounds were detected using headspace solid-phase microextraction in conjunction with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC–TOFMS). Among them, 45 compounds with higher contributions to aroma were selected based on their odor activity values. The final statistical model further identified 18 different aroma compounds among the different regions. Results indicated that higher concentrations of acetoin and 2,3-butanedione are correlated with higher overall preference scores, while higher concentrations of 1-octen-3-ol and aldehydes are associated with lower sensory scores. These findings provided guidance for improving the production of grass carp and its processed products. [Display omitted] • Wuhan dried grass carp won the panel's favor: top grass/fresh, least fishy/stinky. • HS-SPME-GC × GC–TOFMS detected 467 aroma compounds, with 145 showing aroma activity. • 18 aroma-active compounds distinguish dried grass carp from different regions. • Dried grass carp with higher 2,3-butanedione and acetoin are preferred. • Short-chain fatty aldehydes and 1-octen-3-ol are less liked in dried grass carp. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1016/j.lwt.2025.118529
    Languages:
      – Code: eng
        Text: English
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        PageCount: 1
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      – SubjectFull: Sensory evaluation
        Type: general
      – SubjectFull: Volatile organic compounds
        Type: general
      – SubjectFull: Ctenopharyngodon idella
        Type: general
      – SubjectFull: Spatial variation
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      – SubjectFull: Time-of-flight mass spectrometry
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      – SubjectFull: Chinese cooking
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      – SubjectFull: Consumer preferences
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      – SubjectFull: Aromatization
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      – SubjectFull: Wuhan (China)
        Type: general
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      – TitleFull: Decoding the aroma-active compounds and sensory impact of dried grass carp (Ctenopharyngodon idella) from different regions through GC×GC–TOFMS.
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            NameFull: Wang, Baosong
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            NameFull: Long, Fu
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            NameFull: Wu, Tong
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            NameFull: Zeng, Hong
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            NameFull: Li, Wenlu
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            NameFull: Wang, Yanbo
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            – D: 15
              M: 10
              Text: Oct2025
              Type: published
              Y: 2025
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