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Characterization and analysis of volatile compounds in crude fat of Trachinotus ovatus by gas chromatography-ion mobility spectrometry combined with electronic-nose
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Yu-Xiang WANG1, Ji-Xiang ZHANG1, Chen-Yang ZHAO1, Jia-Yu PAN1, Fei-Fan WU1, Jin-Ming YE2, Xiao-Guo YING1, *, Shang-Gui DENG1, Lu-Kai MA3
Journal of Food Safety & Quality | 2025, 16(10) : 43 - 50
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Journal of Food Safety & Quality | 2025, 16(10): 43-50
• Special Topic: Research of Food Flavor •
Characterization and analysis of volatile compounds in crude fat of Trachinotus ovatus by gas chromatography-ion mobility spectrometry combined with electronic-nose
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Yu-Xiang WANG1, Ji-Xiang ZHANG1, Chen-Yang ZHAO1, Jia-Yu PAN1, Fei-Fan WU1, Jin-Ming YE2, Xiao-Guo YING1, *, Shang-Gui DENG1, Lu-Kai MA3
Affiliations
  • 1. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Food and Pharmacy College, Zhejiang Ocean University, Zhoushan 316022, China
  • 2. Marine Science and Technology College, Zhejiang Ocean University, Zhoushan 316022, China
  • 3. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Published: 2025-05-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250303002
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Objective To systematically analyze the characteristics of volatile compounds in the crude fat of Trachinotus ovatus by gas chromatography-ion mobility spectrometry (GC-IMS) combined with electronic-nose. Methods GC-IMS was used to qualitatively and quantitatively analyze the volatile compounds in the crude fat of different parts (head, abdomen and viscera) of Trachinotus ovatus, focusing on the identification of differences in key flavor components such as alcohols, ketones, acids and aldehydes. Combined with electronic-nose technology, the overall flavor profile of crude fat in each part was characterized to further evaluate the contribution of major volatile compounds to flavor formation. Results The crude fat in different parts of Trachinotus ovatus belonged to high-quality lipids, but there were significant differences in the composition of volatile components. The fish head group was mainly composed of alcohols and ketones. The abdominal group was dominated by alcohols, alkanes and acids; the visceral group contained higher volatile acids. Conclusion This study reveals the differences in volatile compounds in different parts of Trachinotus ovatus, provides theoretical support for its flavor regulation, and also provides guidance for the high-value utilization of by-products such as viscera.

Trachinotus ovatus  /  gas chromatography-ion mobility spectrometry  /  electronic-nose  /  volatile compounds
Yu-Xiang WANG, Ji-Xiang ZHANG, Chen-Yang ZHAO, Jia-Yu PAN, Fei-Fan WU, Jin-Ming YE, Xiao-Guo YING, Shang-Gui DENG, Lu-Kai MA. Characterization and analysis of volatile compounds in crude fat of Trachinotus ovatus by gas chromatography-ion mobility spectrometry combined with electronic-nose[J]. Journal of Food Safety & Quality, 2025 , 16 (10) : 43 -50 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250303002
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Year 2025 volume 16 Issue 10
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250303002
  • Receive Date：2025-03-03
  • Online Date：2025-07-15
  • Published：2025-05-25
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  • Received：2025-03-03
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Affiliations
    1. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Food and Pharmacy College, Zhejiang Ocean University, Zhoushan 316022, China
    2. Marine Science and Technology College, Zhejiang Ocean University, Zhoushan 316022, China
    3. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
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https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20250303002
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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