Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas...

This study analyzed the changes in key aroma compounds in grass carp fillets during cold storage using aroma extract dilution analysis, odor activity values, and aroma recombination. A total of 11, 13, and 14 volatile compounds were recombined to construct recombination models representing the odor of fillets at 0, 3, and 7 days of cold storage, respectively. The key aroma compounds in fresh fillets included hexanal, (Z)-4-heptenal, nonanal, (E,E)-2,4-octadienal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-octen-3-ol, and 2,3-pentanedione. Moreover, (E)-2-octenal, 2-cyclopenten-1-one, γ-dodecalactone, and octanoic acid became the key aroma compounds after 3 and 7 days of refrigeration, respectively. (Z)-4-Heptenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, decanal, and (E,E)-2,4-decadienal indicated the deterioration in flavor quality of fillets, which rose by 38.29 μg/kg (0-7 days). This study clarifies the key aroma compounds and characteristic compounds responsible for odor changes during the cold storage of fillets, establishing a basis for future improvement in odor quality during cold storage.