A Comparative Study Based on HS-SPME-GC-MS of Volatile Compounds in Large Yellow Croaker (Pseudosciaena crocea)...

Various volatile compounds are responsible for the odor changes in fish during storage. In this study, a coupled headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) analytical approach was applied to characterize the volatile compounds in large yellow croaker (Pseudosciaena crocea) during storage under three treatments: cold storage (CS), slurry ice (SI), and crushed ice (CI). A total of 24 volatile substances were identified, including aldehydes, ketones, and alcohols. Multivariate statistical analyses (PCA, PLS-DA, VIP, and cluster heatmap) revealed significant differences in volatile compounds between the treatment groups during storage, and 10 key volatiles along with 5 potential biomarker compounds were identified. The underlying mechanisms of volatile changes were further investigated by analyzing three key pathways: thermal reactions, lipid oxidation, and amino acid degradation. Notably, SI treatment better avoid volatile compound variation in large yellow croaker.