Effects of different deodorization methods on eel flavor quality: A multidimensional volatile analysis

Eels are valued for their nutrition and flavor, but their fishy odor limits consumer acceptance. This study evaluated the effects of different deodorization methods on eel flavor using electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Samples included untreated eel (CK), and those subjected to acetic acid soaking (YS) and microbial fermentation using Saccharomyces cerevisiae (JM), Lactobacillus plantarum (ZW), Lactobacillus rhamnosus (SLT), and Staphylococcus nepalensis (T13) respectively. Key volatile organic compounds (VOCs) were identified based on relative odor activity value (ROAV >1) and variable importance in projection (VIP > 1). The sample YS showed the highest volatile content and most distinct flavor profile, whereas biologically treated samples (JM, SLT, T13) exhibited similar compositions. 12 key VOCs were identified, primarily alcohols, aldehydes, and ketones, with 1-octen-3-ol, 1-heptanol, 1-octanol, 1-octanal, 1-nonanal, and 2,3-pentanedione being the key contributors to the fishy odor. Staphylococcus nepalensis fermentation significantly reduced these compounds by metabolizing polyunsaturated fatty acids, whereas acetic acid treatment increased their levels due to pH-induced changes. These findings demonstrate that microbial fermentation, particularly using Staphylococcus nepalensis, effectively improves eel flavor, providing a scientific basis for deodorization strategies in aquatic product processing.