Transient high temperature treatment: Impacts on taste-aroma formation and mechanisms in dried tuna

Roasting is critical for flavor development in dried fish. This study investigated the influence of Transient High Temperature Technology (THTT) on the flavor profile of dried tuna products. Findings observed through electronic nose, Gas Chromatography-Ion Mobility Spectrometry, and Gas Chromatography-Olfactometry-Mass Spectrometry demonstrated THTT-mediated increased content of volatile compounds in dried tuna. Variable Importance in Projection and Relative Odor Activity Values screening revealed the identification of 29 key aroma substances. Regarding taste, 5'-monophosphate increased from 295.83 to 605.78 μg/g. Free Amino Acids (FAAs) contributing to sweet and umami tastes were increased from 829.01 to 2226.44 μg/g, from 321.78 μg/g to 1730.60 μg/g, respectively (P < 0.05). The nucleotides and FAAs synergistically improved the taste quality of dried tuna products, as speculated by the partial least squares regression analysis, accompanied by correlation analysis. Meanwhile, the THTT treatment promotes the formation of characteristic volatile compounds. Therefore, the proposed THTT provides a novel technological approach for enhancing the flavor of dried tuna products.