Analysis of key volatile compounds and quality properties of tilapia (Oreochromis mossambicus) fillets during cold storage: Based on thermal desorption coupled with gas chromatography-mass spectrometry (TD-GC-MS)

Due to the effect of microorganisms and enzymes during cold storage, the quality of tilapia declined seriously, which impacted the flavor of tilapia negatively with stench volatile compounds. This study explored the changes of volatile compounds in tilapia fillets during cold storage, identified the key volatile compounds, and determined the roles in flavor through correlation analysis with nucleotides, free amino acids (FAAs), and volatile compounds. A total of 64 volatile compounds in 9 categories were detected via thermal desorption coupled with gas chromatography-mass spectrometry (TD-GC-MS). Octane, 2-nonone, isovaleraldehyde, dimethyl sulfide, and indolizine were identified as key volatile compounds through relative odor activity value (ROAV) screening. Correlation analysis showed that nucleotides and FAAs were related closely to volatile compounds in the characteristic odor. Overall, based on TD-GC-MS, this study revealed the changes of volatile compounds of tilapia fillets during cold storage, which helped to further explore the formation mechanisms of characteristic odor and related metabolic pathways of tilapia fillets during cold storage.