Determination of cooking state of a Chinese traditional fish dish (Suantangyu) and flavor characterization by modeling, sensory evaluation, and instrumental analysis

Journal of Food Processing and PreservationVolume 46, Issue 11 e16953 ORIGINAL ARTICLE Determination of cooking state of a Chinese traditional fish dish (Suantangyu) and flavor characterization by modeling, sensory evaluation, and instrumental analysis Weiyang Wan, Weiyang Wan College of Liquor and Food Engineering, Guizhou University, Guiyang, China Contribution: ​InvestigationSearch for more papers by this authorJu Meng, Ju Meng College of Liquor and Food Engineering, Guizhou University, Guiyang, China Contribution: SoftwareSearch for more papers by this authorQin Yang, Qin Yang College of Liquor and Food Engineering, Guizhou University, Guiyang, China Contribution: SoftwareSearch for more papers by this authorShirui Yu, Shirui Yu Department of Food Science and Engineering, Moutai Institute, Renhuai, China Contribution: Funding acquisitionSearch for more papers by this authorXuefeng Zeng, Corresponding Author Xuefeng Zeng [email protected] orcid.org/0000-0002-8656-2252 College of Liquor and Food Engineering, Guizhou University, Guiyang, China Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China Correspondence Xuefeng Zeng and Li Deng, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China. Email: [email protected] and [email protected]Search for more papers by this authorLi Deng, Corresponding Author Li Deng [email protected] College of Liquor and Food Engineering, Guizhou University, Guiyang, China Correspondence Xuefeng Zeng and Li Deng, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China. Email: [email protected] and [email protected] Contribution: Project administrationSearch for more papers by this author Weiyang Wan, Weiyang Wan College of Liquor and Food Engineering, Guizhou University, Guiyang, China Contribution: ​InvestigationSearch for more papers by this authorJu Meng, Ju Meng College of Liquor and Food Engineering, Guizhou University, Guiyang, China Contribution: SoftwareSearch for more papers by this authorQin Yang, Qin Yang College of Liquor and Food Engineering, Guizhou University, Guiyang, China Contribution: SoftwareSearch for more papers by this authorShirui Yu, Shirui Yu Department of Food Science and Engineering, Moutai Institute, Renhuai, China Contribution: Funding acquisitionSearch for more papers by this authorXuefeng Zeng, Corresponding Author Xuefeng Zeng [email protected] orcid.org/0000-0002-8656-2252 College of Liquor and Food Engineering, Guizhou University, Guiyang, China Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China Correspondence Xuefeng Zeng and Li Deng, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China. Email: [email protected] and [email protected]Search for more papers by this authorLi Deng, Corresponding Author Li Deng [email protected] College of Liquor and Food Engineering, Guizhou University, Guiyang, China Correspondence Xuefeng Zeng and Li Deng, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China. Email: [email protected] and [email protected] Contribution: Project administrationSearch for more papers by this author First published: 26 July 2022 https://doi.org/10.1111/jfpp.16953Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Traditional Suantangyu (STY) is made by cooking fish in the fermented sour soup and has a distinctive flavor. To determine the doneness and analyze the flavor and volatile compounds in cooking STY for reasonable manufacturing guidance, the maturity value model, sensory evaluation, E-nose, E-tongue, and HS-SPME–GC–MS were employed in this paper. Results indicated that the maturity state (MyS) and optimal flavor state (OFS) were obtained by cooking STY 1.89 min at 50°C and 15 min at 80°C, respectively. Differences in the flavor of different cooking states of STY were found via principal component analysis (PCA) of E-nose and E-tongue. Moreover, the strongest sourness and saltness and the lowest astringency and bitterness were detected in OFS. Fifty-seven volatiles were identified in STY via HS-SPME–GC–MS. The most abundant volatiles were detected in OFS, particularly alcohols, esters, and aldehydes. Nonanal, octanal, eucalyptol, linalool, and ethyl acetate with high relative odor contribution (ROC) were the key odor-active compounds in STY. This work could offer rational determination of doneness and deeper insight into flavor quality control during STY cooking. Novelty impact statement This work quantitatively determined the cooking doneness of Chinese traditional Suantangyu via integrating sensory evaluation and kinetics. The optimal flavor state of Suantangyu showed stronger aroma and taste attributes than the maturity state via analysis of E-nose, E-tongue, and HS-SPME-GC–MS. Finally, nonanal, octanal, eucalyptol, linalool, and ethyl acetate were the key odor-active compounds in Suantangyu. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Open Research DATA AVAILABILITY STATEMENT This work was to determine MS and OFS of STY using maturity value model and analyze the flavor characteristics via E-nose, E-tongue, HS-SPME-GC-MS, OAV and ROC. The results are considerably essential to the reasonable production guidance for STY. Volume46, Issue11November 2022e16953 RelatedInformation