Study on the aroma formation of baked sea bass (Lateolabrax japonicus) via solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry (SAFE-GC-MS) analysis

The study aims to reveal the formation pathways of main aroma volatile compounds of sea bass during baking processing. Total of 3 heat treatments were used in this study to explore the effects of different conditions on flavor performance. The difference between 3 treatments depended on oxygen engagement and sealed/unsealed environments. The results showed that all the heating treatments promoted the scores of roasted meaty, fatty, and sweet notes in sea bass samples. Those 3 aroma profiles contributed to the increase acceptability. On the contrary, the fishy and grassy notes leaded the decrease scores of acceptability. The correlation was mainly due to changes in concentration of key aroma compounds. Among the treatments, anaerobic sealed heating treatment promoted the isomerization of the olefins; reduction of aldehydes; and electrocyclic reaction. Aerobic sealed heating treatment responded for the oxidation of the aldehydes, and deformation-oxygenation reactions. Aerobic unsealed heating treatment promoted the reaction of degradation of fatty acids and conversion of the unsaturated aldehydes. Then, unsealed environment leaded to the loss of large amounts of aroma compounds. Our findings will provide scientific information on regulating flavor formation of sea bass during baking through controlling processing conditions.