Mandarin fish was fermented by Bacillus sp.DU-106 and Lactobacillus plantarum to produce stinky mandarin fish (MLF group).The flavor characteristics of stinky mandarin fish were evaluated by using sensory scoring and e-nose technology for overall flavor evaluation, headspace solid-phase microextraction GC-MS for identification of volatile components, OAV value for screening of characteristic flavor compounds, and simultaneously compared with the traditional natural fermentation method (control group).Results showed that the MLF group had better flavor and texture, and a relatively milder sour odor.The flavors of the two groups could also be clearly distinguished by electronic nose analysis.Compared to the sharp, pungent and single “stinky” flavor of the control group, MLF was able to produce more alcohols, aldehydes, ketones, and aromatic compounds.Further qualitative analysis showed that the main flavor characteristics differences between two groups were the addition of aldehydes compounds, the reduction of nitrogenous and oxygenous compounds, and no detection of sulfurous compounds in the MLF group.The most abundant volatile compounds in the MLF group were linalool, isoamyl alcohol, 4-terpenol, 1-octen-3-ol, α-terpineol, β-terpineol, acetoin, and anethole.Whereas, the high volatile compounds in the control group were mainly phenol (31.546%), indole (25.015%), linalool (17.294%), and trimethylamine (9.172%).Of these, trimethylamine, with an aroma contribution of up to 96%, was a major contributor to the pungent and unpleasant putrid odor in the control group.In contrast, the flavor of MLF group were characterized by decanal, linalool, diacetyl, 1-octene-3-ol, nonanal, hexanal, and 2,3-octanedione, which were present with a wide variety and delicate flavor.In conclusion, the mixed fermentation of Bacillus sp.DU-106 and Lactobacillus plantarum is beneficial in promoting the formation of various flavor compounds in stinky mandarin fish.
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