Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage

Summary Identification of aroma compounds in Stinky Mandarin fish ( Siniperca chuatsi ) and comparison of volatiles during fermentation (with spices and salt) and storage were analysed by electronic nose (e-nose) combining with gas chromatography–mass spectrometry (GC-MS). Among the sixty-one detected volatiles, thirteen aroma-active compounds, especially linalool, were identified in stinky mandarin fish according to thresholds and concentrations. Totally, twenty-four aroma compounds correlated well with the periods of fermentation and storage. Trimethylamine, indole, sulphur-containing compounds, acetic acid, esters and phenols increased continually, while aldehydes decreased. According to these quality indicators, e-nose data using principal component analysis showed a clear discrimination of the fermented fish and were in good agreement with the results of GC-MS. In conclusion, fermentation favoured to retard spoilage and provided new aroma compounds. The technique employing an e-nose in combination with GC-MS could compare and identify the aroma and quality of stinky mandarin fish.