Discrimination and evaluation of commercial large yellow croaker (Larimichthys crocea): Odor and taste-active compounds

The absence of reliable identification technologies limits the authentication of geographical origin and growth conditions in large yellow croakers (LYCs). This study addressed this issue by analyzing odor and taste-active compounds to enable effective differentiation and quality evaluation. The findings revealed that inorganic sulfides, alcohols, aldehydes, ketones, nitrogen-containing oxides, and methyl compounds served as potential odor markers for the rapid discrimination of LYC meat from various origins, with 3-methyl-1-butanol and hexanal identified as key distinguishing odor compounds. Umami-enhancing compounds such as inosine-5'monophosphate (IMP) and trimethylamine N-oxide (TMAO), sourness-contributing lactic acid, and bitterness-associated taurine (Tau) were identified as critical taste-active markers for the differentiation of LYC varieties. IMP was the primary differential compound between wild large yellow croakers (WLYCs) and farmed large yellow croakers (FLYCs). This study provides guidance for consumer preferences regarding different LYC varieties and facilitates the efficient alignment of regional characteristics with processing requirements in the food industry.