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September 18, 2025Journal of Food Science

Dynamic Quality Changes of Large Yellow Croaker (Pseudosciaena crocea) During Storage Using Flavoromics

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Authors

JZJianyou ZhangZhejiang University of Science and TechnologyFLFei LyuCentral South UniversityYQYue QiuBeijing Normal University

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Overview

This research demonstrates sensory quality shifts in large yellow croaker, highlighting biogenic amines and flavor compounds.

Key Points

  • Notable sensory changes occurred in umami and astringent flavors, with umami declining significantly during storage.
  • Key odor-active flavors identified include nonanal and trimethylamine, both vital in flavor and freshness profiling.
  • Using big data mining alongside a sensory panel led to the discovery of critical descriptors impacting quality perception.
  • Findings emphasize the importance of specific flavor compounds in maintaining the sensory quality of aquatic products.

Cite This Study

Zhang et al. (2025) studied this question.

synapsesocial.com/papers/68d462d231b076d99fa625c3https://doi.org/10.1111/1750-3841.70547
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Flavor Chemistry and Fidelity in Processed Large Yellow Croaker Products: Multi‐Pathway Mechanisms, Evidence‐Graded Process Guidance, and Transferable Principles for Marine Fish2026
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  3. 3Quality Evolution and Flavor Characteristics of Large Yellow Croaker ( <i>Pseudosciaena crocea</i> ) Under Different Preservation Systems During Short‐Term Distribution2026
  4. 4Influence of Inoculating Saccharomyces cerevisiae and Levilactobacillus brevis on the Quality of Fermented Large Yellow Croaker (Larimichthys crocea): Biogenic Amines, Volatile Components, and Microbial Communities Changes2025
  5. 5Caspase‐3‐mediated apoptosis‐associated flavor changes in large yellow croaker during cold storage induced by <scp> <i>Pseudomonas</i> </scp> and <scp> <i>Acinetobacter haemolyticus</i> </scp> : a metabolomics and headspace solid‐phase microextraction–gas chromatography–mass spectrometry study2026