What question did this study set out to answer?

This research aims to investigate how apoptosis influences flavor changes in large yellow croaker during cold storage.

Caspase‐3‐mediated apoptosis‐associated flavor changes in large yellow croaker during cold storage induced by Pseudomonas and Acinetobacter haemolyticus : a metabolomics and headspace solid‐phase microextraction–gas chromatography–mass spectrometry study

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Randomized trial explores flavor changes in large yellow croaker, suggesting apoptosis affects fish quality.

This research aims to investigate how apoptosis influences flavor changes in large yellow croaker during cold storage.
Combined headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS) with metabolomics to analyze flavor changes.
Used a caspase-3 inhibitor (Ac‐DEVD‐CHO) to assess its role in flavor alterations due to microbial inoculation.
Identified volatiles and metabolic pathways linked to apoptosis caused by Pseudomonas and Acinetobacter haemolyticus.
Identified nonanal, 2-nonanone, and 2-ethyl-1-hexanol as key volatile compounds associated with apoptosis.
Octanal was specifically linked to apoptosis caused by Pseudomonas inoculation.
Discovered 16,482 metabolites and eight major metabolic pathways related to apoptosis, lipid, and amino acids.

Yang et al. (2026) studied this question.

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