Flavor Characterization and Perceptual Interactions of Key Aroma Compounds in Zhoushan Fish Sauce: A Combined Approach of GC-MS, GC-E-Nose, Feller’s Additive Model, σ-τ plot and molecular docking

Key Points

• The research aims to identify key aroma compounds in Zhoushan fish sauce and explore their interactions.
• Used GC-MS and GC-E-nose for compound identification.
• Conducted aroma recombination and omission experiments.
• Applied Feller’s additive model and σ-τ plot for interaction analysis.
• Eight key odorants were identified, with masking effects among 17 out of 28 tested pairs.
• Synergistic interactions were noted among compounds with similar structures.