Collaborative analysis combining headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and intelligent (electronic) sensory systems to evaluate differences in the flavour of cultured pufferfish
Jingna Wu, Xiaoting Chen, Bei Chen, Nan Pan, Kun Qiao, Gang Wu, Zhiyu Liu
Abstract
Abstract Pufferfish ( Takifugu spp.) are rapidly becoming a valuable food commodity across Asia, making the flavour characterization of the different species economically significant. In this study, the flavour characteristics of four cultured pufferfish varieties ( T obscurus , T flavidus , T bimaculatus and T rubripes ) were evaluated using headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) coupled with an electronic nose and electronic tongue. A total of 37 volatile compounds, primarily aldehydes and alcohols, were identified by HS‐GC‐IMS and used to distinguish the four pufferfish species. Principal component analysis (PCA) of the volatile compound profiles indicated that the four cultivated varieties had unique chemical compositions. PCA of the electronic nose and tongue response data was consistent with HS‐GC‐IMS evaluation and revealed that the aroma and taste of T rubripes were distinct from the other varieties. The collaborative analysis method combining HS‐GC‐IMS and intelligent sensory systems could significantly advance the evaluation of flavour differences.