Dynamic evolution of volatile compounds during cold storage of sturgeon fillets analyzed by gas chromatography-ion mobility spectrometry and chemometric methods.

This study investigated the changes in quality and volatile flavoring compounds in sturgeon fillets during refrigeration. Potential flavor compounds were identified using orthogonal partial least squares discriminant analysis (OPLS-DA) and gas chromatography– ion mobility spectrometry (GC-IMS). The results showed that TVB-N content, TBARS values, total colony counts, and K-value increased with prolonged refrigeration, reaching spoilage thresholds after approximately eight days. A total of 33 volatile compounds (including monomers and dimers) were detected in sturgeon fillets during different refrigeration periods, including aldehydes, alcohols, ketones, acids, esters, ethers, and other compounds. OPLS-DA further revealed flavor differences in sturgeon fillets across different refrigeration stages, identifying 18 distinct volatile compounds. Correlation analysis showed that trans-2-Pentenal, 2-methylpropanal, and glutaraldehyde were associated with pleasant odor to the frozen sturgeon fillets in the early stage, while hexane nitrile and thiazole were the main substances that caused unpleasant odors. • GC-IMS fingerprints visualize the flavor profile of sturgeon fillets at different stages of refrigeration. • OPLS-DA and VIP analysis identifies potential aroma biomarkers in sturgeon fillets at different freezing stages. • The 6th day of refrigeration was an important control point for flavor changes for sturgeon fillets. [ABSTRACT FROM AUTHOR]