Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS

Figures & data

Figure 1. Analyses of LDA and PCA in squid under different processing modes.

Figure 2. The variety of volatile compounds represented in a Venn diagram under different processing methods of fermented squids.

Table 1. The relative area of volatile compounds in squids under different processing methods.

No	Compounds	Sq-LF	Sq-LP	Sq-LF-LP	Control
1	Pentane, 2-methyl-	-	-	-	690710
2	Pentane, 3-methyl-	-	-	-	910140
3	Cyclohexane	-	-	-	2218510
4	Methylcyclopentane	-	-	-	4913908
5	Styrene	-	-	701286	-
6	Heptane	1991134^a	241110^b	962162^b	-
7	Benzene	-	485809^a	-	769032^a
8	Myrcene	-	-	-	650597
9	Ethylbenzene	2440770^a	818661^c	1742568^b	5227104^bc
10	(2E,4E)-2,4-Octadienal	3414080^a	1203808^b	414426^b	-
11	Tetradecane	-	947259	-	-
12	1-octane	-	572302	-	-
13	Benzocyclobutene	2012926^a	1243277^ab	690701^b	-
14	Undecane	1480092^a	-	-	651240^a
15	Benzene,1,2,3,4-tetramethyl-	85580^a	186369^a	148948^a	-
16	Octadecane	-	53528^b	-	323735^a
17	(-)-Limonene	-	-	1791843^a	492114^a
18	p-isopropyltoluene	-	452230	-	-
19	(+)-Limonene	-	321096^b	93606263^a	-
20	Pentadecane	-	428909^b	1041439^b	3858021^a
21	Hexadecane	-	-	-	4420526
22	Ethanol	20857671^a	16947250^a	56545148^a	1094088^a
23	1-Penten-3-ol	1174736^a	223569^a	9516995^a	-
24	3-Methyl-1-butanol	-	4496855^a	1499319^b	-
25	Hexyl alcohol	860601^b	185894^b	10471655^a	-
26	1-Octen-3-ol	2236282^b	-	4405374^a	-
27	1-Heptanol, 4-methyl-	-	2506938	-	-
28	1-Hexanol, 4-methyl-	-	-	1325692
29	2-Ethylhexanol	1275607^b	1320064^b	1225314	-
30	1-Hexanol, 5-methyl-	4087438	-	-	-
31	trans-2-Octen-1-ol	-	2871407^b	822090^a	-
32	(5Z)-Octa-1,5-dien-3-ol	8350920^a	1423192^b	-	-
33	N-octanol	-	-	21802612	-
34	Octanol	761478^b	-	10786771^a	-
35	Geraniol	-	485809	-	-
36	Hexanaldehyde	-	-	775688	-
37	Nutmegaldehyde	-	-	1455361	-
38	Acetaldehyde	8491336^ab	6174406^b	-	27143241^a
39	Hexanal	9151292^ab	1612858^ab	2582282	3432058^b
40	Heptaldehyde	-	711603^b	3070701^b	84613699^a
41	Octanal	5694300^a	2787534^b	4549766	2714368^c
42	Benzaldehyde	1721554^a	86788^c	5720014^b	-
43	(Z) −2-heptenal	-	-	878702	-
44	Nonanal	5257716^ab	2930695^a	15243554^b	1440625^b
45	Decanal	1690513^b	5239741^a	16371251^ab	690710^b
46	(Z) −2-octenal	-	-	1597624	-
47	Isovaleraldehyde	-	223564^c	9119274^b	93720453^a
48	Valeraldehyde	3501126^a	1136214^a	-	-
49	2-Undecanone	7346716^a	1669822^a	1298953^a	-
50	2,3-Butanedione	1221209^b	832190^c	1247011^a	-
51	2-Butanone	-	-	-	296452
52	3-Methyl-2-butanone	1752563^a	-	42606263^a	-
53	Acetone	-	1631438^a	3702250^ab	433362^b
54	2-Heptanone	12753783^a	5262607^a	330842^a	-
55	3-Hydroxy-2-butanone	-	8419185^a	3692145^a	-
56	2-Methyltetrahydrothiophen-3-one	824491^c	831160^b	1263501^a	-
57	2-Nonanone	13040963^a	5858460^a	7478452^a	-
58	2,3-Octanedione	580451^b	-	15394971^a	-
59	2-Tridecanone	1425639^a	-	2238036^a	-
60	3-Methyl −4-pentene −2-one	448399	-	-	-
61	3-Decen-2-one	1080786	-	-	-
62	2,3-Pentanedione	1299489^b	182180^b	232953^a	611616^b
63	DL-2-Methylbutyric acid	1174712	-	-	-
64	Propiolic acid	4987133^a	2506938^a	905983^a	-
65	3-Methylbutanoic acid	2908708^a	-	418952^b	-
66	Valeric acid	1126852	-	-	-
67	Nonanoic acid	-	1138778^b	2807063^b	1410750^a
68	Hexanoic acid	1893718^b	-	18067612^a	-
69	Oleic acid	-	1641793	-	-
70	L(+)-Lactic acid	-	5267262	-	-
71	Heptanoic acid	1299489	-	-	-
72	Octanoic acid	-	611992^a	608666^b	1319765^a
73	Acetic acid glacial	20857671^b	16947250^b	197558694^a	24331506^b
74	Ethyl acetate	2818740^b	141314^b	18063125^a	1410742^b
75	Hexanoic acid hexyl ester	-	-	16371251	-
76	3-Methyl-1,4- Hexyl acetate	-	651175	-	-
77	Octanoate	-	-	4679365	-
78	Ethyl lactate	-	-	1495553	-
79	Hexyl acetate	-	712561	-	-
80	1,2-Ethanediol,1-formate	2236282	-	-	-
81	Trimethyl amine	-	-	-	29655327
82	Carbamic acid, monoammonium salt	-	-	-	5009563
83	2-Ethylfuran	5973457^a	2871070^a	-	-
84	2-Pentylfuran	1174736^b	-	4215037^a	-
85	Trans-(penten-ethyl)furan	2818740^a	897611^b	433342^c	-
86	2,6-Dimethyl pyrazine	-	-	1319761^b	1420247^a

Note: “-” represents the undetected compounds. Values with different superscripts in the same row are significantly different (p < 0.05).

Figure 3. The change of amino acids in squid under different processing methods.

Figure 4. Sensory profiles of the organoleptic attributes of fermented squid with different LAB starters.