White croaker and small yellow croaker both belong to the fish family Sciaenidae, but their economic value and odor characteristics are quite different. In this study, electronic nose and gas chromatography-mass spectrometry were utilized to explore the odor characteristics of the two stored for different refrigeration periods. The results showed that their odor profiles could be clearly distinguished by principal component analysis. Compounds associated with fresh white croaker were found to be more complex than smaller yellow croaker through the load graph, while the result was opposite in later cold storage. The absolute peak areas of compounds like trimethylamine and 3-methyl-butanol were 6.42 and 1.42, respectively, in the white croaker, which were higher than in the small yellow croaker at the first day of refrigeration. And compound such as indole was first produced in white croaker during late cold storage. However, there were more compounds related to spoilage in the small yellow croaker; compounds like phenylethyl alcohol and benzeneacetaldehyde were not detected in the white croaker. PRACTICAL APPLICATIONS: White croaker and small yellow croaker are almost indistinguishable in appearance, especially after being cooked. But there are vast differences in their meat quality and odor characteristics, which affect their commercial values. As a result, a lot of white croakers are dyed and sold as small yellow croakers, although this does not change their eating or odor qualities. Principal component analysis of the odor characteristics of the two species of fish stored for different periods of refrigeration might provide some scientific basis for exploring the causes of their economic value differences.
Keywords: electronic nose (e-nose); gas chromatography-mass spectrometry (GC-MS); odor characteristics; small yellow croaker; white croaker.
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