Characterising flavour differences in Mandarin fish muscle under live prey and formulated feed diets using flavouromics and metabolomics
Substituting formulated feed for trash fish in aquaculture has the potential to reduce farming costs and decrease dependence on natural resources. However, the impact of such feed substitution on muscle flavour remains unclear. This study is the first to utilise two-dimensional gas chromatography co...
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Elsevier
2025-12-01
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| Series: | Food Chemistry: Molecular Sciences |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666566225000486 |
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| author | Yang Cheng Junjian Dong Hetong Zhang Yuan Zhang Fengying Gao Fubao Wang Ziyang Wang Xing Ye Chengbin Wu Chengfei Sun |
| author_facet | Yang Cheng Junjian Dong Hetong Zhang Yuan Zhang Fengying Gao Fubao Wang Ziyang Wang Xing Ye Chengbin Wu Chengfei Sun |
| author_sort | Yang Cheng |
| collection | DOAJ |
| description | Substituting formulated feed for trash fish in aquaculture has the potential to reduce farming costs and decrease dependence on natural resources. However, the impact of such feed substitution on muscle flavour remains unclear. This study is the first to utilise two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC × GC-TOF MS) and liquid chromatography–mass spectrometry (LC-MS) to analyse differences in muscle flavour between mandarin fish (Siniperca chuatsi) fed live prey and those fed formulated feed. The results identified 65 differential flavour compounds, with four key contributors: 2,3-butanedione, (E)-2-nonenal, furan, 2-pentyl-, and (E)-2-octenal. Metabolomic analysis revealed 139 differential metabolites, with significant upregulation of amino acid metabolites such as threonine and L-homoserine in the muscle of fish fed formulated feed. KEGG pathway enrichment highlighted glycine, serine and threonine metabolism, and aminoacyl-tRNA biosynthesis as critical pathways. Correlation analysis demonstrated significant associations between precursors like dihydroxyacetone phosphate and O-phosphoserine and key flavour compounds. The findings indicate that mandarin fish fed live prey exhibited a more pronounced nutty, buttery, ham-like aroma alongside a fresh, grassy scent, whereas those fed formulated feed showed a diminished earthy off-flavour. Dihydroxyacetone phosphate, L-homoserine, threonine, and linoleic acid were identified as important flavour precursors. Overall, these findings provide a theoretical basis for optimising the muscle flavour of mandarin fish in feed-based aquaculture. |
| format | Article |
| id | doaj-art-b1d60ab9cda84b7499fe9de9c45db845 |
| institution | Kabale University |
| issn | 2666-5662 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: Molecular Sciences |
| spelling | doaj-art-b1d60ab9cda84b7499fe9de9c45db8452025-08-25T04:14:51ZengElsevierFood Chemistry: Molecular Sciences2666-56622025-12-011110028710.1016/j.fochms.2025.100287Characterising flavour differences in Mandarin fish muscle under live prey and formulated feed diets using flavouromics and metabolomicsYang Cheng0Junjian Dong1Hetong Zhang2Yuan Zhang3Fengying Gao4Fubao Wang5Ziyang Wang6Xing Ye7Chengbin Wu8Chengfei Sun9Key Laboratory of Tropical and Subtropical Fishery Resources Application and Cultivation, Ministry of Agriculture and Rural Affairs, Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510380, China; Ocean College, Hebei Agricultural University, Qinhuangdao 066000, ChinaKey Laboratory of Tropical and Subtropical Fishery Resources Application and Cultivation, Ministry of Agriculture and Rural Affairs, Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510380, ChinaKey Laboratory of Tropical and Subtropical Fishery Resources Application and Cultivation, Ministry of Agriculture and Rural Affairs, Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510380, ChinaKey Laboratory of Tropical and Subtropical Fishery Resources Application and Cultivation, Ministry of Agriculture and Rural Affairs, Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510380, ChinaKey Laboratory of Tropical and Subtropical Fishery Resources Application and Cultivation, Ministry of Agriculture and Rural Affairs, Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510380, ChinaGuangdong Special Aquatic Functional Feed Engineering Technology Research Center, Guangdong Jieda Feed Company, Ltd., Foshan, Guangdong 528211, ChinaKey Laboratory of Tropical and Subtropical Fishery Resources Application and Cultivation, Ministry of Agriculture and Rural Affairs, Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510380, ChinaKey Laboratory of Tropical and Subtropical Fishery Resources Application and Cultivation, Ministry of Agriculture and Rural Affairs, Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510380, ChinaOcean College, Hebei Agricultural University, Qinhuangdao 066000, China; Corresponding authors.Key Laboratory of Tropical and Subtropical Fishery Resources Application and Cultivation, Ministry of Agriculture and Rural Affairs, Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510380, China; Corresponding authors.Substituting formulated feed for trash fish in aquaculture has the potential to reduce farming costs and decrease dependence on natural resources. However, the impact of such feed substitution on muscle flavour remains unclear. This study is the first to utilise two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC × GC-TOF MS) and liquid chromatography–mass spectrometry (LC-MS) to analyse differences in muscle flavour between mandarin fish (Siniperca chuatsi) fed live prey and those fed formulated feed. The results identified 65 differential flavour compounds, with four key contributors: 2,3-butanedione, (E)-2-nonenal, furan, 2-pentyl-, and (E)-2-octenal. Metabolomic analysis revealed 139 differential metabolites, with significant upregulation of amino acid metabolites such as threonine and L-homoserine in the muscle of fish fed formulated feed. KEGG pathway enrichment highlighted glycine, serine and threonine metabolism, and aminoacyl-tRNA biosynthesis as critical pathways. Correlation analysis demonstrated significant associations between precursors like dihydroxyacetone phosphate and O-phosphoserine and key flavour compounds. The findings indicate that mandarin fish fed live prey exhibited a more pronounced nutty, buttery, ham-like aroma alongside a fresh, grassy scent, whereas those fed formulated feed showed a diminished earthy off-flavour. Dihydroxyacetone phosphate, L-homoserine, threonine, and linoleic acid were identified as important flavour precursors. Overall, these findings provide a theoretical basis for optimising the muscle flavour of mandarin fish in feed-based aquaculture.http://www.sciencedirect.com/science/article/pii/S2666566225000486Mandarin fishFlavourFlavouromicsMetabolomicsLive preyFormulated feed |
| spellingShingle | Yang Cheng Junjian Dong Hetong Zhang Yuan Zhang Fengying Gao Fubao Wang Ziyang Wang Xing Ye Chengbin Wu Chengfei Sun Characterising flavour differences in Mandarin fish muscle under live prey and formulated feed diets using flavouromics and metabolomics Food Chemistry: Molecular Sciences Mandarin fish Flavour Flavouromics Metabolomics Live prey Formulated feed |
| title | Characterising flavour differences in Mandarin fish muscle under live prey and formulated feed diets using flavouromics and metabolomics |
| title_full | Characterising flavour differences in Mandarin fish muscle under live prey and formulated feed diets using flavouromics and metabolomics |
| title_fullStr | Characterising flavour differences in Mandarin fish muscle under live prey and formulated feed diets using flavouromics and metabolomics |
| title_full_unstemmed | Characterising flavour differences in Mandarin fish muscle under live prey and formulated feed diets using flavouromics and metabolomics |
| title_short | Characterising flavour differences in Mandarin fish muscle under live prey and formulated feed diets using flavouromics and metabolomics |
| title_sort | characterising flavour differences in mandarin fish muscle under live prey and formulated feed diets using flavouromics and metabolomics |
| topic | Mandarin fish Flavour Flavouromics Metabolomics Live prey Formulated feed |
| url | http://www.sciencedirect.com/science/article/pii/S2666566225000486 |
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