Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna
Dry-cured tuna products exhibit unique aroma characteristics appreciated by local consumers, particularly in the southern Iberian Peninsula. In the present study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to identify and quantify...
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MDPI AG
2025-02-01
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| author | Mónica Sánchez-Parra Annalaura Lopez Vittorio Maria Moretti José Luis Ordóñez-Díaz José Manuel Moreno-Rojas |
| author_facet | Mónica Sánchez-Parra Annalaura Lopez Vittorio Maria Moretti José Luis Ordóñez-Díaz José Manuel Moreno-Rojas |
| author_sort | Mónica Sánchez-Parra |
| collection | DOAJ |
| description | Dry-cured tuna products exhibit unique aroma characteristics appreciated by local consumers, particularly in the southern Iberian Peninsula. In the present study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to identify and quantify volatile organic compounds (VOCs), establishing a volatile fingerprint of dry-cured tuna throughout the manufacturing process. Unsupervised (PCA) and supervised (PLS-DA and sPLS-DA) multivariate statistical methods were applied to visualise, group, and classify the samples. A total of fifty-four VOCs were identified across the four steps involved in processing the final product. The ML-PLS-DA model demonstrated excellent discrimination (R<sup>2</sup> = 0.912, Q<sup>2</sup> = 0.878, and Accuracy = 1) for the samples. Additionally, ML-sPLS-DA was conducted to screen various VOC metabolites in the samples after both the salting and salt-washing steps; the levels of eighteen VOCs changed significantly (VIP > 1; <i>p</i> < 0.05). These results provide a theoretical basis for determining flavour formation and quality control in the traditional dry-curing process of tuna. |
| format | Article |
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| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-ecb0f390dd2949be9d084b032b7c1df22025-08-20T02:44:46ZengMDPI AGFoods2304-81582025-02-0114459210.3390/foods14040592Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured TunaMónica Sánchez-Parra0Annalaura Lopez1Vittorio Maria Moretti2José Luis Ordóñez-Díaz3José Manuel Moreno-Rojas4Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) Alameda del Obispo, Avda. Menéndez–Pidal s/n., 14004 Córdoba, SpainDepartment of Veterinary Medicine and Animal Science (DIVAS), Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, LO, ItalyDepartment of Veterinary Medicine and Animal Science (DIVAS), Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, LO, ItalyDepartment of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) Alameda del Obispo, Avda. Menéndez–Pidal s/n., 14004 Córdoba, SpainDepartment of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) Alameda del Obispo, Avda. Menéndez–Pidal s/n., 14004 Córdoba, SpainDry-cured tuna products exhibit unique aroma characteristics appreciated by local consumers, particularly in the southern Iberian Peninsula. In the present study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to identify and quantify volatile organic compounds (VOCs), establishing a volatile fingerprint of dry-cured tuna throughout the manufacturing process. Unsupervised (PCA) and supervised (PLS-DA and sPLS-DA) multivariate statistical methods were applied to visualise, group, and classify the samples. A total of fifty-four VOCs were identified across the four steps involved in processing the final product. The ML-PLS-DA model demonstrated excellent discrimination (R<sup>2</sup> = 0.912, Q<sup>2</sup> = 0.878, and Accuracy = 1) for the samples. Additionally, ML-sPLS-DA was conducted to screen various VOC metabolites in the samples after both the salting and salt-washing steps; the levels of eighteen VOCs changed significantly (VIP > 1; <i>p</i> < 0.05). These results provide a theoretical basis for determining flavour formation and quality control in the traditional dry-curing process of tuna.https://www.mdpi.com/2304-8158/14/4/592volatile organic compounds (VOCs)yellowfin tunadry-cured tunafish flavourSPMEML-sPLS-DA |
| spellingShingle | Mónica Sánchez-Parra Annalaura Lopez Vittorio Maria Moretti José Luis Ordóñez-Díaz José Manuel Moreno-Rojas Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna Foods volatile organic compounds (VOCs) yellowfin tuna dry-cured tuna fish flavour SPME ML-sPLS-DA |
| title | Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna |
| title_full | Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna |
| title_fullStr | Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna |
| title_full_unstemmed | Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna |
| title_short | Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna |
| title_sort | effect of industrial processing on the volatile organic compound fingerprint of dry cured tuna |
| topic | volatile organic compounds (VOCs) yellowfin tuna dry-cured tuna fish flavour SPME ML-sPLS-DA |
| url | https://www.mdpi.com/2304-8158/14/4/592 |
| work_keys_str_mv | AT monicasanchezparra effectofindustrialprocessingonthevolatileorganiccompoundfingerprintofdrycuredtuna AT annalauralopez effectofindustrialprocessingonthevolatileorganiccompoundfingerprintofdrycuredtuna AT vittoriomariamoretti effectofindustrialprocessingonthevolatileorganiccompoundfingerprintofdrycuredtuna AT joseluisordonezdiaz effectofindustrialprocessingonthevolatileorganiccompoundfingerprintofdrycuredtuna AT josemanuelmorenorojas effectofindustrialprocessingonthevolatileorganiccompoundfingerprintofdrycuredtuna |