Endogenous enzymes play a crucial role in determining fish product aroma. However, the attached microorganisms can promote enzyme production, making it challenging to identify specific aromatic compounds resulting from endogenous enzymes. Thus, we investigated the aroma transformation of Japanese sea bass through enzymatic incubation by controlling attached microorganisms during the lag phase. Our results demonstrate that enzymatic incubation significantly enhances grassy and sweet notes while reducing fishy odors. These changes in aroma are associated with increased levels of 10 volatile compounds and decreased levels of 3 volatile compounds. Among them, previous studies have reported enzyme reaction pathways for octanal, 1-nonanal, vanillin, indole, linalool, geraniol, citral, and 6-methyl-5-hepten-2-one; however, the enzymatic reaction pathways for germacrene D, beta-caryophyllene, pristane, 1-tetradecene and trans-beta-ocimene remain unclear. These findings provide novel insights for further study to elucidate the impact of endogenous enzymes on fish product aromas.

中文翻译：

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日本鲈鱼 （Lateolabrax japonicas） 在附着微生物滞后期通过内源酶孵育的香气转化


内源性酶在决定鱼产品香气方面起着至关重要的作用。然而，附着的微生物可以促进酶的产生，这使得鉴定内源性酶产生的特定芳香族化合物变得具有挑战性。因此，我们通过在滞后阶段控制附着的微生物，通过酶促培养研究了日本鲈鱼的香气转化。我们的结果表明，酶孵育显着增强了青草和甜味，同时减少了鱼腥味。香气的这些变化与 10 种挥发性化合物的水平升高和 3 种挥发性化合物的水平降低有关。其中，既往研究报道了辛醛、1-壬醛、香兰素、吲哚、芳樟醇、香叶醇、柠檬醛和 6-甲基-5-庚烯-2-酮的酶反应途径;然而，germacrene D、β-石竹烯、pristane、1-十四烯和反式 β-ocimene 的酶促反应途径仍不清楚。这些发现为进一步研究阐明内源酶对鱼产品香气的影响提供了新的见解。