Flavor characterization and perceptual interactions of key aroma compounds in Zhoushan fish sauce: A combined approach of GC-MS, GC-E-Nose, Feller's additive model, σ-τ plot and molecular docking

Qiancheng Wu; Zhonglin Sun; Haoran Chen; Xianyuan Zhou; Zhengting Huo; Yu Liu; Di Sun; Qingbao Ma; Zhongjie Yu; Wei Jiang

doi:10.1016/j.lwt.2026.119548

Flavor characterization and perceptual interactions of key aroma compounds in Zhoushan fish sauce: A combined approach of GC-MS, GC-E-Nose, Feller's additive model, σ-τ plot and molecular docking

LWT 2026 Open access

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Authors: Qiancheng Wu, Zhonglin Sun, Haoran Chen, Xianyuan Zhou, Zhengting Huo, Yu Liu, Di Sun, Qingbao Ma, Zhongjie Yu, Wei Jiang

DOI: 10.1016/j.lwt.2026.119548

Cited by: 1

References: 56

Abstract

• 8 key odorants were identified in Zhoushan fish sauce using GC-MS, GC-E-nose, OAV, Aroma recombination and Omission experiments. • Masking effects were predominant (17/28 pairs) among key odorant mixtures. • Synergism was observed specifically among structurally analogous compounds.

Fields of Study & Subjects

Fermentation and Sensory Analysis Biochemical Analysis and Sensing Techniques Advanced Chemical Sensor Technologies

Publication details

Journal / source: LWT
Publisher: Elsevier BV
Volume: 251
Pages: 119548–119548
Publication date: 23 May 2026
Language: EN

References 56