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Using headspace solid-phase microextraction gas chromatography\u2013mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), we identified 146 volatile organic compounds (VOCs), of which 15 were defined as key odorants. Shorter boiling (30\u201360 s) enhanced the release of volatiles like 1-octen-3-ol and (Z)-4-heptenal, imparting mushroom and fruity notes. The 90 s stage featured nutty and oily aromas from compounds such as 2,5-dimethyl-3-isopropylpyrazine and heptanal. Extended boiling (120\u2013150 s) led to the dominance of sweet and grassy notes from isoeugenol and propionaldehyde. The core free amino acids (FAAs)\u2500aspartic acid (Asp), glutamic acid (Glu), and histidine (His)\u2500shaped the primary taste profile, and VOC formation was closely linked to amino acid and nucleotide metabolism. This work provides a theoretical basis for optimizing the flavor quality of prepared fish products.<\/jats:p>","DOI":"10.1021\/acs.jafc.5c16032","type":"journal-article","created":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T15:01:55Z","timestamp":1789398115000},"page":"29459-29476","source":"Crossref","is-referenced-by-count":0,"title":["Decoding the Dynamic\nEvolution and Metabolic Pathways\nof Volatile and Non-Volatile Flavors in Prepared Fish Fillets during\nBoiling: An Integrated Approach of HS-SPME-GC-MS, HS-GC-IMS, E-Nose,\nand Chemometrics"],"prefix":"10.1021","volume":"74","author":[{"given":"Ziying","family":"Liu","sequence":"first","affiliation":[{"name":"Nanchang University , , , ,","place":["Nanchang, Jiangxi, China, 330047"]},{"name":"Nanchang University-Jinggangshan Green Food New Quality Productivity Transformation Centre , , ,","place":["Ji\u2019an, Jiangxi, China, 343016"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuwen","family":"Ruan","sequence":"additional","affiliation":[{"name":"Nanchang University , , , ,","place":["Nanchang, Jiangxi, China, 330047"]},{"name":"Nanchang University-Jinggangshan Green Food New Quality Productivity Transformation Centre , , ,","place":["Ji\u2019an, Jiangxi, China, 343016"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zongcai","family":"Tu","sequence":"additional","affiliation":[{"name":"Nanchang University , , , ,","place":["Nanchang, Jiangxi, China, 330047"]},{"name":"Nanchang University-Jinggangshan Green Food New Quality Productivity Transformation Centre , , ,","place":["Ji\u2019an, Jiangxi, China, 343016"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Li","sequence":"additional","affiliation":[{"name":"Jiangxi Huangshanghuang Group Food Co., Ltd. , , ,","place":["Nanchang, Jiangxi, China, 330001"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Debin","family":"Guo","sequence":"additional","affiliation":[{"name":"Jiangxi Huangshanghuang Group Food Co., Ltd. , , ,","place":["Nanchang, Jiangxi, China, 330001"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liping","family":"Zhong","sequence":"additional","affiliation":[{"name":"Nanchang University , , , ,","place":["Nanchang, Jiangxi, China, 330047"]},{"name":"Nanchang University-Jinggangshan Green Food New Quality Productivity Transformation Centre , , ,","place":["Ji\u2019an, Jiangxi, China, 343016"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5538-1838","authenticated-orcid":true,"given":"Hui","family":"Wang","sequence":"additional","affiliation":[{"name":"Nanchang University , , , ,","place":["Nanchang, Jiangxi, China, 330047"]},{"name":"Nanchang University-Jinggangshan Green Food New Quality Productivity Transformation Centre , , 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