{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,19]],"date-time":"2026-03-19T22:48:16Z","timestamp":1773960496910,"version":"3.50.1"},"reference-count":37,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2022,12,25]],"date-time":"2022-12-25T00:00:00Z","timestamp":1671926400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Young Plant Project of Science and Technology Department of Sichuan Province","award":["2021JDRC0130"],"award-info":[{"award-number":["2021JDRC0130"]}]},{"name":"Young Plant Project of Science and Technology Department of Sichuan Province","award":["Z211047"],"award-info":[{"award-number":["Z211047"]}]},{"name":"Young Plant Project of Science and Technology Department of Sichuan Province","award":["2020YFN0151, 2020JDRC0095"],"award-info":[{"award-number":["2020YFN0151, 2020JDRC0095"]}]},{"name":"Key Project of Xihua University of China","award":["2021JDRC0130"],"award-info":[{"award-number":["2021JDRC0130"]}]},{"name":"Key Project of Xihua University of China","award":["Z211047"],"award-info":[{"award-number":["Z211047"]}]},{"name":"Key Project of Xihua University of China","award":["2020YFN0151, 2020JDRC0095"],"award-info":[{"award-number":["2020YFN0151, 2020JDRC0095"]}]},{"DOI":"10.13039\/501100004829","name":"Science and Technology Department of Sichuan Province","doi-asserted-by":"publisher","award":["2021JDRC0130"],"award-info":[{"award-number":["2021JDRC0130"]}],"id":[{"id":"10.13039\/501100004829","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004829","name":"Science and Technology Department of Sichuan Province","doi-asserted-by":"publisher","award":["Z211047"],"award-info":[{"award-number":["Z211047"]}],"id":[{"id":"10.13039\/501100004829","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004829","name":"Science and Technology Department of Sichuan Province","doi-asserted-by":"publisher","award":["2020YFN0151, 2020JDRC0095"],"award-info":[{"award-number":["2020YFN0151, 2020JDRC0095"]}],"id":[{"id":"10.13039\/501100004829","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temperature sterilization (HTS), and ultra-high-pressure treatment (UHP) tests. The UHP had a higher sensory evaluation and could better maintain the original flavor of the sample. A total of 92, 83, 85, and 76 volatile compounds were detected via comprehensive two-dimensional gas chromatography-mass spectrometry (GC\u00d7GC-MS) techniques in the control (CT), PS, HTS, and UHP groups, respectively. According to the analysis of gas chromatograph-olfactometry and odor activity value, 7 compounds were considered to have an aromatic influence on the sauces, in which four compounds (1,8-Cineole, Linalool, Hexanal, and Dimethyl trisulfide) exhibited a positive contribution to the aroma of the sauces. PLS-DA results showed that the UHP group positively correlated with volatiles (Isoamylol and 1-Octen-3-ol), color, and gloss. In general, the UHP treatment could retain the original state and flavor of the sauce, showing a high similarity to the control group. The HTS significantly altered the flavor and status of the samples.<\/jats:p>","DOI":"10.3390\/foods12010109","type":"journal-article","created":{"date-parts":[[2022,12,27]],"date-time":"2022-12-27T02:50:01Z","timestamp":1672109401000},"page":"109","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization"],"prefix":"10.3390","volume":"12","author":[{"given":"Jie","family":"Zhao","sequence":"first","affiliation":[{"name":"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"},{"name":"Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yimao","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"},{"name":"Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yu","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuhui","family":"Zheng","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Changbo","family":"Peng","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hongbin","family":"Lin","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"},{"name":"Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zhenming","family":"Che","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"},{"name":"Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0527-0109","authenticated-orcid":false,"given":"Wenwu","family":"Ding","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"},{"name":"Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"104143","DOI":"10.1016\/j.jfca.2021.104143","article-title":"Effects of two sterilization methods on the taste compositions of sweet and sour spare ribs flavor","volume":"104","author":"Sun","year":"2021","journal-title":"J. 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