{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T03:45:46Z","timestamp":1790221546624,"version":"4.1.0"},"reference-count":59,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2025,7,22]],"date-time":"2025-07-22T00:00:00Z","timestamp":1753142400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Key Research and Development Program for Special Projects of Xinjiang Uygur Autonomous Region","award":["2023B02037"],"award-info":[{"award-number":["2023B02037"]}]},{"name":"Key Research and Development Program for Special Projects of Xinjiang Uygur Autonomous Region","award":["2224ZZQRCXM"],"award-info":[{"award-number":["2224ZZQRCXM"]}]},{"name":"Tianchi Talent Introduction Plan Project of China","award":["2023B02037"],"award-info":[{"award-number":["2023B02037"]}]},{"name":"Tianchi Talent Introduction Plan Project of China","award":["2224ZZQRCXM"],"award-info":[{"award-number":["2224ZZQRCXM"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Temperature is the most critical factor in fish preservation. Superchilled storage represents a novel technology that effectively retards quality deterioration in aquatic products. This study investigated the flavor variation patterns and deterioration mechanisms in 16 northern pike (Esox lucius) samples during superchilled storage (\u22123 \u00b0C) based on analysis using gas chromatography-ion mobility spectrometry (GC-IMS) and ultra-performance liquid chromatography\u2013quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF\/MS). The results indicate that GC-MS analysis identified 25 key volatile flavor compounds. These comprised seven ketones, thirteen alcohols, aldehydes including 2-methylbutanal, esters such as 2-heptyl acetate and methyl butyrate, as well as nitrogen-containing compounds, exemplified by pyrazines and indole. Non-targeted metabolomics further revealed four pivotal metabolic pathways, glycerophospholipid metabolism, purine metabolism, the pentose phosphate pathway, and arginine biosynthesis. These metabolic pathways were found to regulate flavor changes through modulation of lipid oxidation, nucleotide degradation, and amino acid metabolism. Notably, the arginine biosynthesis pathway exhibited significant correlations with the development of characteristic cold-storage off-flavors, mediated by glutamate accumulation and fumarate depletion. This investigation provided a theoretical foundation for optimizing preservation strategies in cold-water fish species at the molecular level.<\/jats:p>","DOI":"10.3390\/foods14152556","type":"journal-article","created":{"date-parts":[[2025,7,22]],"date-time":"2025-07-22T09:47:06Z","timestamp":1753177626000},"page":"2556","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Elucidating Volatile Flavor Profiles and Metabolic Pathways in Northern Pike (Esox lucius) During Superchilled Storage: A Combined UPLC-Q-TOF\/MS and GC-MS Approach"],"prefix":"10.3390","volume":"14","author":[{"given":"Shijie","family":"Bi","sequence":"first","affiliation":[{"name":"College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Na","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4655-5434","authenticated-orcid":false,"given":"Gao","family":"Gong","sequence":"additional","affiliation":[{"name":"College of Animal Sciences, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peng","family":"Gao","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinfang","family":"Zhu","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Batuer","family":"Abulikemu","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"106402","DOI":"10.1016\/j.fishres.2022.106402","article-title":"Temporally stable small-scale genetic structure of Northern pike (Esox lucius) in the coastal Baltic Sea","volume":"254","author":"Noreikiene","year":"2022","journal-title":"Fish. 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