{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T12:58:18Z","timestamp":1781528298650,"version":"3.54.1"},"reference-count":46,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,4,13]],"date-time":"2026-04-13T00:00:00Z","timestamp":1776038400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Fujian Provincial Science and Technology Program Project","award":["2023R1082"],"award-info":[{"award-number":["2023R1082"]}]},{"name":"Fujian Provincial Science and Technology Program Project","award":["2024S0039"],"award-info":[{"award-number":["2024S0039"]}]},{"name":"Fujian Provincial Special Fund Project for Promoting High-Quality Development of Marine and Fisheries Industries","award":["FJHYF-L-2025-6"],"award-info":[{"award-number":["FJHYF-L-2025-6"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Thamnaconus modestus (black scraper) is an economically important fish species in Chinese coastal fisheries, yet its pronounced fishy off-odor, primarily attributed to sulfur-containing compounds and trimethylamine (TMA), severely limits consumer acceptance and product diversification. However, a systematic investigation into how different thermal processing methods affect its volatile flavor profile is lacking. This study employed an integrated multi-instrumental flavoromics platform combining sensory evaluation, electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography\u2013ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction gas chromatography\u2013mass spectrometry (HS-SPME-GC-MS), coupled with chemometric analysis, to systematically characterize the aroma variations of T. modestus subjected to steaming, boiling, deep-frying, and roasting treatments compared with raw samples. A total of 62 (GC-IMS) and 129 (GC-MS) volatile compounds were identified, from which 78 characteristic markers (VIP &gt; 1) and 45 key odorants (OAV \u2265 1) were screened. Thermal processing markedly reduced sulfur-containing compounds and TMA concentrations (raw &gt;&gt; steamed \u2248 boiled &gt;&gt; deep-fried &gt; roasted) while promoting lipid oxidation- and Maillard reaction-derived aldehydes and furans. Two distinct flavor modulation patterns were revealed: moist-heat methods (steaming, boiling) generated grassy\/fatty notes through moderate lipid oxidation, whereas dry-heat methods (deep-frying, roasting) produced characteristic roasted\/nutty notes via synergistic activation of Strecker degradation and Maillard reaction. These findings provide scientific evidence for precise flavor quality control and diversified processing optimization of T. modestus products.<\/jats:p>","DOI":"10.3390\/foods15081352","type":"journal-article","created":{"date-parts":[[2026,4,13]],"date-time":"2026-04-13T11:38:26Z","timestamp":1776080306000},"page":"1352","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Comprehensive Characterization of Volatile Flavor Compounds in Thamnaconus modestus Under Different Thermal Processing Methods: A Multi-Instrumental Flavoromics Approach"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-7451-3728","authenticated-orcid":false,"given":"Qinmei","family":"Fang","sequence":"first","affiliation":[{"name":"Biotechnology Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350011, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ling","family":"Ke","sequence":"additional","affiliation":[{"name":"Biotechnology Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350011, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5250-5981","authenticated-orcid":false,"given":"Li","family":"Bian","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongshu","family":"Chi","sequence":"additional","affiliation":[{"name":"Biotechnology Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350011, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ximin","family":"Qiu","sequence":"additional","affiliation":[{"name":"Fujian Fisheries Technology Extension Center, Fuzhou 350011, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongcong","family":"Chen","sequence":"additional","affiliation":[{"name":"Biotechnology Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350011, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuigen","family":"Li","sequence":"additional","affiliation":[{"name":"Fujian Fisheries Technology Extension Center, Fuzhou 350011, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siqing","family":"Chen","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shaohua","family":"Shi","sequence":"additional","affiliation":[{"name":"Biotechnology Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350011, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Liang, C., and Pauly, D. 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