{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T14:34:35Z","timestamp":1787582075369,"version":"build-2736575974"},"reference-count":40,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T00:00:00Z","timestamp":1787529600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32572605"],"award-info":[{"award-number":["32572605"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"award":["32572605"],"award-info":[{"award-number":["32572605"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Volatile release immediately after opening canned foods is highly transient and may not be adequately represented by equilibrium or quasi-equilibrium headspace measurements. In this study, time-resolved proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS) was used to characterize opening-burst volatile features in canned Antarctic krill processed to an equivalent sterilization intensity (F0 \u2248 9 min). Raw krill, pretreated but non-retorted samples, and samples retorted using different temperature\u2013time combinations were monitored online for 180 s after opening, with particular attention to the 0\u201360 s burst phase. Twenty-three of the twenty-five retained features reached their maximum responses within 10 s, including two within 5 s, showing that the dominant volatile changes occurred immediately after opening. The maximum background-corrected response during 0\u201360 s (Cmax,0\u201360) and the corresponding area under the response curve (AUC0\u201360) were used to describe transient release. The nine highest-ranked features accounted for 76.78% of the cumulative AUC0\u201360 response within the retained candidate feature set. Although the retort treatments had similar F0 values, their burst-phase fingerprints remained distinguishable. Sulfur-associated features varied markedly among treatments, whereas several low-molecular oxygenated features showed strong responses after the 121 \u00b0C high-temperature\/short-time treatment. These findings show that the first seconds after opening contain substantial volatile-release information and that equivalent sterilization lethality does not necessarily produce the same opening-burst fingerprint. Time-resolved PTR-ToF-MS therefore enables direct examination of the initial post-opening volatile environment and comparison of different thermal processing routes. Chemical names are reported as putative annotations rather than definitive identifications.<\/jats:p>","DOI":"10.3390\/foods15172968","type":"journal-article","created":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T13:20:43Z","timestamp":1787577643000},"page":"2968","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["A Time-Resolved PTR-ToF-MS Workflow for Characterizing Opening-Burst Volatile Features in Canned Antarctic Krill Under Equivalent F0 Processing"],"prefix":"10.3390","volume":"15","author":[{"given":"Peizi","family":"Sun","sequence":"first","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Songyi","family":"Lin","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China"},{"name":"Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, China"},{"name":"Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China"},{"name":"SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuting","family":"Tan","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yajie","family":"Qin","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chen","family":"Tao","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongmei","family":"Li","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China"},{"name":"Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, China"},{"name":"Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China"},{"name":"SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2313","DOI":"10.1007\/s11947-022-02881-6","article-title":"Effect of heating on protein denaturation, water state, microstructure, and textural properties of Antarctic krill (Euphausia superba) meat","volume":"15","author":"Sun","year":"2022","journal-title":"Food Bioprocess Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1690","DOI":"10.1007\/s11947-023-03027-y","article-title":"Effect of basic amino acid pretreatment on the quality of canned Antarctic krill","volume":"16","author":"Sun","year":"2023","journal-title":"Food Bioprocess Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"526762","DOI":"10.1155\/2015\/526762","article-title":"Food processing and Maillard reaction products: Effect on human health and nutrition","volume":"2015","author":"Tamanna","year":"2015","journal-title":"Int. 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