# Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market
## 3 Results and Discussion
### Correlation Analysis between E-Nose, FAAs, and GC-MS  
Correlation analysis was used to provide further evidence for the relationship between E-nose, GC-MS, and FAAs. As shown in Figure 5a, the concentration of alcohols and hydrocarbons were positively related to the signal intensities of the W3C (\(r=0.37\) and \(0.33\)), W2W (\(r=0.43\) and \(0.48\)), and W5C (\(r=0.47\) and \(0.61\)) sensors. The W1S, W1W, W2S, and W2W sensors were positively related to the concentration of aldehydes (\(r=0.52\), \(0.60\), \(0.50\), and \(0.77\), \(p<0.05\)), and the W2W sensor had a positive correlation with esters (\(r=0.82\), \(p<0.05\)). [PERSON] et al. [19] and [PERSON] et al. [49] also found that the W1C, W3C, and W5C sensors were sensitive to hydrocarbons and alcohols. From the current results, the W1C and W5C sensors had negative correlations with aldehydes (\(r=-0.81\) and \(-0.45\), \(p<0.05\)), and W5S was negatively associated with the ketones and esters (\(r=-0.50\) and \(-0.46\), \(p<0.05\)). The above results indicated that the E-nose could distinguish between different parts of grass carp by the volatile compounds.  
Figure 5b shows the correlation between FAAs and volatile flavor components. All FAAs showed a negative relation to the ketones and strong positive relation to the aldehydes. This may be because the source of aldehydes was associated with proteolytic phenomena and FAAs degradation. Cys and Met were positively related to the esters (\(r=0.82\) and \(0.49\), \(p<0.05\)), and Ala, Phe, and His were positively related to the ethers (\(r=0.42\), \(0.45\), and \(0.66\), \(p<0.05\)). Similarly, [PERSON] et al. [50] reported that the FAA content was correlated with volatile components. From the above results, it is plausible that the amino acid metabolism contributed to the formation of the volatile components.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Samples** & **JA** & **CA** & **JB** & **CB** & **JT** & **CT** \\ \hline Texture & & & & & & \\ Tenderness & \(4.04\pm 0.26\)\({}^{\text{a}}\) & \(2.82\pm 0.33\)\({}^{\text{b}}\) & \(3.94\pm 0.22\)\({}^{\text{a}}\) & \(2.69\pm 0.36\)\({}^{\text{b}}\) & \(3.36\pm 0.43\)\({}^{\text{ab}}\) & \(3.12\pm 0.38\)\({}^{\text{ab}}\) \\ Springiness & \(3.91\pm 0.22\)\({}^{\text{a}}\) & \(2.51\pm 0.42\)\({}^{\text{b}}\) & \(3.87\pm 0.41\)\({}^{\text{a}}\) & \(2.59\pm 0.36\)\({}^{\text{b}}\) & \(3.70\pm 0.52\)\({}^{\text{a}}\) & \(2.60\pm 0.43\)\({}^{\text{b}}\) \\ Chewiness & \(4.23\pm 0.34\)\({}^{\text{a}}\) & \(3.13\pm 0.56\)\({}^{\text{ab}}\) & \(3.92\pm 0.46\)\({}^{\text{ab}}\) & \(3.85\pm 0.26\)\({}^{\text{ab}}\) & \(2.83\pm 0.20\)\({}^{\text{ab}}\) & \(2.71\pm 0.55\)\({}^{\text{b}}\) \\ Odor & & & & & \\ Fishy & \(2.38\pm 0.31\)\({}^{\text{b}}\) & \(3.47\pm 0.29\)\({}^{\text{a}}\) & \(2.17\pm 0.51\)\({}^{\text{b}}\) & \(3.44\pm 0.49\)\({}^{\text{a}}\) & \(2.18\pm 0.21\)\({}^{\text{b}}\) & \(3.60\pm 0.28\)\({}^{\text{a}}\) \\ Earthy & \(1.20\pm 0.32\)\({}^{\text{b}}\) & \(3.11\pm 0.34\)\({}^{\text{a}}\) & \(1.18\pm 0.18\)\({}^{\text{b}}\) & \(3.88\pm 0.41\)\({}^{\text{a}}\) & \(1.54\pm 0.40\)\({}^{\text{b}}\) & \(2.99\pm 0.30\)\({}^{\text{a}}\) \\ Taste & & & & & \\ Fishy & \(2.87\pm 0.28\)\({}^{\text{ab}}\) & \(3.61\pm 0.37\)\({}^{\text{a}}\) & \(2.75\pm 0.25\)\({}^{\text{b}}\) & \(3.65\pm 0.18\)\({}^{\text{a}}\) & \(2.80\pm 0.29\)\({}^{\text{b}}\) & \(3.18\pm 0.33\)\({}^{\text{ab}}\) \\ Earthy & \(1.10\pm 0.37\)\({}^{\text{b}}\) & \(3.24\pm 0.40\)\({}^{\text{a}}\) & \(1.45\pm 0.49\)\({}^{\text{b}}\) & \(3.26\pm 0.54\)\({}^{\text{a}}\) & \(1.68\pm 0.12\)\({}^{\text{b}}\) & \(3.29\pm 0.29\)\({}^{\text{a}}\) \\ \hline \hline \end{tabular} Different superscript letters in the same row indicate significant differences (\(p<0.05\)). JPGC: grass carp from Jingpo Lake; CGC: commercial grass carp; JA: abdomen of JPGC; JB: back of JPGC; JT: tail of JPGC; CA: abdomen of CGC; CB: back of CGC; CT: tail of CGC.  
\end{table}
Table 5: Sensory evaluation in different parts of JPGC and CGC.