GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods  
[PERSON]  
1 College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; [EMAIL_ADDRESS] (Q.C.); [EMAIL_ADDRESS] (X.Y.); [EMAIL_ADDRESS] (P.H.); 1 [EMAIL_ADDRESS] (M.L.); [EMAIL_ADDRESS] (Z.L.); [EMAIL_ADDRESS] (C.Z.); [EMAIL_ADDRESS] (Z.L.); [EMAIL_ADDRESS] (C.  
information. GC-IMS visualizes the data, but the two-dimensional qualitative NIST Gas-Phase Retention Index Database and the IMS Migration Time Database of G.A.S. are not yet sufficiently complete in the current software. An electronic nose accurately and rapidly discriminates odors in different samples, but it cannot quantitatively detect odors [4]. These three techniques complement and validate each other to provide more comprehensive, reliable, and scientific information about food odors. GC-MS combined with an electronic nose can characterize and analyze the volatiles produced by different types of wood chips for the production of smoked bacon [5]. However, studies on comprehensive evaluations of flavor characterization and volatile compounds in fermented golden pomfret using the e-nose technique, GC-IMS, and GC-MS are rare.  
Current research has focused on the effect of different cooking methods on nutritional, quality, and taste aspects [6; 7]. [PERSON] [8] examined the changes in the nutritional and organoleptic qualities of white tigerfish and gilthead snapper fillets prepared using different cooking methods (steaming, oven cooking, and deep-frying). The results showed that the organoleptic characteristics of the samples subjected to steaming and oven cooking were similar, but deep-frying resulted in unfavorable increases in the n-6/n-3 and saturated fatty acid/polyunsaturated fatty acid (SFA/PUFA) ratios of the snapper [9]. [PERSON] [10] investigated the effects of different cooking methods (deep-frying, boiling, and baking) on essential polyunsaturated fatty acids in the muscle tissue of salmon and found that high levels of natural antioxidants protected against 20:5\(\omega\)3 (EPA) and 22:6\(\omega\)3 (DHA) during cooking. [PERSON] [7] investigated and evaluated the effects of different cooking methods (steaming, deep-frying, microwaving, and baking) on several indicators, such as color, texture, steaming loss, nutrients, and volatile flavoring substances, in golden pomfret fillets to provide practical options for people. There are fewer reports on the effect of cooking methods on processed golden pomfret products, and no statistical analysis of results by combining multiple indicators. Therefore, it is necessary to compare the effects of different cooking methods on golden pomfret products.  
The present study used an electronic nose, SPME-GC-MS, and GC-IMS to analyze the variability of flavor substances in wet-marinated fermented golden pomfret fillets processed by different cooking methods (steaming, baking, air-frying, microwaving, and poaching). Orthogonal partial least-squares discriminant analysis (OPLS-DA) was used to construct a model to identify the key flavor substances resulting from the different methods based on the variable projected importance factor (VIP). The characteristic flavor substances of pomfret can provide theoretical guidance for the more effective processing of fish products and the development of subsequent food products.