Decoding the aroma-active compounds and sensory impact of dried grass carp (Ctenopharyngodon idella) from different regions through GC×GC–TOFMS

Dried grass carp is a traditional Chinese food product with a long history of use and high economic value. Its flavor has become a crucial aspect in quality enhancement research. In this study, eight types of sun-dried grass carp from different regions were selected. Quantitative descriptive analysis revealed that samples collected from Wuhan were likely favored by the sensory panel for their highest grass/fresh and lowest fishy/stinky notes. Subsequently, 467 aroma compounds were detected using headspace solid-phase microextraction in conjunction with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC–TOFMS). Among them, 45 compounds with higher contributions to aroma were selected based on their odor activity values. The final statistical model further identified 18 different aroma compounds among the different regions. Results indicated that higher concentrations of acetoin and 2,3-butanedione are correlated with higher overall preference scores, while higher concentrations of 1-octen-3-ol and aldehydes are associated with lower sensory scores. These findings provided guidance for improving the production of grass carp and its processed products. • Wuhan dried grass carp won the panel’s favor: top grass/fresh, least fishy/stinky. • HS-SPME-GC×GC–TOFMS detected 467 aroma compounds, with 145 showing aroma activity. • 18 aroma-active compounds distinguish dried grass carp from different regions. • Dried grass carp with higher 2,3-butanedione and acetoin are preferred. • Short-chain fatty aldehydes and 1-octen-3-ol are less liked in dried grass carp.