Analyzing the effect of dietary isoleucine on characterization of flesh flavor using a combination method of E-tongue, E-nose, and GC-MS.

This experiment used combination of electronic tongue, electronic nose, and gas chromatography mass spectrometry methods to analyze the impact of dietary isoleucine (Ile) on the flavor in grass carp muscle. Key findings include: Ile improved the sweetness and umami and reduced sourness and bitterness of the flesh. Ile inhibited sulfide and the relative content of volatile compounds like nonanal and hexanal in muscle. Second, Ile enhanced the content of adenosine triphosphate, adenosine diphosphate, and adenosine monophosphate, and decreased the content of hypoxanthine. Furthermore, Ile raised the content of fatty acid (FA) and the enzymes related to FA synthesis. Based on the above results, it can be concluded that dietary Ile improved flesh flavor by reducing the relative content of volatile compounds like 1-octen-3-ol and increasing the content of FA and nucleotides, providing valuable insights into improving flesh quality.