Analysis of quality changes in northern pike (Esox lucius) during cold storage and identification of key volatile flavor compounds based on flavoromics

Cold-stored Northern pike ( Esox lucius ) deteriorates due to microbial and enzymatic activity, causing flavor loss and volatile compounds. This study explored the quality and flavor changes of Esox lucius during cold storage. Integrated flavoromics and multivariate analysis revealed critical flavor compounds. The results showed that the color and texture of Esox lucius deteriorated progressively during refrigeration. Concurrently, the contents of taste-related nucleotides, umami amino acids, and sweet amino acids decreased consistently with prolonged of storage time. Through threshold value (TAV) analysis, inosinic acid (IMP), glutamic acid, alanine, valine, lysine, and arginine were identified as key flavor compounds. Flavoromics and relative odor activity value (ROAV) results indicated that 2-nonanol, 2-undecanone, 2-butanone, 2-heptanone, 2-decanone, 2-hexanone, 2-methylbutanal, octanal, 3-methylbutanal, and indole were identified as the key volatile compounds during cold storage of Esox lucius . This study elucidated the flavor change mechanisms of Esox lucius during cold storage and offered theoretical support for refrigeration preservation and flavor quality control. • The key non-volatile compounds included IMP glutamic acid, alanine, valine, lysine, and arginine. • The key volatile compounds included 2-nonanol, 2-undecanone, 2-butanone, and 2-heptanone, among others. • The key flavor compounds exhibited significant correlations.