A comparison of physicochemical and flavor properties of species on surimi gels from Andrias davidianus and freshwater fishes

< 0.05). Volatile profiles were assessed using an electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). A total of 50 volatile compounds were identified, including octanal, (E)-2-octenal, 1-octen-3-ol, and 2-butanone, which are commonly found in fish-based products. Partial least squares discriminant analysis (PLS-DA) identified pentanal, octanal, butanal, 2-butanone, and 1-pentanol as key differential volatile compounds in GAF. These findings offer valuable insights to the development and optimization of novel surimi products.