Caspase‐3‐mediated apoptosis‐associated flavor changes in large yellow croaker during cold storage induced by Pseudomonas and Acinetobacter haemolyticus : a metabolomics and headspace solid‐phase microextraction–gas chromatography–mass spectrometry study

Abstract

Abstract BACKGROUND The flavor changes of large yellow croaker during cold storage are complex. In this study, headspace solid‐phase microextraction–gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS) was combined with metabolomics to explore the flavor changes caused by the effects of inoculation with Pseudomonas and Acinetobacter haemolyticus on apoptosis. Specifically, the caspase‐3 inhibitor Ac‐DEVD‐CHO was used to verify whether apoptosis contributed to flavor alteration. RESULTS Nonanal, 2‐nonanone, and 2‐ethyl‐1‐hexanol were screened as the common key volatile organic compounds for apoptosis caused by inoculation with the two microorganisms. Octanal was the key volatile organic compound for apoptosis caused by inoculation with Pseudomonas . The 16 482 overall metabolites were detected by metabolomics, and a total of eight major metabolic pathways were identified, including apoptosis, lipid, and amino acid pathways. CONCLUSION This study fills the gap in flavor changes in large yellow croaker and proposes a new association between apoptosis and fish quality. © 2026 Society of Chemical Industry.