Method for targeted determination of optimal composite combination for masking reheating peculiar smell of prefabricated aquatic product by using terpene compound

Abstract

The invention belongs to the technical field of food processing. The invention discloses a method for targeted determination of an optimal composite combination for masking reheating peculiar smell of prefabricated aquatic products by using terpene compounds. The method is characterized by comprising the following steps: (1) selecting peculiar smell compounds; (2) carrying out molecular docking on the odor compound and an olfactory receptor to obtain a key olfactory receptor; (3) combining the terpene compound and the odor compound, and performing binary molecular docking with the key olfactory receptor to obtain a typical terpene compound capable of masking reheating odor; (4) obtaining an odorless substrate; (5) taking the prepared odorless substrate as a medium to obtain a key terpene compound with a masking effect; (6) determining the theoretical minimum inhibition concentration of peculiar smell; and (7) obtaining an optimal compound combination capable of effectively inhibiting reheating peculiar smell and keeping the original flavor of the aquatic products. The optimal composite composition obtained by the method can effectively mask characteristic peculiar smell generated in the reheating process of the prefabricated aquatic product, and can well maintain the original flavor of the aquatic product.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a method for using terpenoid compounds to target and determine the optimal composite composition for masking off-flavors during the reheating of pre-prepared aquatic products. Background Technology

[0002] With the accelerating pace of life and the upgrading of consumption patterns, the pre-prepared food industry has developed rapidly. Pre-prepared fish products are highly favored due to their convenience, speed, and rich nutrition. However, during processing, storage, and subsequent reheating (such as microwave heating, steam heating, boiling, etc.), fish products are prone to complex chemical changes such as lipid oxidation and protein degradation, resulting in unpleasant characteristic odors. These odors are often described as "fishy," "stale," "metallic," or "overcooked." These odors severely affect consumers' appetite and acceptance, becoming a key technological bottleneck restricting the improvement of the quality and market expansion of pre-prepared fish products.

[0003] Currently, methods for masking fish odors mainly include: physical methods such as washing, blanching, and adsorption, but their effectiveness is limited and may affect product texture and nutrition. Chemical methods use antioxidants (such as vitamin E and tea polyphenols) to slow down oxidation, but they are not effective at masking existing odors. Spice masking involves adding scallions, ginger, garlic, Sichuan peppercorns, and spice extracts. This is the most commonly used method, but excessive amounts can strongly mask the original umami flavor of the fish, causing the product to lose its unique characteristics and become just a "seasoning taste"; furthermore, its masking effect is often not thorough or precise enough for the complex odors generated during reheating. Therefore, developing a technology that can effectively mask the characteristic odors generated during the reheating process of pre-cooked aquatic products while preserving the authentic flavor of the fish to the maximum extent has significant industrial demand and market value. Summary of the Invention

[0004] The purpose of this invention is to provide a method for targeting and determining the optimal compound combination for masking off-flavors during the reheating of pre-cooked aquatic products using terpenoid compounds. The optimal compound combination obtained by this method can effectively mask the characteristic off-flavors (such as fishy smell and overcooked smell) generated during the reheating of pre-cooked aquatic products, and can better maintain the original flavor of aquatic products.

[0005] To achieve the above-mentioned objectives, the present invention employs the following technical solution: a method for targeting and determining the optimal composite combination for masking off-flavors from the reheating of pre-processed aquatic products using terpenoid compounds, characterized by comprising the following steps: (1) Select odor compounds; (2) Molecular docking of odor compounds with olfactory receptors to obtain key olfactory receptors that have a strong binding ability with reheated odor compounds; (3) After combining terpenoid compounds and odor compounds, they are then subjected to binary molecular docking with key olfactory receptors to obtain typical terpenoid compounds that can mask reheated odors. (4) Shake and wash the pre-prepared aquatic product (sample) 3-7 times according to the mass ratio of pre-prepared aquatic product (sample): diethyl ether: n-pentane of 1:2:1 to obtain an odorless matrix; (5) In order to simulate the real system of pre-prepared aquatic products (samples), the thresholds of typical terpenoid compounds and off-flavor compounds were determined using the prepared odorless matrix as a medium. The thresholds of the binary mixture (concentration ratio in the real sample) composed of these compounds were also determined. The sensory evaluation of the binary mixture composed of these compounds was carried out. The sensory interaction type of the binary mixture was determined by the ratio of measured OAV to theoretical OAV, and key terpenoid compounds with masking effect were obtained. Where OAV represents the concentration / threshold of volatile compounds; OAV i Indicates the odor activity value of a single volatile compound; C mix Indicates the concentration of a binary mixture; T mix The threshold value representing a binary mixture; i Indicates a single volatile compound; n Indicates multiple volatile compounds; OAV sum OAV represents the theoretical OAV value of a binary mixture. mix X represents the measured OAV value of a binary mixture, where X is the ratio of the two components. When X ≤ 0.5, it indicates a synergistic effect between the binary mixtures. When 0.5 < X < 1, it indicates an additive effect between the binary mixtures. When X = 1, it indicates no effect between the binary mixtures. When X > 1, it indicates a masking effect between the binary mixtures. (6) Construct dose-response curves of key terpenoid compounds and off-odor compounds to determine the theoretical minimum inhibitory concentration of off-odor; (7) Based on the minimum inhibition concentration of off-flavor theory, the combination of key terpenoid compounds was adjusted to obtain the best composite combination that can effectively inhibit the off-flavor of reheated seafood while preserving the original flavor of aquatic products (i.e. the best composite combination for masking the off-flavor of reheated pre-prepared aquatic products).

[0006] Preferably, the odor compound in step (1) is hexanal, heptanal, (E)-2-hexenal, octanal, 3-methylbutanol, 1-octen-3-ol, or (E,E)-2,4-heptadienal.

[0007] Preferably, the olfactory receptors in step (2) are OR1A1, OR1A2, OR1C1, OR1D2, OR1G1, OR1N1, OR2B11, OR2J3, OR2M7, OR2W1, OR5K1, and OR5M3.

[0008] Preferably, the key olfactory receptors in step (2) are OR2W1 and OR5M3.

[0009] Preferably, the terpene compounds in step (3) are citronellol, citral, linalool, geraniol, citronellol, nerol, α-pinene, α-terpineol, α-terpinene, β-caryophyllene, D-limonene and β-pinene.

[0010] Preferably, the typical terpene compounds in step (3) are citronellol, citral, linalool, geraniol, citronellol, D-limonene, and β-pinene.

[0011] Preferably, the types of sensory interactions of the binary mixture in step (5) include additive interactions, synergistic interactions, no interactions, and masking interactions.

[0012] Preferably, the key terpene compounds in step (5) are citronellol, citral, linalool, geraniol and D-limonene.

[0013] Preferably, the theoretical minimum odor suppression concentrations in step (6) are: citronellal 3.31 µg / kg, citral 1.71 µg / kg, linalool 0.59 µg / kg, geraniol 1.84 µg / kg, and D-limonene 7.49 µg / kg; the concentration ranges are: citronellal 3.31 -9.93 µg / kg, citral 1.71 -5.13 µg / kg, linalool 0.59 -1.77 µg / kg, geraniol 1.84 -5.52 µg / kg, and D-limonene 7.49 -22.47 µg / kg.

[0014] Preferably, the optimal compound combination obtained in step (7) that can effectively suppress the reheated off-flavor and retain the original flavor of aquatic products (24 compound combinations of key terpenoid compounds) includes citronellal + citral, citronellal + linalool, citronellal + geraniol, citronellal + D-limonene, citral + linalool, citral + geraniol, citral + D-limonene, linalool + geraniol, linalool + D-limonene, geraniol + D-limonene, citronellal + citral + linalool, citronellal + citral + geraniol, and citronellal + citral + linalool. Aldehyde + citral + D-limonene, citronellol + linalool + geraniol, citronellol + linalool + D-limonene, citronellol + geraniol + D-limonene, citral + linalool + geraniol, citral + linalool + D-limonene, citral + geraniol + D-limonene, linalool + geraniol + D-limonene, citronellol + citral + linalool + geraniol, citronellol + citral + linalool + linalool + D-limonene, citral + linalool + geraniol + D-limonene, citronellol + citral + linalool + geraniol + D-limonene.

[0015] Preferably, the optimal composite combination in step (7) is citronellol + citral + linalool + geraniol + D-limonene, wherein the optimal composite combination contains: citronellol 3.31 -9.93 µg / kg, citral 1.71 -5.13 µg / kg, linalool 0.59 -1.77 µg / kg, geraniol 1.84 -5.52 µg / kg, and D-limonene 7.49 -22.47 µg / kg.

[0016] The beneficial effects of this invention are: This invention provides a method for targeting and determining the optimal composite combination for masking the reheated odor of pre-processed aquatic products using terpenoid compounds. The method involves molecular docking of the odor compounds with olfactory receptors, comparing their binding energies, and identifying key olfactory receptors that have a strong binding ability with the reheated odor compounds.

[0017] Molecular docking technology was used to perform binary molecular docking of terpenoids and odor compounds with key olfactory receptors. By comparing binding energies, interaction forces, and binding sites, typical terpenoids capable of masking regenerated odors were preliminarily screened from the perspective of terpenoids seizing binding sites of odor compounds on key olfactory receptors and altering the strength of their interaction forces. Sensory molecular omics technology was used to perform sensory evaluation on binary mixtures composed of typical terpenoids and odor compounds. The type of sensory interaction of the binary mixture was determined by the OAV method, such as addition, synergistic, no interaction, and masking, thereby obtaining key terpenoids with masking effects. Screening key terpenoids with masking effects based on a combination of theoretical technology and sensory level is more accurate.

[0018] Molecular sensory omics was used to construct dose-response curves for key terpenoids and off-odor compounds, identifying the theoretical minimum inhibitory concentration (MIC) for each key terpenoid. Based on the MIC, the combination of key terpenoids was adjusted to obtain the optimal composite combination. This combination can target and bind to off-odor molecules, significantly inhibiting the release and perception of unpleasant odors at the sensory level, while enhancing pleasant aromas such as fruitiness and freshness, thereby comprehensively improving the overall flavor profile of the reheated product. This method effectively masks off-odors while maximizing the preservation of the original flavor of aquatic products. Furthermore, the process is simple to operate, requires no complex equipment, can be adapted to existing conventional processing procedures, and is low-cost and highly safe. Attached Figure Description

[0019] Figure 1a This is a dose-response curve of the key terpene compounds (citronellol, citral, linalool, geraniol and D-limonene) of this invention with the off-odor compound hexanal.

[0020] Figure 1b This is a dose-response curve of the key terpene compounds (citronellol, citral, linalool, geraniol and D-limonene) of this invention with the odor compound heptanal.

[0021] Figure 1c This is a dose-response curve of the key terpene compounds (citronellol, citral, linalool, geraniol and D-limonene) of this invention with the odor compound octanal.

[0022] Figure 1d This is a dose-response curve of the key terpene compounds (citronellol, citral, linalool, geraniol and D-limonene) of this invention with the odor compound (E)-2-hexenal.

[0023] Figure 1e This is a dose-response curve of the key terpene compounds (citronellol, citral, linalool, geraniol and D-limonene) of this invention with the odor compound (E,E)-2,4-heptadienal.

[0024] Figure 1f This is a dose-response curve of the key terpene compounds (citronellol, citral, linalool, geraniol and D-limonene) of this invention with the off-odor compound 1-octen-3-ol.

[0025] Figure 1g This is a dose-response curve of the key terpene compounds (citronellol, citral, linalool, geraniol and D-limonene) of this invention with the off-odor compound 3-methylbutanol.

[0026] Figure 2 This is a schematic diagram showing the interaction forces and binding sites between the key terpene compounds and odor compounds in this invention and the key olfactory receptors. Detailed Implementation

[0027] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0028] Example 1 A method for targeting and determining the optimal compound combination for masking off-flavors from reheated pre-processed aquatic products using terpenoid compounds includes the following steps: (1) Select odor compounds, namely hexanal, heptanal, (E)-2-hexenal, octanal, 3-methylbutanol, 1-octen-3-ol and (E,E)-2,4-heptadienal; (2) The above 7 odor compounds were molecularly docked with olfactory receptors OR1A1, OR1A2, OR1C1, OR1D2, OR1G1, OR1N1, OR2B11, OR2J3, OR2M7, OR2W1, OR5K1 and OR5M3 respectively, and the key olfactory receptors that have strong binding ability with the reheated odor compounds were OR2W1 and OR5M3. (3) After combining terpenoid compounds (terpenoid compounds are citronellal, citral, linalool, geraniol, citronellol, nerol, α-pinene, α-terpineol, α-terpinene, β-caryophyllene, D-limonene and β-pinene) and odor compounds, they are then subjected to binary molecular docking with key olfactory receptors (OR2W1 and OR5M3) to obtain typical terpenoid compounds that can mask reheated odors. Typical terpenoid compounds are citronellal, citral, linalool, geraniol, citronellol, nerol, D-limonene and β-pinene. (4) The pre-prepared aquatic product (sample) was shaken and eluted three times at a mass ratio of 1:2:1 of pre-prepared aquatic product (sample): diethyl ether: n-pentane to obtain an odorless matrix; (5) In order to simulate the real system of pre-prepared aquatic products (samples), the thresholds of typical terpenoid compounds and off-flavor compounds were determined using the prepared odorless matrix as a medium. The thresholds of the binary mixture (concentration ratio in the real sample) composed of these compounds ("these" refers to typical terpenoid compounds and off-flavor compounds, the same below) were also determined. The sensory evaluation of the binary mixture composed of typical terpenoid compounds and off-flavor compounds was carried out. The sensory interaction type of the binary mixture was determined by the ratio of measured OAV to theoretical OAV. The key terpenoid compounds with masking effect were identified as citronellol, citral, linalool, geraniol and D-limonene. (6) Construct dose-response curves of key terpenoid compounds and odor compounds, and determine the theoretical minimum inhibitory concentrations of odor as citronellal (3.31 µg / kg), citral (1.71 µg / kg), linalool (0.59 µg / kg), geraniol (1.84 µg / kg) and D-limonene (7.49 µg / kg). (7) Based on the minimum inhibition concentration of off-flavor theory, the combination of key terpenoid compounds was adjusted to obtain the best compound combination that can effectively inhibit the off-flavor of reheated seafood and retain the original flavor of aquatic products (i.e., the best compound combination for masking the off-flavor of reheated seafood). The best compound combination is citronellal + citral + linalool + geraniol + D-limonene. In the best compound combination: citronellal 3.31 µg / kg, citral 1.71 µg / kg, linalool 0.59 µg / kg, geraniol 1.84 µg / kg, and D-limonene 7.49 µg / kg.

[0029] Example 2 A method for targeting and determining the optimal compound combination for masking off-flavors from reheated pre-processed aquatic products using terpenoid compounds includes the following steps: (1) Select odor compounds, namely hexanal, heptanal, (E)-2-hexenal, octanal, 3-methylbutanol, 1-octen-3-ol and (E,E)-2,4-heptadienal; (2) The above 7 odor compounds were molecularly docked with olfactory receptors OR1A1, OR1A2, OR1C1, OR1D2, OR1G1, OR1N1, OR2B11, OR2J3, OR2M7, OR2W1, OR5K1 and OR5M3 respectively, and the key olfactory receptors that have strong binding ability with the reheated odor compounds were OR2W1 and OR5M3. (3) After combining terpenoid compounds (terpenoid compounds are citronellal, citral, linalool, geraniol, citronellol, nerol, α-pinene, α-terpineol, α-terpinene, β-caryophyllene, D-limonene and β-pinene) and odor compounds, they are then subjected to binary molecular docking with key olfactory receptors (OR2W1 and OR5M3) to obtain typical terpenoid compounds that can mask reheated odors, namely citronellal, citral, linalool, geraniol, citronellol, nerol, D-limonene and β-pinene; (4) The pre-prepared aquatic product (sample) was shaken and eluted 5 times at a mass ratio of 1:2:1 of pre-prepared aquatic product (sample): diethyl ether: n-pentane to obtain an odorless matrix; (5) In order to simulate the real system of pre-prepared aquatic products (samples), the thresholds of typical terpenoid compounds and off-flavor compounds were determined by using the prepared odorless matrix as a medium, and the thresholds of the binary mixture (concentration ratio in the real sample) were determined. The sensory evaluation of the binary mixture composed of typical terpenoid compounds and off-flavor compounds was carried out. The sensory interaction type of the binary mixture was determined by the ratio of measured OAV to theoretical OAV. The key terpenoid compounds with masking effect were identified as citronellol, citral, linalool, geraniol and D-limonene. (6) Construct dose-response curves of key terpenoid compounds and off-odor compounds, and determine the theoretical minimum inhibitory concentrations of off-odor as citronellal (6.62 µg / kg), citral (3.42 µg / kg), linalool (1.18 µg / kg), geraniol (3.68 µg / kg) and D-limonene (14.98 µg / kg). (7) Based on the minimum inhibitory concentration of off-flavor theory, the combination of key terpenoid compounds was adjusted to obtain the best compound combination that can effectively inhibit the reheated off-flavor and retain the original flavor of aquatic products. The best compound combination is citronellal + citral + linalool + geraniol + D-limonene. In the best compound combination: citronellal 6.62 µg / kg, citral 3.42 µg / kg, linalool 1.18 µg / kg, geraniol 3.68 µg / kg, and D-limonene 14.98 µg / kg.

[0030] Example 3 A method for targeting and determining the optimal compound combination for masking off-flavors from reheated pre-processed aquatic products using terpenoid compounds includes the following steps: (1) Select odor compounds, namely hexanal, heptanal, (E)-2-hexenal, octanal, 3-methylbutanol, 1-octen-3-ol and (E,E)-2,4-heptadienal; (2) The above 7 odor compounds were molecularly docked with olfactory receptors OR1A1, OR1A2, OR1C1, OR1D2, OR1G1, OR1N1, OR2B11, OR2J3, OR2M7, OR2W1, OR5K1 and OR5M3 respectively, and the key olfactory receptors that have strong binding ability with the reheated odor compounds were OR2W1 and OR5M3. (3) After combining terpenoid compounds (terpenoid compounds are citronellal, citral, linalool, geraniol, citronellol, nerol, α-pinene, α-terpineol, α-terpinene, β-caryophyllene, D-limonene and β-pinene) and odor compounds, they are then subjected to binary molecular docking with key olfactory receptors (OR2W1 and OR5M3) to obtain typical terpenoid compounds that can mask reheated odors, namely citronellal, citral, linalool, geraniol, citronellol, nerol, D-limonene and β-pinene; (4) Select pre-prepared aquatic products, diethyl ether and n-pentane in a mass ratio of 1:2:1, and shake the pre-prepared aquatic products (sample) 7 times to obtain an odorless matrix. (5) In order to simulate the real system of pre-prepared aquatic products (samples), the thresholds of typical terpenoid compounds and off-flavor compounds were determined by using the prepared odorless matrix as a medium, and the thresholds of the binary mixture (concentration ratio in the real sample) were determined. The sensory evaluation of the binary mixture composed of typical terpenoid compounds and off-flavor compounds was carried out. The sensory interaction type of the binary mixture was determined by the ratio of measured OAV to theoretical OAV. The key terpenoid compounds with masking effect were identified as citronellol, citral, linalool, geraniol and D-limonene. (6) Construct dose-response curves of key terpenoid compounds and odor compounds, and determine the theoretical minimum inhibitory concentrations of odor as citronellal (9.93 µg / kg), citral (5.13 µg / kg), linalool (1.77 µg / kg), geraniol (5.52 µg / kg) and D-limonene (22.47 µg / kg). (7) Based on the minimum inhibition concentration of off-flavor theory, the combination of key terpenoid compounds was adjusted to obtain the best compound combination that can effectively inhibit the off-flavor of reheating and retain the original flavor of aquatic products. The best compound combination is citronellal + citral + linalool + geraniol + D-limonene. In the best compound combination: citronellal 9.93 µg / kg, citral 5.13 µg / kg, linalool 1.77 µg / kg, geraniol 5.52 µg / kg, D-limonene 22.47 µg / kg.

[0031] Comparative Example 1 The difference between this comparative example and Example 1 is that no masking agent was screened or added.

[0032] Comparative Example 2 The difference between this comparative example and Example 1 is that it does not have the optimal combination of key terpenoid compounds, but only adds citronellal based on the minimum inhibitory concentration of off-odor theory.

[0033] Comparative Example 3 The difference between this comparative example and Example 1 is that it does not have the optimal combination of key terpenoid compounds, but only adds citral based on the minimum inhibitory concentration of off-odor theory.

[0034] Comparative Example 4 The difference between this comparative example and Example 1 is that it does not have the optimal combination of key terpene compounds, but only adds linalool based on the minimum inhibitory concentration of off-odor theory.

[0035] Comparative Example 5 The difference between this comparative example and Example 1 is that it does not have the optimal combination of key terpene compounds, but only adds geraniol based on the minimum inhibitory concentration of off-odor theory.

[0036] Comparative Example 6 The difference between this comparative example and Example 1 is that it does not have the optimal combination of key terpenoid compounds, but only adds D-limonene based on the minimum inhibitory concentration of off-flavor theory.

[0037] Comparative Examples 1-3 and 1-6 yielded an optimal combination of terpenoid compounds for targeted masking of off-odors from pre-heated aquatic products. The odor description results are shown in Table 1, with a total score of 0-5. The dose-response curves of the key terpenoid compounds and the off-odor compounds are shown in Table 1. Figure 1a As shown in the diagrams: b, c, d, e, f, g.

[0038] Table 1. Odor description scores of pre-cooked aquatic products after reheating before and after adding masking agents. As shown in Table 1 and Figure 1, after implementing this invention, unpleasant flavors such as earthy, fishy, ​​overcooked, metallic, and oily tastes are reduced, while grassy, ​​nutty, and floral aromas are increased. Adding masking agents can reduce unpleasant odors after reheating pre-cooked aquatic products and increase other aromas. Among these, compound additions are superior to single additions. Linalool has the best masking ability for reheated off-odors, followed by citral, geraniol, citronellol, and D-limonene. The optimal combination (see Example 2) is citronellol (6.62 µg / kg) + citral (3.42 µg / kg) + linalool (1.18 µg / kg) + geraniol (3.68 µg / kg) + D-limonene (14.98 µg / kg), which can significantly suppress the release and perception of unpleasant odors at the sensory level while enhancing pleasant aromas such as floral notes, thereby comprehensively improving the overall flavor profile of the reheated product. This method effectively masks off odors while preserving the original flavor of aquatic products to the maximum extent. In addition, it can effectively improve the flavor quality, market acceptance, and competitiveness of pre-prepared aquatic products.

[0039] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for determining the optimal composite combination of masking pre-prepared aquatic products reheated off-flavor by targeting terpene compounds, characterized by It comprises the following steps: (1) Selecting off-flavor compounds; (2) Molecular docking of off-flavor compounds and olfactory receptors to obtain key olfactory receptors with strong binding capacity to complex off-flavor compounds; (3) After combining terpene compounds and off-flavor compounds, respectively, binary molecular docking is performed with key olfactory receptors to obtain typical terpene compounds that can mask complex off-flavors; (4) The prepared aquatic products are shaken and eluted 3-7 times with the mass ratio of prepared aquatic products: diethyl ether: n-pentane being 1:2:1 to obtain odorless matrix; (5) In order to simulate the real system of prepared aquatic products, the threshold values of typical terpene compounds and off-flavor compounds are determined respectively, and the threshold values of binary mixtures composed of them are determined, and the binary mixtures composed of typical terpene compounds and off-flavor compounds are evaluated by sensory evaluation, the perceived interaction type of binary mixture is determined by the ratio of actual OAV and theoretical OAV, and the key terpene compounds with masking effect are obtained; where OAV represents the concentration / threshold value of a volatile compound; OAV i represents the odor activity value of a single volatile compound; C mix represents the concentration of a binary mixture; T mix represents the threshold value of a binary mixture; i represents a single volatile compound; n represents a plurality of volatile compounds; OAV sum represents the theoretical OAV value of a binary mixture, OAV mix represents the measured OAV value of a binary mixture, X is the ratio of the two; when X≤0.5, it indicates that the binary mixture exhibits a synergistic effect; when 0.5X<1, it indicates that the binary mixture exhibits an additive effect; when X=1, it indicates that the binary mixture has no effect; when X>1, it indicates that the binary mixture exhibits a masking effect; (6) Constructing the dose-effect curve of key terpene compounds and off-flavor compounds to determine the theoretical minimum inhibitory concentration of off-flavor; (7) Based on the theoretical minimum inhibitory concentration of off-flavor, the combination of key terpene compounds is adjusted to obtain the best combination that can effectively inhibit complex off-flavor and retain the original flavor of aquatic products.

2. The method for determining the optimal composite combination for masking the reheated odor of pre-prepared aquatic products using terpene compounds as targets according to claim 1, characterized in that, The off-flavor compounds in step (1) are hexanal, heptanal, (E)-2-hexenal, octanal, 3-methylbutanol, 1-octen-3-ol, and (E,E)-2,4-heptadienal.

3. The method for determining the optimal composite combination for masking the reheated odor of pre-prepared aquatic products using terpene compounds as targets according to claim 1, characterized in that, The olfactory receptors in step (2) are OR1A1, OR1A2, OR1C1, OR1D2, OR1G1, OR1N1, OR2B11, OR2J3, OR2M7, OR2W1, OR5K1, and OR5M3.

4. The method for determining the optimal composite combination for masking the reheated odor of pre-prepared aquatic products using terpene compounds as targets according to claim 1, characterized in that, The key olfactory receptors in step (2) are OR2W1 and OR5M3.

5. The method for determining the optimal composite combination for masking reheated off-flavor of pre-prepared aquatic products using terpene compounds as targets according to claim 1, characterized in that, The terpene compounds in step (3) are citronellal, citral, linalool, geraniol, citronellol, nerol, alpha-pinene, alpha-terpineol, alpha-terpinene, beta-caryophyllene, D-limonene, and beta-pinene.

6. The method for determining the optimal composite combination for masking reheated off-flavor of pre-prepared aquatic products using terpene-based compounds as targeting agents according to claim 1, characterized in that, The typical terpene compounds in step (3) are citronellal, citral, linalool, geraniol, citronellol, D-limonene, and beta-pinene.

7. The method for determining the optimal composite combination for masking reheated off-flavor of pre-prepared aquatic products using terpene-based compounds as targeting agents according to claim 1, characterized in that, The key terpene compounds in step (5) are citronellal, citral, linalool, geraniol, and D-limonene.

8. The method for determining the optimal composite combination for masking reheated off-flavor of pre-prepared aquatic products using terpene compounds as targets according to claim 1, characterized in that, The theoretical minimum inhibitory concentration of off-flavor in step (6) is: citronellal 3.31 µg / kg, citral 1.71 µg / kg, linalool 0.59 µg / kg, geraniol 1.84 µg / kg, and D-limonene 7.49 µg / kg; the concentration range is: citronellal 3.31-9.93 µg / kg, citral 1.71-5.13 µg / kg, linalool 0.59-1.77 µg / kg, geraniol 1.84-5.52 µg / kg, and D-limonene 7.49-22.47 µg / kg.

9. The method for determining the optimal composite combination for masking reheated off-flavor of pre-prepared aquatic products using terpene-based compounds as targeting agents according to claim 1, characterized in that, The optimal composite combination obtained in step (7) which can effectively inhibit the reheating off-flavor and retain the original flavor of aquatic products includes citronellal + citral, citronellal + linalool, citronellal + geraniol, citronellal + D-limonene, citral + linalool, citral + geraniol, citral + D-limonene, linalool + geraniol, linalool + D-limonene, geraniol + D-limonene, citronellal + citral + linalool, citronellal + citral + geraniol, citronellal + citral + D-limonene, citronellal + linalool + geraniol, citronellal + linalool + D-limonene, citronellal + geraniol + D-limonene, citral + linalool + geraniol, citral + linalool + D-limonene, citral + geraniol + D-limonene, linalool + geraniol + D-limonene, citronellal + citral + linalool + geraniol, citronellal + citral + linalool + D-limonene, citral + linalool + geraniol + D-limonene, citronellal + citral + linalool + geraniol + D-limonene.

10. The method for determining the optimal composite combination for masking reheated off-flavor of pre-prepared aquatic products using terpene-based compounds as targeting agents according to claim 1, characterized in that, The optimal composite combination in step (7) is citronellal + citral + linalool + geraniol + D-limonene, and in the optimal composite combination, citronellal is 3.31-9.93 µg / kg, citral is 1.71-5.13 µg / kg, linalool is 0.59-1.77 µg / kg, geraniol is 1.84-5.52 µg / kg, and D-limonene is 7.49-22.47 µg / kg.

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