Abstract Atlantic salmon (Salmo salar) are migratory salmonids and high-end seafood, and are widely cultivated. Its growth and development process needs to experience from freshwater to seawater phases. Salinity, as a key environmental factor, affects metabolism of Atlantic salmon, which in turn greatly affects its volatile organic compound (VOC) content and taste. We used headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic tongue techniques combined with multivariate statistical analysis to detect VOCs and determine changes in the overall taste of Atlantic salmon in five different growth stages (freshwater: 8 months old; seawater: 15, 18, 21, and 24 months old; M1, M2, M3, M4, and M5, respectively). In addition, the content of free amino acids (FAAs) that affect flavor was determined. The fingerprint of Atlantic salmon from HS-GC-IMS identified ten potential markers, including one and three biomarkers in the freshwater and seawater phases, respectively, and showed the potential markers in each growth stage. The electronic tongue effectively distinguished the overall taste of Atlantic salmon in the freshwater and seawater phases. The total FAA content in the freshwater phase was significantly lower than that in the seawater phase, and the umami FAA level in M3 was the highest. Therefore, flavor compounds can be used as potential markers for Atlantic salmon culturing in freshwater and seawater environments and for their different growth stages. Our research will provide reference data for further improving its aquaculture technology and studying the changes of physiological and biochemical indicators during migration of Atlantic salmon from freshwater to seawater.

中文翻译：

---

淡水和海水间养殖时大西洋鲑鱼（Salmo salar）风味对环境盐度的响应

摘要 大西洋鲑鱼（Salmo salar）是洄游鲑鱼和高档海产品，被广泛养殖。它的生长发育过程需要经历从淡水到海水的阶段。盐度作为一个关键的环境因素，会影响大西洋鲑鱼的新陈代谢，进而极大地影响其挥发性有机化合物（VOC）的含量和口感。我们使用顶空-气相色谱-离子迁移谱 (HS-GC-IMS) 和电子舌技术结合多变量统计分析来检测 VOC 并确定大西洋鲑鱼在五个不同生长阶段（淡水：8 个月大）的整体口味变化；海水：15、18、21 和 24 个月大；分别为 M1、M2、M3、M4 和 M5）。此外，还测定了影响风味的游离氨基酸 (FAA) 的含量。来自 HS-GC-IMS 的大西洋鲑鱼指纹识别出 10 个潜在标志物，包括淡水和海水阶段的 1 个和 3 个生物标志物，并显示了每个生长阶段的潜在标志物。电子舌有效区分了大西洋鲑鱼在淡水和海水阶段的整体味道。淡水相中FAA总含量明显低于海水相，其中M3的鲜味FAA含量最高。因此，风味化合物可用作淡水和海水环境中大西洋鲑鱼养殖及其不同生长阶段的潜在标志物。