Analysis of Volatile Compounds and Odor-active Compounds in Dried Mackerel

被引：0
|
作者：
Wang J. [1 ]
Lin Y. [1 ]
Ma X. [1 ]
Xu Z. [1 ]
Dai Z. [1 ,2 ]
Zhang Y. [1 ,2 ]
机构：
[1] Institution of Seafood, Zhejiang Gongshang University, Hangzhou
[2] State Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 09期
关键词：
Gas chromatography-mass spectrometry; Mackerel; Relative odor activity value; Solid-phase micro-extraction; Volatile flavor components;
D O I：
10.16429/j.1009-7848.2019.09.032
中图分类号：
学科分类号：
摘要：
Volatile aroma components in 4 kinds of mackerel samples (fresh, cooked, air-dried, sun-dried) were extracted by solid phase microextraction (SPME) and analyzed by gas chromatography and mass spectrometry(GC-MS) to qualitative and semi-quantitative analysis. The contributions of volatile compounds were evaluated by a relative odor activity value(ROAV). The results showed that totally 37, 47, 42 and 43 kinds of volatile compounds in fresh, cooked, air-dried and sun-dried mackerel were detected; hydrocarbons were found to be the most abundant volatile compounds in fresh mackerel, and aldehydes were found to be the most abundant volatile compounds as a consequence of aggravated lipid oxidation during the drying process; nonanal, hexanal, benzaldehyde, phenylacetaldehyde, 2-nonanone, 2-undecanone and ethylbenzene were the key volatile compounds in the fresh mackerel; nonanal, undecanal, hexanal, benzaldehyde, 2-nonanone, 2-undecanone were the key volatile compounds during the drying process. © 2019, Editorial Office of Journal of CIFST. All right reserved.
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页码：269 / 278
页数：9
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