为研究熏制即食罗非鱼片在不同加工阶段产品风味变化，采用同时蒸馏萃取结合GC-MS分析了新鲜鱼肉、熏制鱼肉、熏制腌制鱼肉以及添加调味油的熏制腌制鱼肉的挥发性物质，最终新鲜罗非鱼检测出17种挥发性成分，熏制罗非鱼和熏制腌制罗非鱼分别检测出35种和45种挥发性成分，而添加调味油的产品检测出53种挥发性成分。结果表明熏制过程赋予了鱼肉较多的以愈创木酚、4-甲基愈创木酚、4-已基愈创木酚、苯酚为代表的酚类物质，另外还有醛酮类物质以及一定的酸类物质，使鱼肉呈现出特有的烟熏风味，腌制过程对改变产品的风味作用不明显，添加香辛料油后产品增加了酯类物质、酚类物质和不饱和烯烃类物质，这些成分虽然在挥发性成分中含量较低，但是对改变产品的风味作用明显。

In order to understand the change of volatile compounds during processing of instant smoked tilapia, the volatile compounds in fresh fish, smoked fish, smoked and salted fish, smoked and salted fish adding spice oil were identified by SDE-GC-MS. The results showed that 17, 35, 45 and 53 kinds of volatile compounds were detected in fresh fish, smoked fish, smoked and salted fish, and smoked and salted fish adding spice oil, respectively. Many phenolic substances were produced in the smoking process of the tilapia fillets, which mainly were guaiaco l,4-methyl-guaiacol, 4-hexyl-guaiacol, phenol; otherwise, aldehyde, ketone and acids rendering special smoking flavor. Salted processing had little effect to the product; adding spices oil endowed ester, phenolic and unsaturated olefins compounds, which had an obvious effect on flavor of products.

国家自然科学基金（31060234）；广西科学研究与技术开发计划项目（桂科攻11107005-2）