为研究北方传统咸鲅鱼挥发性风味物质的变化，采用SPME-GC-MS（固相微萃取-气相色谱-质谱）和电子鼻技术研究两种市售利用传统方法制作的咸鲅鱼挥发性风味物质。对传统加工的5个阶段即鲜鱼、腌制后、干燥1 d、干燥3 d、干燥5 d的样品进行研究，分析加工过程中咸鲅鱼风味变化。电子鼻结果显示：5个加工阶段传感器对样品的响应值各不相同，2号（对氮氧化合物灵敏）传感器响应值最高，说明腌制和干燥过程咸鲅鱼风味发生变化，使得电子鼻能对不同加工阶段的样品进行区分。SPME-GC-MS结果显示：样品L1，L2，L3，L4，L5和J1，J2，J3，J4，J5中挥发性风味成分种类数分别为22，17，26，23，33种和32，29，25，36，33种。腌制和干燥阶段是咸鲅鱼风味生成的主要加工阶段，醛类和醇类构成了咸鲅鱼的主体风味，其中壬醛、己醛、庚醛、（Z）-4-庚烯醛、正辛醛、1-戊烯-3-醇、1-戊醇、（Z）-2-戊烯-1-醇、己醇、1-辛烯-3-醇、2-乙基呋喃是咸鲅鱼风味的主要成分。腌制和干燥过程是咸鲅鱼风味形成的主要过程，控制腌制和干燥条件可为咸鲅鱼工艺化生产提供理论指导。

The study was focus on the mechanism of flavor formation during traditional processing of salted spanish mackerel. Solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and electronic nose were used to identify the flavor changes from fresh fish through salting and three stages drying, then the main volatile flavor compounds were assayed. The results of electronic nose showed that the response values of sensor to sample were different during the five processing stages, and the response value of the sensor No.2 (sensitive to nitrogen oxides) was the highest. So the results confirmed that electronic nose was capable to discriminate flavor of salted fish in different processing stages. Moreover, GC-MS analysis showed that the total volatile flavor compounds of L sample in 5 stages were 22, 17, 26, 23 and 33, respectively. Meanwhile, the total volatile flavor compounds of J sample were 32, 29, 25, 36 and 33, respectively. Therefore the characteristic compounds of salted spanish mackerel were formed during salting and drying. And the major volatile compounds of salted spanish mackerel were aldehydes and alcohols, including nonanal, hexanal, heptanal, (Z)-4-heptenal, octanal, 1-Penten-3-ol, 1-Pentanol, (Z)-2-Penten-1-ol, 1-Hexanol, 1-Octen-3-ol and 2-ethyl- Furan. Controlling the conditions of salting and drying could provide theoretical guidance for the process production of salty spanish mackerel.

国家重点研发计划项目(2016YFD0400404）