Changes of Volatile Components in Abalone before and after Baking by SPME Coupled with GC-MS
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Abstract:
In order to reveal the origin of main characteristic flavor and promptly grasp the quality changes of different processing abalone, the changes of volatile components in abalone before and after processing were analyzed by the technology of solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that the volatile components of abalone changed obviously before and after processing. Thirty-nine kinds of volatile components in thawed abalone and 51 kinds in baked abalone were detected respectively, including ethanol, aldehydes, nitrogen and sulfur containing compounds, ketones, hydrocarbons, acids, esters, aromatic series, etc. Thawed abalone had clear and slightly fishy flavor. Ethanol and aldehydes were its main flavor substances, in which benzaldehyde (20.83%), 1-octen-3-ol (18.35%), oxime-methoxy-phenyl-(13.25%) were the most important characteristic flavor components. But the flavor in baked abalone changed dramatically. The inherent clear flavor in fresh abalone gradually disappeared and the barbecue flavor increased remarkably. And ethanol, nitrogen and sulfur containing compounds were its main volatiles sources, in which butanediol (42.64%) and methyl-pyrazine (12.41%) were the most important characteristic flavor components.
