为揭示不同处理的鲍鱼主要特征风味成因，及时掌握鲍鱼品质变化情况。运用固相微萃取结合气-质联用技术分析解冻鲍鱼烘烤加工前后挥发性成分的变化。结果表明：加工前后鲍鱼的挥发性成分发生明显变化。主要挥发性物质有醇、醛、含氮含硫化合物、酮、烃、酸、酯、芳香族等，其中解冻鲍鱼检出39种，烘烤鲍鱼检出51种。解冻鲍鱼呈清鲜味，略带腥味，醇、醛类化合物是其主要风味物质，其中苯甲醛（20.83%）、1-辛烯-3-醇（18.35%）、甲氧基-苯基-肟（13.25%）为最主要特征风味物质。而烘烤鲍鱼风味发生明显变化，鲜鲍鱼固有的清鲜味逐渐消失，烤肉的香味显著增强，醇类，含氮含硫和酯类化合物是其主要的挥发性成分来源，其中丁二醇（42.64%）、甲基吡嗪（12.41%）为其最重要特征风味物质。

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.

国家级大学生创新创业训练计划项目（201310399019）；泉州市科技计划项目（2013Z42、2013Z126）；福建省服务海西重点项目（A101）；福建省教育厅科技项目（JA11220）