Abstract: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.
