Abstract:The volatile compounds in vinasse hairtail were analyzed by solid-phase micro-extraction (SPME) combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS). The effects of the SPME fiber type，extraction temperature, extraction time, stirring speed，and addition of NaCl on the extraction efficiency were investigated to optimize the SPME parameters，and GC×GC-TOFMS was used for qualitative analysis. The results showed that 50/30CAR/PDMS/DVB fiber had higher efficiency for extracting volatiles from the vinasse hairtail. At the optimal conditions of extraction temperature 50 ℃, extraction time 40 min, stirring speed 300r/min and 20% of NaCl, .295 volatile compounds were identified, in which including 58 aldehydes, 58 ketones, 65 esters, 53 alcohols and 61 other kinds of compounds, and their relative peak areas were 33.62%, 15.52%, 24.12%, 17.49% and 9.25%, respectively. The resolution and sensitivity of GC×GC/TOFMS enabled the separation and identification of a higher number of volatile compounds compared to GC-MS, allowing a deeper characterization of vinasses hairtail. Therefore, SPME-GC×GC/TOFMS could be used as a very powerful tool for understanding the flavor formation mechanism, which would provide a theoretical basis for quality control of the traditional food.
