Abstract:The volatile components of salmon fillets were determined using headspace solid-phase microextraction gas chromatography- mass spectrometry (HS-SPME/GC-MS) combined with the electronic nose technique, and the changes of volatile components during storage at 4 ℃ were also explored. The results showed that the 288 types of volatile components determined by HS-SPME/GC-MS mainly consisted of aldehydes, alcohols, and hydrocarbons (alkanes, alkenes, and aromatics). Additionally, during cold storage, the volatile aldehyde content of salmon fillets decreased continuously, acids showed an increasing trend, and alcohols and aromatics showed a decreasing trend after initial increase. The maximum peak area value of the hydrocarbons appeared on day 12; esters appeared after day 6 with an increasing trend; the contents of amines and other components fluctuated greatly during cold storage. The volatile components of cold-stored salmon fillets, detected by electronic nose, were analyzed by principal component analysis (PCA), loading analysis (LA), and linear discriminant analysis (LDA). The obtained results were consistent with the results of the HS-SPME-GC-MS method, indicating that significant changes in volatile components took place on days 6, 12, and 15, which were the inflection points of the freshness of salmon fillets during refrigerated storage.
