Analysis of Volatile Flavor Compounds Changes during Traditional Processing of Salted Spanish Mackerel
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Abstract:
The study was focus on the mechanism of flavor formation during traditional processing of salted spanish mackerel. Solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and electronic nose were used to identify the flavor changes from fresh fish through salting and three stages drying, then the main volatile flavor compounds were assayed. The results of electronic nose showed that the response values of sensor to sample were different during the five processing stages, and the response value of the sensor No.2 (sensitive to nitrogen oxides) was the highest. So the results confirmed that electronic nose was capable to discriminate flavor of salted fish in different processing stages. Moreover, GC-MS analysis showed that the total volatile flavor compounds of L sample in 5 stages were 22, 17, 26, 23 and 33, respectively. Meanwhile, the total volatile flavor compounds of J sample were 32, 29, 25, 36 and 33, respectively. Therefore the characteristic compounds of salted spanish mackerel were formed during salting and drying. And the major volatile compounds of salted spanish mackerel were aldehydes and alcohols, including nonanal, hexanal, heptanal, (Z)-4-heptenal, octanal, 1-Penten-3-ol, 1-Pentanol, (Z)-2-Penten-1-ol, 1-Hexanol, 1-Octen-3-ol and 2-ethyl- Furan. Controlling the conditions of salting and drying could provide theoretical guidance for the process production of salty spanish mackerel.
