Abstract:The volatile components and their contents of reheated Lateolabrax japonicus were determined by SPME-GC-MS coupled with electronic nose. The results showed that the content of aldehydes in the fish flesh decreased first and then increased during cold storage. Compared with the cold storage treatment, reheating for 13 h increased the total peak area of nonanal and 1-octene-3-ol to 29.98×107 (increased by 8.8×107), indicating that reheating could accelerate the oxidation of fish fat and enhance the fishy smell. The electronic nose could distinguish the smell of the flesh refrigerated for 3 h, 8 h, 13 h and 18 h respectively. DFA analysis showed that the fleshes subjected to 3-h and 8-h treatment (reheating or cold storage) resembled in the smell, with those treated for 13 h and 18 h also having similar smell. The principal component analysis showed that compared with the cold storage treatment, reheating increased the fishy smell with the extension of time, with the eigen vectors of nonanal and 1-octene-3-alcohol b 0.810 and 0.621, respectively (which were the main volatile substances responsible for the fishy smell, and represented the major volatile compounds for the reheated flesh after a cold storage for 13 or 18 h).
