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| Change of the volatile flavor compounds during heat-processed of Cololabis saira1 |
| GONG Hui1, YANG Zhen1, LIU Meng1, SHI Zhijia1*, LI Shaopeng2, |
1. China Meat Research Centre, Beijing 100068, China;
2. Beiing Beishuijialun Product of Water Co. Ltd, Beijing 100160, China |
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Abstract The change of the volatile flavor compounds during heat-processed of Cololabis saira were analyzed in
the article by electronic nose, sensory evaluation and solid-phase microextraction coupled with gas phase
chromatography mass spectrum spectrometry (SPME-GC-MS). The result showed that a total of 27 volatile flavor
compounds were identified in the fresh Cololabis saira, including hexanal, <2,4-trans,trans->heptadienal,
(E)-2-hexenal, (Z)-2-penten-1-ol, heptanal, (E,E)-2,4-hexadienal, <3-hydroxy->pentene and 2,3-pentanedione; a
total of 48 kinds of volatile flavor compounds were identified in the Cololabis saira after heat-processed, including
hexanal, cis-3-methylcyclohexanol, <2-trans->octenol trans, (Z)-3-octen-1-ol, 2,4-hexadien-1-ol, 2,4-decadien-1-ol,
<alpha-, ethyl->furan, 2-pentyl-furan and trans-2-(2-pentenyl)furan. The volatile flavor compounds of Cololabis
saira were significantly changed before and after heat processing. The relative content of fishy compounds in
alcohols, aldehydes and ketones was reduced in the smell of species and, and oil flavor, meat flavor, barbecue
aroma and other pleasant flavor compounds relative content was increased. Different heat treatment temperature
made the different flavor composition of Cololabis saira. There were significant differences in 100℃ after
heat-processed and 115℃ (or 121℃), and the 115℃ sample had higher sensory evaluation scores. The results
was helpful to Cololabis saira heat working temperature selection and optimization for products.
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