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| Changes in Volatile Flavor Components of Frozen Oyster during Thawing |
| SHEN Li，ZHANG Li-jun，XU Bai-qiu |
| School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen 518055, China |
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Abstract The volatile components of froze oyster were extracted by solid-phase micro-extraction（SPME） and analyzed by as chromatography-mass spectrometry（GC-MS）.A total of 39 volatile compounds were identified.Among them,hexanal,1-octen-3-ol and 3-octanone were predominant.The relative content of aldehydes and ketones decreased as the thawing process proceeded,whereas the relative content of amines and other compounds increased.
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2012, Vol. 26 
