Abstract: The volatile flavor components in different parts of rainbow trout were analyzed by headspace solid phase microextraction combined with gas chromatgraphy-mass spectrometry (HS-SPME/GC-MS). A total of 38 compounds were identified in the raw ventral, tergal and tail muscles of rainbow trout, and 22 in their cooked counterparts. After being cooked, the ventral region of rainbow trout showed the best flavor followed by the ventral and trail regions, while the evaluation of umami taste of the tail region was superior to that of the ventral and tergal regions. Furthermore, the contents of ketones, compounds containing sulfur, nitrogen and/or oxygen and heterocyclic compounds were distinctly higher in the raw ventral region compared to the raw tergal and tail regions, alcohols and aldehydes revealed the highest content in the tail region, and the total hydrocarbon content of the tergal region showed an over 2-fold increase compared to that of the ventral and tail regions. The results of comprehensive evaluation that cooked rainbow trout muscles had a higher relative content of total volatile flavor components than raw samples, suggesting that cooking promotes the formation of volatile flavor compounds. 

Key words: rainbow trout, volatile flavor components, headspace solid phase microextraction (HS-SPME), gas chromatgraphy-mass spectrometry (GC-MS), raw sample, cooked sample