FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (10): 250-254.doi: 10.7506/spkx1002-6630-201310055

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Changes in Volatile Compounds of Perch during Curing-Drying/Ripening Process

LIU Chang-hua,WANG Yan,ZHANG Jian-hao*,ZHANG Ying-yang   

  1. National Central of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Received:2012-02-08 Revised:2013-04-09 Online:2013-05-25 Published:2013-05-07

Abstract:

Volatile components in dry-cured perch during processing were analyzed by headspace-solid phase micro-extraction
combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Qualitative analysis of volatile compounds was
performed followed by comparative analysis of the changes in relative content for the identified components. The results showed
that 64 volatile compounds were isolated and identified, which included 15 aldehydes, 20 alcohols, 7 ketones, 7 esters and 15
hydrocarbons. Among these volatile compounds, hexanal, 2-methyl-4-pentenol, 2-aldehyde, 2-octene aldehyde, benzaldehyde,
1-octen-3-ethanol, 2-heptanone and (E,E)-3,5-octadiene-2-ketone were important volatile flavor compounds of perch. Volatile
composition differed significantly across various processing stages. Hydrocarbons were found to be the most abundant volatile
compounds in raw perch meat. The contents of aldehydes, ketones and esters increased and new volatile compounds were produced
as a consequence of aggravated lipid oxidation during the curing-drying/ripening process, whereas the contents of hydrocarbons
and alcohols exhibited a reduction, suggesting that lipids are the most precursors of volatile compounds in dry-cured perch.

Key words: perch, drying-ripening, headspace-solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), volatile compounds, flavor

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