Abstract:

The volatile flavor components of farmed Silurus meridionalis Chen were analyzed by simultaneous distillation
extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). Totally 34 volatile compounds were isolated
and identified from the belly meat, and 33 were detected from the dorsal meat, including 26 ones common to both meats.
The major volatile compounds were hydrocarbons, aldehydes, ketones, esters and ring compounds, and hydrocarbons and
aldehydes were the most abundant compounds with values of 883.76, 1279.03 ng/g and 1151.95, 3352.87 ng/g in the belly
meat and the dorsal meat, respectively. It can be concluded that hexanal, heptanal, nonanal, hexadecanal and 1-octen-3-ol
make a greater contribution to the flavor of farmed Silurus meridionalis Chen. In addition, the accumulative volatile flavor
compounds from feed and water environment also revealed great impact on the odor. Therefore, the odor of belly meat was
lighter than that of dorsal meat in Silurus meridionalis Chen.

Key words: farmed Silurus meridionalis Chen, volatile flavor compounds, simultaneous distillation extraction (SDE), gas chromatography-mass spectrometry (GC-MS)