Abstract: The changes of volatile flavor compounds in fermented sturgeon sampled at different stages of the fermentation process were analyzed by solid phase micro-extraction (SPME) coupled to gas chromatography-mass spectrometry (GCMS). The key volatile flavor compounds were identified based on relative odor activity value (ROAV) as a function of odor threshold. A total of 38, 48, 66, 72, 75, 76 and 84 compounds were identified in fresh, salted, 5, 10, 20, 25 and 35 d fermented sturgeon respectively. 2,4-Decadienal, 1-octen-3-ol, nonanal, decanal, and hexanal were the key flavor compounds in the fresh sample. Nonanal, 1-octen-3-ol, hexanal, decanal, and D-limonene were the key flavor compounds in the salted sample. 1-Octen-3-ol, D-limonene, nonanal, hexanoic acid, ethyl ester, and 1-heptanol were the key flavor compounds in the 5 d fermented sample. Nonanal, 1-octen-3-ol, hexanoic acid, ethyl ester, D-limonene, and decanal were the key flavor compounds in the 10 d fermented sample. Nonanal, D-limonene, 1-octen-3-ol, decanal, hexanoic acid, and ethyl ester were the key flavor compounds in the 20 d fermented sample. Nonanal, D-limonene, 1-octen-3-ol, hexanoic acid, ethyl ester, and decanal were the key flavor compounds in the 25 d fermented sample. Hexanoic acid, ethyl ester, D-limonene, nonanal, 1-octen-3-ol, and 1-heptanol were the key flavor compounds in the 35 d fermented sample.

Key words: fermented sturgeon, gas chromatography-mass spectrometry (GC-MS), volatile flavor compounds, relative odor activity value