关键词: 缢蛏, 顶空固相微萃取-气相色谱-质谱联用, 暂养, 风味

Abstract: This study investigated changes in flavor components of Sinonovacula constricta during temporary culture (0, 8, and 24 h) in seawater by headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HSSPME- GC-MS). A total of 128 volatile components were detected, including aldehydes (33), ketones (12), alcohols (10), aromatics (17), hydrocarbons (16), esters (22), furan (5) and other compounds (13). The principal component analysis (PCA) results showed that the flavor of S. constricta meat was changed little after purification by temporary culture. The overall flavor change was mainly caused by the changes in volatile components in the digestive gland of S. constricta. The results of partial least squares discriminant analysis (PLS-DA) showed that the overall flavor of S. constricta remained unchanged while the off-flavor was reduced, leading to improved palatability, after temporarily culture for 8 h. The contents of volatile components in the digestive gland of S. constricta decreased obviously after temporary culture for a short period of time, but then increased again when the culture time was too long. Thus, the best temporary cultivation time was 8 h, which could maintain the unique flavor of S. constricta, reduce the unpleasant earthy and fishy odors and consequently improved the sensory quality.

Key words: Sinonovacula constricta, headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), temporary culture, flavor