Abstract:

Odor compounds in Fugu obscurus, a fresh water globefish, and Fugu rubripes, a seawater globefish were analyzed using headspace solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The SPME fiber was coated with polydimesiloxane-divinylbenzene (PDMS-DVB), and volatile compounds were extracted from the headspace of fresh and heated fish meat. Results showed that before and after heated, there were 28 and 25 kinds of volatile compounds in Fugu obscurus respectively, while 49 and 50 kinds in Fugu rubripes. Among these compounds, the most abundant volatile compounds were aldehydes in the dorsal meat of Fugu obscurus, while they were hydrocarbons in the dorsal meat of Fugu rubripes. The results of electronic nose analysis showed that there were more ordor differences between the same kind of globefish meat in different heating condition than that between the two kinds in the same heating condition. Sensory evaluation indicated that there were more soil odor in Fugu obscurus, while metallic and grassy odor changed a lot in the two kinds of globefish meat before and after heated.

Key words: Fugu obscurus, Fugu rubripes, headspace solid phase microextraction (HS-SPME), gas chromatographymass spectrometry (GC-MS), volatile compounds