Abstract:

Different parts of grass carp carcass were compared for differences in odor and volatile composition measured using electronic nose and headspace solid-phase microextraction (HS-SPME) coupled to GC-MS, respectively. In HS-SPME, PDMS/ DVB fiber was used. Results showed that a good discrimination of odor difference between red and dorsal or ventral meat of grass carp was achieved using electronic nose, while odor difference between dorsal and ventral meat of grass carp could not be discriminated. Totally, 44, 42 and 55 kinds of volatile compounds were identified in dorsal, ventral and red meat of grass carp, respectively, of all which, volatile carbonyl compounds and alcohols were predominant, with total relative contents of 88.38%, 74.88% and 82.54%, respectively.

Key words: electronic nose, HS-SPME, GC-MS, volatile composition, grass carp