Abstract: The volatile components and fatty acids in tiger frog meat were analyzed by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results indicated that 36 volatile compounds were isolated and identified, which included 15 aldehydes with the highest content and were accounted for 68.76% of total volatile components. Hexanal, (Z)-4-heptenal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, 1-octen-3-ol and 2,3-pentanedione made the great contribution to the total flavor of tiger frog meat. The fatty acids of tiger frog meat were dominated by unsaturated fatty acids (UFA), which was accounted for 72.89% of total fatty acids. Tiger frog meat was an n-3 PUFA-rich food source in daily diet. Linolenic acid (C18:3 n-3, ALA), eicosapentaenoic acid (C20:5 n-3, EPA) and docosaheraenoic acid (C22:6 n-3, DHA) were the major n-3 PUFA. UFA was the important aromatic precursor of tiger frog meat.

Key words: tiger frog, volatile compounds, fatty acids, headspace-solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)