Abstract:

Grass carp muscles were deodorized by using citric acid, yeast or NaHCO3. The volatile compounds in
undeodorized and deodorized fish meats were identified by electronic nose and head-space solid-phase microextraction
coupled with gas chromatography and mass spectrometry (HS-SPME-GC-MS). The results revealed that electronic nose
could discriminate among undeodorized and deodorized fish meats by flavor characteristics. Principal component analysis
(PCA) showed that the apparent difference among undeodorized and deodorized samples could be well discriminated by
electronic nose. Meanwhile, GC-MS analysis showed that 35, 20, 21, and 29 volatile compounds were identified in fresh
meat and samples deodorized with citric acid, NaHCO3 and yeast, respectively. Moreover, the deodorized samples were less
rich in volatile compounds, and citric acid resulted in the most significant reduction in the number of volatile compounds
and peak area, followed in decreasing order by NaHCO3 and yeast. The GC-MS results were consistent with those from
electronic nose.

Key words: electronic nose, gas chromatography-mass spectrometry (GC-MS), headspace solid phase micro-extraction (HS-SPME), grass carp, deodorization