Abstract:

A new type of material (MonoTrap) was applied as the adsorbent for headspace sampling to extract volatile
compounds in the steam-cooked meat of sowing enhanced yesso scallop immediately after caught or after air-transported to
our laboratory. The volatile compounds were isolated and identified by GC-MS. Totally 55 and 45 volatile compounds were
finally detected in fresh and aged yesso scallop. Based on the odor threshold, 10 key aroma compounds whose ROAV were
greater than 1 were further selected in fresh yesso scallop, namely decanal, nonanal, trimethylamine, octanal, 2-nonenal,
1-octen-3-ol, hexanal, heptanal, 1-heptanol and 2,7-octadien-1-ol in decreasing order of their contribution to the flavor.
2-Nonena was detected in fresh but not aged yesso scallop. 2-Octenal, 2-decenal, undecanal, benzeneacetaldehyde, 2-pentylfuran
and 2-ethyl-furan were auxiliary volatile compounds detected in fresh yesso scallop, while those found in aged yesso
scallop were 2-octen-1-ol, 2-octenal, benzeneacetaldehyde and dimethyl sulfide.

Key words: sowing enhanced yesso scallop, volatile compounds, gas chromatography-mass spectrometry (GC-MS), relative odor active value (ROAV)