Abstract:

Electronic nose was used to identify the volatile odor of crisp grass carp meat cooked by different methods at
temperatures. Principal component analysis was employed to analyze the electronic nose signal. The volatile components of
crisp grass carp were confirmed by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).
The results showed that electronic nose could significantly distinguish among the crisp grass carp meat samples cooked at
different temperatures by different heating methods including steaming, boiling and roasting. The main volatile substances
were hexanol, 2-ethyl hexanol, 1-octene-3-alcohol, hexanal, nonyl aldehyde and 2,5-symplectic diketone, analyzed by
SPME-GC-MS.

Key words: crisp grass carp, flavor, electronic nose, gas chromatography-mass spectrometry (GC-MS), principal componentanalysis (PCA)