Abstract:

To explore the changes in volatile flavor components during the fermentation of grass carp meat by Lactobacillus
plantarum. The volatile compounds of fermented grass carp at different times were analyzed by electronic nose and
headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry (GC-MS). The results
revealed that electronic nose could obviously distinguish the flavor differences among fermented grass carp at different
stages, and there was obvious difference in the flavor components among these samples. Moreover, the volatile constituents
of the grass carp samples fermented for different times were further analyzed by GC-MS, 54 volatile compounds being
identified. During the fermentation process, the soily and fishy odor compounds including hexanal, heptanal and other
aldehydes gradually decreased, while the mushroom flavor compound, 1-octene-3-alcohol, gradually increased. In the later
stage of fermentation, acetone responsible for mint aroma and other aroma components such as acetoin contributing to butter
flavor were produced. The GC-MS results were consistent with those of sensory analysis.

Key words: Lactobacillus plantarum, grass carp, electronic nose, gas chromatography-mass spectrometry (GC-MS), volatile components