Abstract: The volatile flavor components of Lateolabrax maculatus meat extracted at different temperatures by headspace solid phase microextraction were identified by an electronic nose and gas chromatography-mass spectrometry (GC-MS).This study amied to explore the relationship between volatile components of L. maculatus meat and heating temperature. The results indicated that the electronic nose could distinguish L. maculatus meat samples heated at different temperatures. Principal component analysis (PCA) showed that the odor components of L. maculatus meat heated at different temperatures exhibited distinct differences and showed the minimum differences between 45 and 60 ℃. The results of GC-MS analysis showed that a total of 25, 40, 52, 56 and 59 volatile compounds were detected in L. maculatus meat extracted at 35, 45, 60, 80 and 95 ℃, respectively. The number of volatile components extracted from L. maculatus meat increased with increasing heating temperature. Meanwhile, there was a significant change in the contents of aldehydes, ketones, alcohols, hydrocarbons and aromatic compounds. Among the volatile flavor compounds identified, hexanal, nonanal, heptanal, decanal, undecanal, 2-octenal, 2,4-decadienal, heptanol,1-octen-3-ol, xylene made important contributions to the flavor of L. maculatus meat.

Key words: temperature, Lateolabrax maculatus meat, electronic?nose;?gas?chromatography-mass spectrometry;volatile compounds