Abstract:

The volatile flavor compounds of muscles from wild and cultured Leiocassis longirostris were analyzed by
simultaneous distillation extraction (SDE) and gas chromatography and mass spectrometry (GC-MS). The results showed
that 70 and 60 volatile compounds were detected in muscles from wild and cultured Leiocassis longirostris, respectively,
mainly including aldehydes, alcohols, ketones, hydrocarbons, acids and esters with hydrocarbons, aldehydes, alcohols
being the dominant compounds, which accounted for 1 555.74, 693.46 and 380.38 ng/g in wild Leiocassis longirostris, and
3 270.53, 348.8 and 104.11 ng/g in cultured Leiocassis longirostris, respectively. The muscles of both wild and cultured fish
smelled fishy, grassy and fatty, which was mainly attributed to the presence of volatile carbonyl compounds and alcohols.
At the same time, esters as well as benzene and naphthalenes which came from feed and water environment also had a
synergistic or additive effect on the aroma of Leiocassis longirostris meat. Based on these results, the fishy smell of the
muscles of wild Leiocassis longirostris was stronger than that of cultured Leiocassis longirostris.

Key words: Leiocassis longirostris, simultaneous distillation extraction (SDE), gas chromatography-mass spectrometry (GC-MS), volatile favor compounds