Study on Volatile Flavor Compounds of Greenhouse and Pond Trionyx sinensis Meat and Calipash

Abstract

Abstract: Volatile flavor compounds in Trionyx sinesis meat and calipash were analyzed by headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). A total of 113 volatile flavor compounds were identified:59 in greenhouse Trionyx sinensis meat and 34 in pond Trionyx sinensis meat while 60 in greenhouse Trionyx sinensis calipash and 50 in pond Trionyx sinensis calipash, which include 23 aromatic compounds, 23 aldehydes, 19 alcohols, 12 ketones,10 nitrogen or sulphur compounds, 10 hydrocarbons, 8 esters, 5 acids and 3 furan.

Key words: Trionyx sinensis, volatile flavor compounds, HS-SPME, GC-MS

FANG Yan, YUAN Xin-Hua, GUO Shi-Dong, WANG Li-Ping, WU Sheng-Fang. Study on Volatile Flavor Compounds of Greenhouse and Pond Trionyx sinensis Meat and Calipash[J]. FOOD SCIENCE, 2008, 29(2): 110-115.

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Study on Volatile Flavor Compounds of Greenhouse and Pond Trionyx sinensis Meat and Calipash

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