Abstract: The volatile components of Acetes chinensis extract and its hydrolysates prepared with single enzymes including papain, alkaline protease and neutral protease were identified and analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) to examine the effect of enzymatic hydrolysis on the flavor of Acetes chinensis. 48, 65, 67 and 70 components were detected in Acetes chinensis extract and three single enzyme hydrolysates prepared with papain, alkaline protease and neutral protease, respectively, mainly including alcohols, aldehydes, kotones, and pyrazines, which contributed in a coordinated manner to the formation of flavor in Acetes chinensis and its hydrolysates. Three Acetes chinensis hydrolysates had better flavor than Acetes chinensis extract, mainly as a result of the fact that there were more kotones, pyrazine, nitrogen-containing compounds, oxygenated compounds and sulfuric compounds and less aldehydes with pungent odor in the hydrolysates. The flavor differences observed among the different hydrolysates were ascribed to their differences in the kinds and contents of volatile components. The papain hydrolysate exhibited the best flavor. Therefore, enzymatic hydrolysis reaction can maintain and improve the flavor of Acetes chinensis and provide promising hydrolysates for future applications.

Key words: Acetes chinensis, enzymatic hydrolysates, volatile components, headspace solid phase microextraction, gas chromatography-mass spectrometry