Abstract:

In the experiments, electronic nose (E-nose) and headspace-solid phase microextraction-gas chromatographymass
spectrometry (HS-SPME-GC-MS) were used jointly to evaluate and compare the volatile components of fresh,
naturally dried and hot-air dried cuttlefish. The results showed that the E-nose could distinguish the flavors of the three
different samples of cuttlefish. The contribution rates of principal components, sensor recognition and flavor discrimination
of samples were quantified by principal component analysis (PCA), loadings analysis (LA) and linear discriminant analysis
(LDA), respectively. The results of HS-SPME-GC-MS analysis showed that a total of 116 volatile compounds were detected,
52 compounds of which had odor activity in fresh sample, 64 of which in naturally dried sample and 71 of which in hot-air
dried sample. Drying could result in a significant increase in the contents of aldehydes, hydrocarbons and pyrazines as well
as an obvious decrease in the contents of amines. Especially, the hot-air dried sample contained a large amount of pyrazines
which constituted its unique volatile flavor.

Key words: electronic nose, headspace-solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), dried cuttlefish, volatile components