Abstract: This study investigated the effects of six different dietary microalgae species on the flavor components of juvenile Sinonovacula constricta by solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GCMS). The results showed that there were differences in the species and relative contents of volatile components detected in Sinonovacula constricta fed different microalgae species. A total of 71 components were detected, including 43 aldehydes, ketones and alkanes, together accounting for 60.56% (22.54%, 21.12% and 16.90% for aldehydes, ketones and alkane, respectively). Besides, some alcohols and ether esters in small amounts were also detected. 3-Methyl-butyl aldehyde was identified as the major flavor compound (61.37%?77.28%) in Sinonovacula constricta fed the diatom species Thalassiosira pseudonana, Conticribra weissflogii and Chaetoceros calcitrans. Besides, dimethyl sulphide, responsible for special flavor, was detected in the Isochrysis galbana and Platymonas helgolandica groups (29.39% and 51.53%, respectively).

Key words: flavor, volatile components, microalgae, solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS)