Abstract:

Headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GCMS) was used to analyze the volatile compounds in alcalase hydrolyzed tilapia meat. The optimization of HS-SPME conditions was conducted. The optimal HS-SPME extraction conditions were addition of sodium chloride to samples at a levels of 30 g/100 mL and subsequent extraction using a polydimethylsiloxane/divinylbenzene (PDMS/DVB) coated fiber at 60 ℃ for 40 min with stirring. Totally 69 volatile compounds were identified and the predominant flavor compounds were C6 to C9 volatile carbonyl compounds, alcohols or nitrogen-containing substances, whose molecular weights distribution were in the range of 80 to 200. All of these compounds showed synergistic effect on the formation of special flavor in tilapia enzymatic hydrolysates.

Key words: tilapia, enzymatic hydrolysates, volatile components, headspace-solid phase microextration, gas chromatography coupled with mass spectrometry