Effect of Processing Technology on the Volatiles in Cured Fish

The volatiles in cured fish were extracted through the solid phase micro-extraction fiber and identified by GC-MS.Results indicated that pickling of cured fish could accelerate the transformation of volatiles and their precursors into the corresponding flavor compounds.There were 11-dodecen-1-ol acetate,dodecanoic acid-methyl ester,tridecanoic acid-12-methyl-methyl ester,pentadecanoic acid-14-methyl-methyl ester,Z-9-hexadecenoic acid-ethyl ester and 1,2-benzenedicarboxylic acid-bis(2-methylpropyl) ester in both cured fish pickled in brines of different concentration.Esters may be the characteristic flavor compounds for cured fish with the most abundant volatiles varied greatly in both cured fish.There were more kinds of volatiles in cured fish dried at lower temperature than those at higher temperature.