Analysis of volatile flavour compounds in tiger frog meat

Volatile flavour compounds of tiger frog(Hoplobatrachus rugulosus) meat were extracted by headspace-solid phase microextraction(HS-SPME) method.The profiles of flavour compounds were analyzed by gas chromatography-mass spectrometry(GC-MS).A total of 50 volatile compounds were tentatively identified in tiger frog meat,including aldehydes,ketones,alcohols,hydrocarbons,acids,furans,esters,phenols and sulfur compounds.Aldehydes were the principal part of volatile compounds,and taken 63.50% of total volatile compounds.Among all the volatile compounds,the following volatile flavor compounds probably made contributions to the specific flavor of tiger frog meat: 3-methyl butanal,hexanal,(Z)-4-heptenal,(E,Z)-2,4-decadienal,(E,E)-2,4-decadienal,benzaldehyde,1-octen-3-ol,2,3-pentanedione,2,3-octanedione,2-pentyl furan,ethyl acetate and dimethyl trisulfide.