Analysis of Volatile Compounds in Large Yellow Croaker(Pseudosciaena crocea) Flesh by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

The volatile flavor compounds in fresh large yellow croaker flesh were extracted by head space solid phase microextraction(HS-SPME) technique and determined by gas chromatography-mass spectrometry(GC-MS).Based on the abundance of ubiquity of fish flesh volatiles(hexanal,heptanal,cedrol,decanal,1-octanol,octanal,1-octen-3-ol and nonanal),the optimum extraction conditions were determined as follows:CAR-PDMS extraction head(75 ?m),sample injection volume 8 mL,NaCl concentration 0.256 g/mL,extraction temperature 60 ℃,and extraction time 50 min.Totally 39 volatile flavor compounds were identified,including alkanes,aldehydes,alcohols,ester,ketones,and N-,S- or O-containing compounds as well as heterocyclic compounds with relative concentration of 19.91%,16.50%,18.01%,38.20%,0.60% and 6.78%,respectively.