Changes in Volatile Compounds of Perch during Curing-Drying/Ripening Process

Volatile components in dry-cured perch during processing were analyzed by headspace-solid phase micro-extraction combined with gas chromatography-mass spectrometry(HS-SPME/GC-MS).Qualitative analysis of volatile compounds was performed followed by comparative analysis of the changes in relative content for the identified components.The results showed that 64 volatile compounds were isolated and identified,which included 15 aldehydes,20 alcohols,7 ketones,7 esters and 15 hydrocarbons.Among these volatile compounds,hexanal,2-methyl-4-pentenol,2-aldehyde,2-octene aldehyde,benzaldehyde,1-octen-3-ethanol,2-heptanone and(E,E)-3,5-octadiene-2-ketone were important volatile flavor compounds of perch.Volatile composition differed significantly across various processing stages.Hydrocarbons were found to be the most abundant volatile compounds in raw perch meat.The contents of aldehydes,ketones and esters increased and new volatile compounds were produced as a consequence of aggravated lipid oxidation during the curing-drying/ripening process,whereas the contents of hydrocarbons and alcohols exhibited a reduction,suggesting that lipids are the most precursors of volatile compounds in dry-cured perch.