Analysis of flavors in silver carp meat by headspace solid phase microextraction combined with GC-MS

AbstrcatSilver carp, Hypophthalmichthys molitrix meat was selected as material, and its odor components was extracted and determined by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), meanwhile the SPME fiber was coated with polydimesiloxane-divinylbenzene (PDMS-DVB). The results showed that SPME could be effective in volatiles analysis of silver carp meat, and 48 volatile components were identified from 49 compounds by comparing their mass spectra with those contained in the NIST mass spectral database,the molecular weight of most of these compounds in 90-250MW,and most of them were carbonyl and alcohols compounds. The relative amounts of these carbonyl and alcohols were 88.23% of total volatiles, and the relative amounts of 1-Nonen-3-ol is the greatest, i.e. 18.95%, the odors of 1-Nonen-3-ol show earth and mushroom, next is aldehydes, for example hexanal, heptanal, octanal, nonanal, decanal etc. the odors of these compounds show offensive smell, and the freshwater fish contain these compounds.