Changes in flavor volatile compounds in discus abalone Haliotis discus hannai Ino before and after cooked by electronic nose and solid phase micro-extraction coupled with gas chromatography-mass spectrometry
1.Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province，National Research and Development Center for Marine Fish Processing（Xiamen），Fisheries Research Institute of Fujian，Xiamen 361013，China；2.Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources，Xiamen 361013，China
Abstract: The changes in flavor volatile compounds in discus abalone Haliotis discus hannai Ino before and after cooked were analyzed by an electronic nose and solid phase micro-extraction（SPME）coupled with gas chromatography-mass spectrometry（GC-MS）to reveal the main factors causing flavor formation by cooking processing.The results showed that the change in volatile compounds generated by cooking processing was sensitively detected by the electronic nose.The principal component analysis indicated that there was significant difference in volatile compounds in discus abalone before and after it was cooked.GC-MS analysis demonstrated that the volatile compounds were changed significantly before and after cooking，and that 42 volatile compounds were detected in uncooked discus abalone and 61 volatile compounds in cooked discus abalone，including ethanol，aldehydes，ketones，hydrocarbons，esters，acids，aromatic series，and nitrogen containing compounds.In the flavor volatile compounds，benzaldehyde（68.15%）and 1-octen-3-ol（9.22%）were of the major compounds in the raw discus abalone，while 2，3-butanediol（22.80%）and（2R，3R）-（-）-2，3-butanediol（19.84%）were the major volatile compounds in the cooked discus abalone.It was concluded that the electronic nose and solid phase micro-extraction（SPME）coupled with gas chromatography-mass spectrometry（GC-MS）can perfectly analyze the changes in flavor volatile compounds in discus abalone processed.
吴靖娜, 路海霞, 刘智禹, 苏捷, 廖登远, 潘南, 蔡水淋. 用电子鼻和SPME-GC-MS分析鲍鱼熟制前后挥发性风味物质的变化[J]. 大连海洋大学学报, 2016, 31(4): 431-437.
WU Jing-na, LU Hai-xia, LIU Zhi-yu, SU Jie, LIAO Deng-yuan, PAN Nan, CAI Shui-lin, . Changes in flavor volatile compounds in discus abalone Haliotis discus hannai Ino before and after cooked by electronic nose and solid phase micro-extraction coupled with gas chromatography-mass spectrometry. Journal of Dalian Ocean University, 2016, 31(4): 431-437.
2016, Vol. 31 
