Effects of Fish Species on the Volatile Components of Pre-cooked Roast Fish

Abstract

Objective: This study was aimed to compare the effects of different raw fishes on the volatile flavor substances of pre-cooked roast fish. Methods: Headspace-solid phase micro extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile flavor substances. Results: The similarities and differences were found in the types, relative contents and key flavor substances of the six grilled fish species. Besides, the 31, 29, 27, 33, 28 and 30 kinds of volatile compounds were identified in tilapia, grass carp, common carp, crucian carp, pincer fish and Wuchang fish, respectively, including aldehydes, ketones, alcohols and hydrocarbons. The common key flavor substances were nonanal, 1-octen-3-ol, hexanal, 2-pentylfuran and 4-allyl-2-methoxyphenol. The five principal components were extracted by principal component analysis, and 24 potential differential volatiles were screened out by model construction via the orthogonal partial least squares discriminant. The cluster analysis revealed that the results of the six kinds of grilled fish were well clustered, and the volatile components of common carp were similar to grass carp, and were close to pincer fish, Wuchang fish and crucian carp, but far from tilapia. Conclusion: The analysis of the differences in volatile components of six species of pre-cooked roast fishes provides a reference for the utilization of freshwater fish resources and the diversified development of pre-cooked roast fish.

Keywords

• headspace-solid phase microextraction
• gas chromatography-mass spectrometry
• roast fish
• flavor
• chemometrics