Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp

Wang Xichang; Shi Wenzheng

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Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp

Wang Xichang 1,Shi Wenzheng 2 * #

1.College of Food Science and Technology, Shanghai Ocean University

2.College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China

*Correspondence author

#Submitted by

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Funding: Specialized Research Fund for the Doctoral Program of Higher Education of China （No.Grant No. 20070264003)）

Opened online: 8 January 2011

Accepted by: none

Citation: Wang Xichang,Shi Wenzheng.Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp[OL]. [ 8 January 2011] http://en.paper.edu.cn/en_releasepaper/content/4402985

In this paper, the volatile compounds of the dorsal meat of cultured grass carp in different seasons were identified by SPME(solid phase micro-extraction)-GC (gas chromatography)-MS (mass spectrometry). The results showed that SPME was effective to analysis of the volatiles in grass carp. According to GC-MS, 21, 43, 42 and 42 volatile compounds were detected in dorsal meat of grass carp in spring, summer, autumn and winter respectively. The volatile components are mostly carbonyl compounds and alcohols, the respective relative contents are above 90%. The relative content of the volatile compounds of cultured grass carp in different seasons has the significance difference by ANOVA. Seasons have greater effect on the volatile compounds of dorsal meat of grass carp. The study will enrich the theoretical knowledge of flavor chemistry and provide an effective solution to the current situation of low proportion of fish processing.

Keywords:grass carp;dorsal meat;volatile compounds;odor;SPME-GC-MS

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