应用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用仪(GC-MS)对美国红鱼、大黄鱼和鲈鱼这3种网箱养殖鱼类的挥发性成分进行了萃取和分离鉴定,结合感觉阈值,利用相对气味活度值确定了鱼类的主体风味成分,并分析了主要挥发性风味组分的气味特征及其生成途径。结果表明:美国红鱼的主体风味成分由壬醛、(E,Z)-2,6-壬二烯醛、辛醛、(Z)-4-庚烯醛、(E)-2-辛烯醛、己醛、庚醛、1-辛烯-3-醇、2-甲基丁醛等组成;大黄鱼的主体风味由壬醛、(Z)-4-庚烯醛、己醛、(E,E)-2,4-庚二烯醛、戊酸乙酯、(Z)-3-己烯-1-醇、1-辛烯-3-醇、2-甲基丁醛、庚醛、戊醛、(E)-2-己烯醛、2-戊基呋喃等构成;鲈鱼的主体风味成分则包括壬醛、(Z)-2-壬烯醛、(E,Z)-2,6-壬二烯醛、辛醛、(E)-2-癸烯醛、己醛、庚醛、(Z)-4-庚烯醛、1-辛烯-3-醇等化合物。

In this paper,the volatile compounds from the three cage-farming fishes such as Sciaenops ocellatus,Pseudosciaena crocea and Lateolabrax japonicus were extracted and identified by headspace solid phase micro-extraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS).The relative odor activity value(ROAV) in association with odor threshold was applied to confirm the key compounds of the fishes.The flavor characteristic and the sources of the key volatile compounds were also analyzed.The results indicated that Nonanal,(E,Z)-2,6-Nonadienal,Octanal,(Z)-4-Heptenal,(E)-2-Octenal,Hexanal,Heptanal,1-Octen-3-ol,2-Methyl butanal were the key odor compounds of Sciaenops ocellatus.The key odor compounds of Pseudosciaena crocea were Nonanal,(Z)-4-Heptenal,Hexanal,(E,E)-2,4-Heptadienal,Ethyl valerate,3-Hexen-1-ol,1-Octen-3-ol,2-Methyl butanal,Heptanal,Pentanal,(E)-2-Hexenal and 2-Pentylfuran.The flavor of Lateolabrax japonicus were composed of Nonanal,(E)-2-Nonenal,(E,Z)-2,6-Nonadienal,Octanal,(E)-2-Decenal,Hexanal,Heptanal,(Z)-4-Heptenal and 1-Octen-3-ol.