To investigate effects of different drying methods on characteristic volatile flavors of dried oysters and their formation mechanisms, the effects of vacuum freeze drying (VFD), hot air drying (HAD), vacuum drying (VD), and natural sun drying (SD) on the fatty acid composition and volatile compounds of dried oysters were investigated, and the blanched oysters were serviced as a control (CK) group. The results showed that the fatty acid content of oysters was decreased after dry processing (P<0.05), and the total fatty acid contents were decreased by 19.45%, 49.27%, 27.69%, and 46.63% in the groups of VFD, VD, SD, and HAD, respectively. Among them, saturated fatty acids were reduced ranging from 21.39% to 45.17% and unsaturated fatty acids in the range of 20.66%-52.21%. Besides, The electronic nose results showed that the aroma characteristics of oysters in five groups were significantly different, and the high-temperature dry processing (HAD and VD) increased the concentration of nitrogen oxides (P<0.05). 71 kinds of volatile compounds were identified in the oysters via gas chromatography-ion mobility spectrometry (GC-IMS), and the principal component and fingerprinting analysis further showed that volatile compounds of oysters in five groups were different significantly, and 31 kinds of volatile compounds were identified and screened by partial least squares regression model (PLS-DA) and variable importance projection (VIP), including heptanal, butanal, 2-methyl-2-pentenal, 2-heptanone, 1-penten-3-one, 2-butanone, 1-octen-3-ol, etc. Various characteristic volatile compounds in dried oysters were closely related to the free fatty acids (C15∶0, C16∶1, C16∶0, C18∶3, C18∶4, C20∶0, C20∶1, and C20∶2) based on Pearson correlation analysis.
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