The analysis of odor character of cooked silver carp muscles using gas chromatography-mass spectrometry and gas chromatography-olfactometry

Volatile compounds of cooked sliver carp muscles extracted by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME) were analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). GC-MS results indicated that total 85 volatile flavor compounds were identified, including aldehydes, alcohols, ketones, acids, esters, hydrocarbons and heterocyclic compounds. SPME provided better extraction for a lower molecular mass, and SDE provided better extraction for a higher molecular mass. GC-O results indicated that total 23 odor character compounds were identified, aldehydes were the important odor compounds. More detailed compositions of volatile compounds and odor character of cooked sliver carp muscles could be identified by GC-MS combined with GC-O.