Volatile flavor profiles of cooked Coilia ectenes Jordan meat

The differences in overall flavor profile of Yangtze River, Yellow River, Chao Lake, seawater, farmed cooked Coilia ectenes Jordan meat were studied by electronic nose and sensory evaluation. And the discrimination ability of electronic nose in volatiles was evaluated by PCA and CA. The correlations of 18 sensors of electronic nose and sensory evaluation were also discussed. Results showed that electronic nose could distinguish the volatiles of different kinds of cooked Coilia ectenes Jordan meat. Odors of farmed and Yangtze Coilia ectenes Jordan meat were almost the same. While the odors of seawater and chao lake kinds were similar, but they could be distinguished well. Odors of the Yellow River kind were different obviously from other kinds. Sensory analysis results indicated that the sensory attributes of odors in Coilia ectenes Jordan meat were almost same. Main odors of them were fishy, meaty and greasy, with moderate earthy and slight green and metalic, but there was certain intensity differences. And the result showed that there were good correlations between sensors LY2/G, LY2/AA, LY2/GH and greasy, metalic odor, P10/1, P10/2, P40/1, T40/1, TA/2 and fishy, LY2/gCTL and green, earthy odor, T30/1, PA/2, P30/1 and meat odor.