Volatile flavor compounds changing in dried- seasoned squid ( Dosidicus gigas) during the processing

In order to analyze the changes of volatile flavor components of dried- seasoned squid ( Dosidicus gigas) during the processing, the electronic nose ( e Nose) technology and headspace solid phase microextraction combined with gas chromatography- mass spectrometry ( HS- SPME- GC- MS) technology were used to detect the volatile compounds variation of dried- seasoned squid at 5 critical control points, including raw material, cooking4 min, 40℃ drying, -18℃ equilibrium moisture one week and rolling drawing after 125℃ baking.The e Nose signals of different critical control point's samples showed a strong cluster trend.The contribution ratio of the test samples were above 99.8% through principal component analysis ( PCA) and loadings analysis ( LA) , respectively. The total of 119 volatile flavor compounds were identified by HS- SPME- GC- MS, and the kinds during each essential control point of test samples were 23, 31, 45, 61 and 35, respectively. The relative amount, relative odor activity value ( ROAV) , order characteristics and source of volatiles were further calculated and evaluated.Results also indicated that the flavor composition in squid processing changed singnificantly, and the number of contribution volatile flavor compounds to the fish odor was 16 kinds and they were also different in different stages.