Characterization of odor-active compounds in steamed liver of farmed puffer fish(Takifugu obscurus)

Simultaneous distillation-extraction(SDE) and monolithic material sorptive extraction(MMSE) were applied for the extraction of volatile compounds from heated obscure puffer(Takifugu obscurus) liver and their effects were compared. MMSE combined GC-MS and GC-O was employed to analyze the volatile compounds in obscure puffer liver. Total 63 volatile compounds were identified,including 10 aldehydes,14 N-or Scontaining aromatic compounds,5 ketones,5 alcohols,11 aromatics,15 hydrocarbons,1 acids and 2 esters.Among these compounds,1-Penten-3-ol,1-Penten-3-one,2-ethyl-Furan,3-methyl-Butanoic acid,1,3-Octadiene,Styrene,2-ethyl-Pyridine and benzaldehyde were proved to be key contributions to the flavor of farmed obscure puffer liver. The cooperation of MMSE-GC-MS and GC-O was very convenient and effective on the analysis of obscure puffer liver flavor. And the study also provided basic data for the development of products.