Effect of temperature on the volatile compounds of dried salted Muraenesox cinereus

This paper aimed to study the effect of process temperature on the volatile composition of dried salted muramesox cinereus,and electronic nose technology and headspace solid phase microextraction-gas chromatography mass spectrometey( HS-SPME-GC-MS) was used to analyze the volatile compounds in dried salted Muramesox cinereu under different storage temperature.The results showed that electronic nose was rapid and sensitive enough to make analysis on volatile compounds,and that the PCA and the LDA were able to distinguish the differences of the samples under different temperature,and then the smell of dried salted Muramesox cinereus changed significantly while heated to 150 ℃ and 180 ℃.The GC-MS analysis tested26,25,30 and 27 kinds of volatile composition from dried salted Muramesox cinereus separately under room temperature,50 ℃,100 ℃ and 150 ℃.Alcohols was the main volatile flavor when dried salted Muramesox cinereus was heated to room temperature and 50 ℃,which made dried salted Muramesox cinereus have a smell of fish and fat. The sample heated to 100 ℃ produced large amounts of aldehydes and heterocyclic,in which hexanal,nonanal produced the smell of fish,fruit and fat. Benzaldehyde gave it a fresh ordor.2-ethyl-Furan,2-pentyl-Furan and trans-2-( 2-Pentenyl) furan gave it a strong meat-like flavor. The main volatile compounds of 150 ℃ heated dried salted M.cinereus were hydrocarbons,heterocyclic compounds played an important role in the formation of baking flavors of 150 ℃ heated dried salted M.cinereus.