Effect on Volatile Components of Frying Salmon Fillets by Using Peanut Oil from Serval Extraction Methods

Researched contents included volatile components of fried salmon with different peanut oils which were prepared by aqueous medium extraction processing and screw pressing. The volatile components of different peanut oil fried salmon fillets were determined and compared by using headspace solid-phase micro extraction gas chromatography mass spectrometry (HS-SPME/GC-MS). The result showed that the amount of total volatile components of fried salmon fillets was significantly increased. Eighty-seven types of volatile components were determined and it was mainly consisted of aldehydes, alcohols and hydrocarbons (alkanes, alkenesand aromatics) and pyrazines. The types of aldehydes had the greatest increase in all the volatile components, flowed by alcohols. Although there was little change in types of hydrocarbons, their total relative content surprisingly reduced 60.41% of their original content (control group). Pyrazines components were found in all the fried salmon fillet samples. The peanut oil which was full of pyrazines components may not retain its unique flavors of roasted peanuts to the fried salmon fillets due to their more volatile attribute. The main types and contents of volatile components of 6 peanut oil fried salmon fillet samples were similar.