Effect of Mayonnaise on Norwegian Salmon Flavor by Electronic Nose Combined with GC-MS

In order to explore the effect of mayonnaise on salmon flavor,electronic nose technology combined with headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)were used to identify and compare the volatile flavor substances before and after adding the mayonnaise to the salmon. The results showed that through sensory analysis,when the ratio of sweet flavored mayonnaise,original taste mayonnaise and salmon was determined to be 1:6,1:7, the food taste was the best,which met the sensory needs of most people. Through analysis and comparison of the response values of the electronic nose sensor and principal component analysis,after adding two different mayonnaise,the aldols,carbon oxides,organic compounds and other substances of the salmon samples increased significantly(P<0.05). The salmon group and the added mayonnaise group had better discrimination of volatile substances. And after GC-MS identification,the relative content of aldehydes and ketones,alcohols,esters,acids,hydrocarbons of salmon samples increased significantly after adding mayonnaise(P<0.05). In particular,the content of esters and acids was higher,and the results were consistent with those of electronic hose analysis. At the same time,after adding mayonnaise,it was detected that the astringent substances such as heptaldehyde and hexanal in the salmon all decreased. 1-octene-3-ol was not detected,indicating that mayonnaise could mask some of the astringent substances in salmon. On the whole,adding mayonnaise can not only promote the formation of the overall flavor of the salmon food,but also mask the astringent substances in the salmon,thereby further improving the sensory score and nutritional value of the salmon food.