Establishment of Analysis Method of Volatile Compounds and Analysis of Flavor Components in Micropterus salmoides

The volatile flavor compounds in the dorsal muscle of Micropterus salmoide were extracted by headspace solid-phase microextraction(HS-SPME)technique and determined by gas chromatography-mass spectrometry(GC-MS)technique and coupled with the retention index(RI)and the relative odor activity value(ROAV). And the extraction conditions were optimized with the peak area of typical flavor compounds of fresh water fish(hexanal,heptanal,nonanal,decanal,benzaldehyde,1-octene-3-ol,2,3-octanedione).The results indicated that the optimized conditions were as follows:The mass ratio of fish and saturated salt water 3:7,extraction temperature 70 ℃,extraction time 40 min,desorption time 5 min. There were totally 70 volatile flavor compounds in the dorsal muscle of Micropterus salmoides,mainly including carbonyl,alcohols,hydrocarbons with the relative contents were 26.50%,7.15%,57.54% respectively,The key flavor of Micropterus salmoides were composed of hexanal,heptanal,octanal,nonanal,decanal,2,4-decendialdehyde,1-octene-3-ol.This method was simple to operate and could quickly extract and identify volatile flavor substances from the dorsal muscle of Micropterus salmoide.