Effects of Different Cooking Methods on Volatile Components of Ctenopharyngodon idella Meat

The effects of different cooking methods (raw, microwave, steaming and frying) on the volatile components of Ctenopharyngodon idella were analyzed by gas chromatography-mass spectrometry, electronic nose technique and sensory evaluation. The results of gas chromatography-mass spectrometry showed that 78 volatiles were detected in 4 cooking methods, mainly olefin, alkanes, aldehydes, esters and other volatile compounds, and the number and content of components in frying methods were higher than those in other processing groups. The electronic nose and principal component analysis showed that, compared with raw fish, the volatiles of fish was closer between steaming and microwave, and fried one had a greater effect on the volatiles. The results of sensory evaluation showed that the fish smell in four treatments all had a certain fishy and grassy taste, but the fried one was mainly manifested in burnt and greasy taste. In addition, the special volatile compounds such as trans, trans-2,4-decenal, 2-furanaldehyde and 2-amyl furan produced during frying give the smell of roast meat, which could cover the off-odor such as fishy and grassy. In summary, the volatiles of Ctenopharyngodon idella were mainly aldehydes and esters, and compared with raw fish, frying had the greatest impact on the volatile components, which could better reduce the fishy off-flavor, the results would provide a theoretical basis for the development of deep processing technology for Ctenopharyngodon idella meat.