Study on the volatile compounds of cultivated Sciaenops ocellatus muscle

• 1、Faculty of Life Science and Biotechnology of Ningbo University

Abstract：Volatile compounds of Sciaenops ocellatus muscle are extracted by Solid Phase Microextraction (SPME) and are identified by Gas Chromatography-Mass Spectroscopy (GC-MS), which provide elementary data for proving up the odor compounds of the marine fish. 52 volatile compounds of matching degree more than 800 are isolated and identified successfully from the abdominal muscle of Sciaenops ocellatus, while 54 from the dorsal muscle, and 42 same components. These compounds include hydrocarbons, alcohols, ketons, aldehydes, esters and ringy compounds. The major volatile compounds are alcohols, aldehydes and ketons, respectively with the contents of 30.47%, 38.47%, 13.14% and 27.87%, 41.54%, 14.43% in the total volatile compounds of the abdominal and dorsal muscle. Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and 1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared with the dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.

Keywords： Sciaenops ocellatus SPME GC-MS volatile compounds