基于固相微萃取-气相色谱-质谱和电子舌分析不同处理秋刀鱼烤后的风味特征OA北大核心CSTPCD

An electronic nose and solid-phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS)were used to analyze the volatile flavor substances of roasted Cololabis saira with different pretreatments:fresh fish,brining and ultraviolet radiation(UVR)followed by cold air drying(CAD).Their taste and flavor characteristics were determined using an electronic tongue and sensory evaluation,respectively.The electronic nose results showed that the three groups had completely different odor profiles.A total of 38 volatile flavor compounds were detected,including 11 aldehydes,4 alcohols,5 ketones,13 hydrocarbons and nitrogenous compounds,contributing to the flavor characteristics of roasted C.saira dominated by fatty as well as grassy and fishy aromas.There were significant differences in the contents of key flavor compounds among the three groups.More volatile flavor compounds were accumulated in the UVR-CAD group,which enriched the flavor characteristics with unique refreshing and burnt aromas.The electronic tongue results showed that saltiness,umami and umami aftertaste were important taste indicators of roasted C.saira,and UVR-CAD enhanced the taste of roasted C.saira by enriching its saltiness and umami aftertaste.The results of sensory evaluation showed that the appearance,smell,taste and mouthfeel of roasted C.saira pretreated by UVR-CAD were improved,which was characterized by golden color,compact texture,rich fatty aroma,pleasant taste and aftertaste.As a result,the sensory acceptability was significantly improved.In summary,UVR-CAD brought a richer flavor to roasted C.saira than the fresh control and brining pretreatment.