Analysis of volatile compounds of wild gilthead sea bream(Sparus aurata)bysimultaneous distillation-extraction(SDE)and GC-MS

摘要

The volatile compounds of wild gilthead sea bream(Sparus aurata)were analyzed by sensory andinstrumental analyses.Simultaneous distillation and extraction(SDE)with dichloromethane were used forextraction of volatile components.According to sensory analysis,the aromatic extract obtained by SDE wasrepresentative of sea bream odour.A total of 46 compounds were identified and quantified in sea bream.Aldehydes and alcohols were the most dominant volatiles in sea bream,as they accounted for the largestproportion.Hexanal,heptanal,nonanal,(Z)-4-heptenal, octanal,(E)-2-nonenal,decanal,benzenacetaldehyde,(E,E)-2,4-decadienal,1-octen-3-ol and(E)-1,5-octadien-3-ol were potent aroma compounds on thebasis of odour activity values(OAVs). Within these, decanal(OAV:1110)and(E)-2-nonenal(OAV:447.5)were the most powerful contributors to the aroma of the sea bream.