Changes of Volatile Flavor Compounds during Salted Hairtail(Trichiurus haumela) Processing

In order to know the mechanism of flavor formation and the pathway of salination during salted hairtail processing from fresh hairtail through salting,soaking to desalt and two-stage drying,the changes of main volatile flavor compounds were analyzed.The volatile composition of fresh,salted,desalted,first dried and second dried samples was analyzed by solid phase micro-extraction(SPME) coupled to gas chromatography-mass spectrometry(GC-MS) and NIST 05a.L MS spectral library searching and alignment.A total of 49,72,70,75 and 72 compounds were identified in fresh,salted,desalted,first dried and second dried samples of hairtail,respectively.Hexanal,heptanal,octanal,nonanal,1-penten-3-ol,1-pentanol,hexanol and 1-octen-3-ol showed a higher level in second dried second dried(final product) with a relative content of 28.26%,8.64%,6.54%,4.37%,7.34%,3.55%,4.18% and 4.72%,respectively.The compounds responsible for the flavor of salted hairtail were mostly formed during salting and drying,consisting mainly of aldehydes,alcohols,ketones and alkanes,including hexanal,heptanal,octanal,nonanal,1-penten-3-ol,1-pentanol,hexanol and 1-octen-3-ol.