关键词: 液熏大黄鱼, GC-MS, 风味物质, liquid-smoked Pseudosciaena crocea, GC-MS, volatile compounds

Abstract: The headspace solid-phase microextraction-gas chromatography-mass spectrometry method was used to analysis volatile compounds of the fresh and liquid smoked Pseudosciaena crocea. Totally 58 and 81 volatile components were detected in fresh and liquid smoked Pseudosciaena crocea. The flavor substance mainly contained hydro carbons and ester compounds before liquid smoked treatment, respectively 16 and 10; mainly contained phenols and ketone compounds after liquid smoked treatment , respectively 20 and 14. The results showed that the liquid smoked Pseudosciaena crocea were changed largely in flavor substance, a marked increase in flavor compounds.