Analysis Of Volatile Components In Oysters And Their Products By Gas Chromatography-Mass Spectrometry-Olfactometry

Oysters are the largest farmed shellfish in the world.Oysters are delicious and nutritious.People always eat fresh oysters.In recent years,it has become one of the focuses of people developing flavored foods and nutritional products.The development and application of oyster food is mainly to prepare dried oyster products,canned food,condiments and beverages through fermentation,drying,blending and other processes.The research on the volatile components of oysters and their products is becoming more and more important.This aimof this study was to establish a method for detecting volatile components in oysters and products,and then analyzethe volatile components of oysters and products in different processing methods using the established method to identify the main characteristic flavor components of oysters and their products,which provides a scientific basis for further study of the main characteristic flavor components of oyster and oyster products.Thecontent and results of this studywere as follows:1.By optimizing the extraction head,extraction temperature,extraction time,sample volume,desorption temperature and other parameters,the HS-SPME optimal extraction parameters for analyzing volatile components in oysters and products were obtained as follows: the extraction head specification of 50/30μm DVB/CAR /PDMS;extraction temperature of 60℃;extraction time of 60min;sample weighing of 2.5g;desorption temperature of 200℃.2.By analyzing the volatile components of oysters with shells and oyster meat stored at 4℃ and-20℃,the relative content of volatile components was basically the same,including a lot of alcohols,hydrocarbons,aldehydes,phenolic acids,and esters.The contents of alcohols,aldehydes,and heterocyclic compounds increased during storage at4℃ and-20℃.The content of biological amine compounds such as indole and2-phenylindoleazine increased,which means the products occuring gradual corruption.3.The PCA analysis of the volatile components of oysters and products found that different processing methods have a greater impact on the content of volatile components of oysters;the volatile components of oysters and their products processing by cooking and grilling do not change significantly,while the volatile components of oyster meal and oyster sauce changed significantly;by comparing the volatile components of oysters and their products with different processing methods,it is found that the types of volatile compounds and their ratios are quite different;after thermal processing,the2-Methyl-1-butanol is reduced.4.By using HS-SPME and GC-MS-O,a total of 241 volatile components were detected in oysters and their products,including 33 kinds of aldehydes,47 kinds of alcohols,35 kinds of ketones,26 kinds of phenolic acids,and 7 kinds of thioethers,17 kinds of esters,18 kinds of heterocycles,48 kinds of hydrocarbons,and 10 kinds of other kinds.In addition,a total of 68 kinds of characteristic aroma components are identified.Oyster powder has more types of aroma characteristics than fresh oysters,while oyster sauce was less than fresh oysters.The main characteristic aroma component of fresh oysters was aromatic taste.However,there were more burnt sweetness,creamy aroma,meat aroma,bitterness and vegetable taste and less the fishy taste,sandalwood,mint and cool taste in the oyster products.