, Vol.36, No.20

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1 , Vol.36, No Changes in Volatile Flavor Components of Grass Carp Meat during Fermentation by Lactobacillus plantarum QIU Dihong 1, OU Changrong 2, SU Xiurong 2, MING Tinghong 2 (1. Zhejiang Medical College, Hangzhou , China; 2. School of Marine Sciences, Ningbo University, Ningbo , China) Abstract: To explore the changes in volatile flavor components during the fermentation of grass carp meat by Lactobacillus plantarum. The volatile compounds of fermented grass carp at different times were analyzed by electronic nose and headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry (GC-MS). The results revealed that electronic nose could obviously distinguish the flavor differences among fermented grass carp at different stages, and there was obvious difference in the flavor components among these samples. Moreover, the volatile constituents of the grass carp samples fermented for different times were further analyzed by GC-MS, 54 volatile compounds being identified. During the fermentation process, the soily and fishy odor compounds including hexanal, heptanal and other aldehydes gradually decreased, while the mushroom flavor compound, 1-octene-3-alcohol, gradually increased. In the later stage of fermentation, acetone responsible for mint aroma and other aroma components such as acetoin contributing to butter flavor were produced. The GC-MS results were consistent with those of sensory analysis. Key words: Lactobacillus plantarum; grass carp; electronic nose; gas chromatography-mass spectrometry (GC-MS); volatile components TS254.4A doi: /spkx [1] [2] [3] [4] --gas chromatography-mass spectrometrygc-ms 1 [5] GC-MS B qiudihong@nbu.edu.cn

2 2015, Vol.36, No GC-MS kg MRS [6] [6] 1.2 HWS PL4002 -DK-8D 65 μm PDMS Supelco6890 N/5973 GC-MS AgilentRCT2basic PEN3 Airsense 10 1 Table 1 1 PEN3 Sensors used and their main applications in PEN3 1 W1C 2 W5S 3 W3C 4 W6S 5 W5C 6 W1S 7 W1W 8 W2S 9 W2W 10 W3S MRS h CFU/mL cm3 cm5% 3%4 4 h 8% h 2 g ml/min300 ml/min 100 s s principal component analysispca linear discriminant analysislda GC-MS g15 ml60 10 min50/30 μm DVB/CAR/ PDMS60 35 min20 20 min 5 mingc-ms GC-MS GC30 m0.25 mm0.25 μm 40 2 min5/min60 2 min6 /min140 2 min 8 /min min He1 ml/min MS ev u 35 min [7] 2 g20 min PCA PCA 10 PCA [8]

3 , Vol.36, No.20 [9-10] 1PCA 4.2 PC2-2.48% h 8 h h 12 h h 16 h PC % 1 PCA Fig.1 PCA analysis for different fermentation stages of grass carp 1PC1PC297.29% 2.48%99.77% PC2 [11] LDA LDA [12] LDA [13-14] LD % h h 20 h h 4 h h LD % 2 LDA Fig.2 LDA analysis for different fermentation stages of grass carp 2LD1LD %20.90%90.03% LD1LD2 LDA 2.2 GC-MS GC-MS Table 2 Relative contents of volatile compounds identified in grass carp during different stages of fermentation /% /min 0 h 4 h 8 h 12 h 16 h 20 h 24 h , ,5, S , Z , ,4, , E E ,7--1, R ,

4 2015, Vol.36, No /% /min 0 h 4 h 8 h 12 h 16 h 20 h 24 h E,E-2, , , , ,4, E,E-3, , , , E S-0 h18.33% 9.15% % 1.92%4, ,4, , ,5,5--2-S- [15] %53.35% Iglesias [16] [17] ,7--1, E %50.06% h [18-19] [20] 2,4- [17] E,E-2,4- [21] ,3-- 2,3-9.44%13.36% 1620 h [22] [23] 2, , ,1-4.03%3.89%

5 , Vol.36, No /% /h 3 Fig.3 Relative contents of chemical classes of volatile compounds in grass carp during different stages of fermentation %53.70%18.30%57.39% 12 h 4 h 12 h 2.43%48.90% 1.58%18.04% 20 h Table 3 Correlation analysis of the contents of volatile flavor substances and enzyme activities * * * P0.05 P0.05 Table 4 4 Correlation analysis of the species of volatile flavor substances and enzyme activities ** * * ** P0.01P0.05 P Fig.4 Flavor profiles of fermented grass carp at different stages of fermentation 0 h 4 h 8 h 12 h 16 h 20 h 24 h 4 8 h20 h 16 h

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