Identification and analysis of volatile compounds in steamed Coilia ectenes meat

A novel material MonoTrap was launched as a adsorbent for headspace sampling to extract volatile compounds in steamed Coilia ectenes meat. The volatile compounds in Yangtze river-ciolia, East sea-ciolia and Yellow river-ciolia were identified by GC-MS. The relative odor activity value (ROAV) in association with odor threthod were applied to confirm the principal aroma compouds in three kinds of steamed Coilia ectenes meat.The odor characteristics and formation mechanism of these compounds were also analyzed. The results indicated that trimethylamine (fishy) 1-octen-3-ol (mushroom) , hexanal (green) , nonanal (green, fatty) , decanal (green, wax) and dimethyl trisulfide (garlic, sulfurous) were the principal aroma compounds in steamed meat Yangtze river-Coilia. Trimethylamine (fishy) , 1-octen-3-ol (mushroom) , hexanal (green) , nonanal (green, fatty) and decanal ( green, wax) were the principal aroma compounds in steamed meat East sea- Coilia. Trimethylamine (fishy) , nonanal (green, fatty) , 2-nonenal (green, oily) , 2, 4-decadienal (fatty, oily) , and dimethyl trisulfide (garlic, sulfurous) were the principal aroma compounds in steamed meat Yellow river-Coilia.