Analysis of Volatile Components in Fresh and Forzen Silver Carp Fish

The volatile components of silver carp were extracted by headspace solid phase micro-extraction, and were identified by gas chromatography-mass spectrometry (GC/MS). The volatile components in the fresh fish and frozen fish after 7 days were analyzed. The volatile components of silver carp were adsorbed by solid phase micro-extraction fiber. 46 volatile components are identified by comparing their mass spectra with the NIST mass spectral database and reference documents. The contents of aldehydes and ketones containing carbonyl are 84.91% and 94.74%, which decrease by 55.11% after frozen storage for 7 d. The contents of hexanal, benzaldehyde and 1-octen-3-ol are decreased 30%, 81%, 42%, respectively. Octanal, trans-2-dodecenal, octadecanal, 2, 3-octanedione and methyl nonyl ketone are not checked out after frozen storage. The content of n-pentanol, hexanol and D-limonene are increased by 38%, 3%, 549%, respectively, meanwhile 15 compounds are not detected in fresh fish formed such as decanal，(E)-2-octenal, heptanol, 2,5-hexanedione, β-pinene and etc. The reason for the reduction of the volatile components of the silver carp was probably that inhibition of enzyme activity in low temperature resulted in reducing the amount of hydrolysates which were the major flavor compound in fish.