Volatile Compounds In Foot Muscle Of Abalone(Haliotis Discus Hannai Ino)during Heating Process

Abalone(Haliotis discus hannai Ino)is a popular delicacy consumed as a luxury food owing to its unique flavor and texture.With the development of the market economy,people’s demand for high quality food is increasing.Abalone with strong traditional cultural background,unique flavor taste and high nutritional value,has become widely accepted.Studying the volatile compounds of abalone gastropods has great significance in guiding the deep process of abalone products and improving organoleptic quality and economic value.In this study,we investigated the effects of heating conditions on the fatty acids and volatile compounds from its foot muscle based on gas chromatography-mass spectrometry(GC-MS)and solidphase microextraction(SPME-GC-MS).The contents of fatty acids significantly decreased after heating at 80℃ for 2h.In total,52 volatile compounds,including aldehydes,aromatic compounds,alkanes,alcohols,ketones and furans were detected in the heated samples.Principal component analysis revealed an interaction between heating temperature and time.Heating at 80℃ for 0.5 to 2h generated higher contents of volatile compounds.Particularly,the contents of hexanal,heptanal,octanal,nonanal and undecanal mainly derived from the autoxidation of fatty acids which increased at least 4 folds during heating.Besides,we studied the Maillard reaction of abalone during heating.The results showed that the changing trends of browning index,fluorescence intensity,5-HMF content were all consistent.Free amino acids and reducing sugars were inferred to participate in Maillard reaction,heating temperature has greater impact on the reaction rate.