Identification Of Key Aroma Active Compounds From Ruditapes Philippinarum Boiled Liquid

Clam(Ruditapes Philippinarum),characterized as delicious and nutritious,is a well known shellfish which has high edible and economic value.The clam boiled liquid,by-product of the processing of clam,not only retained the nutrient of high-protein and low-fat,but also retained a wide range of amino acids,beneficial fatty acids and a lot of taste-active amino acids.In this paper,the volatile flavor compounds were systematically analyzed in order to provide theoretical guidance for the recovery and utilization of the clam boiled liquid.The extraction of volatile flavor in the clam boiled liquid was studied by solid phase microextraction(SPME),simultaneous distillation extraction,solvent assisted flavor extraction and dynamic headspace purge and trap techniques.The extract was tested and analyzed by GC-MS-O.The sample of solid phase microextraction technology are divided into raw boiled liquid and boiled liquid samples of rotary evaporation concentrated samples.Solvent-assisted flavor evaporation technology is divided into the first use of organic solvent for liquid-liquid extraction and then through the solvent-assisted flavor extraction device for extraction and solvent-assisted flavor extraction through the solvent extraction device for extraction and then liquid-liquid extraction two methods.By comparing the composition,content and smell of the compounds obtained by these methods,the most suitable extraction method is the combination of the solvent-assisted flavor extraction technology and the purge and trap technique.Quantitative analysis of 49 flavor compounds in qualitative results was carried out by using internal standard method combined with calibration factor(cyclohexanone).The highest concentration of standard curve was 10?g/mL and the lowest concentration was 0.01?g/mL.The concentration and peak area of the standard compounds were determined as vertical and horizontal coordinatesand the standard curve R2 are more than 0.99.Fourteen odor active substances with OAVs greater than 1 were obtained by analyzing the results of the sniffing experiment by gas chromatography-mass spectrometry-sniffing instrument.A sensory evaluation group was used to carry out the reorganization experiment and the absence experiment of 14 kinds of odor active substances.The sensory experiment combined with the electronic nose was used to analyze the experimental results,and finally the odor active substances played the key role in the flavor of the clam boiled liquid were determined as hexanal,hexanol,styrene,heptanal,heptanol,1-octen-3-ol,octanal,benzyl alcohol,nonanal,decanal,eugenol,dodecanol,methional,2-ethyl-1-hexanol;heptanal,hexanal,styrene,methional,eugenol,1-octen-3-ol and dodecanol have a greater effect on the sample flavor.