海水暂养过程中缢蛏挥发性成分变化

通过顶空固相微萃取-气相色谱-质谱联用技术分析在海水中暂养0、8、24 h后的缢蛏风味物质随暂养时间的变化情况。从缢蛏肌肉、消化腺、整体不同部分共检测到风味物质128 种，包括醛类（33 种）、酮类（12 种）、醇类（10 种）、芳香类（17 种）、烃类（16 种）、酯类（22 种）、呋喃类（5 种）以及其他化合物（13 种）。主成分分析结果表明，暂养净化对缢蛏肌肉的风味改变不大，缢蛏整体的风味变化主要是由消化腺中挥发性成分的变化引起。偏最小二乘法判别分析结果说明暂养8 h的缢蛏整体在保留原有独特风味的同时，由于不良气味强度下降使得缢蛏更加适口；通过短时间暂养缢蛏消化腺中的挥发性组分含量下降明显，但暂养时间过长时，许多成分的含量又呈现回升趋势。因此暂养的最佳时间为8 h，可使缢蛏在保留其特有风味的同时尽可能降低腥味、泥土味等不良气味，使感官品质得到提升。

Change in Volatile Components of Sinonovacula constricta during Temporary Culture in Seawater

This study investigated changes in flavor components of Sinonovacula constricta during temporary culture (0, 8, and 24 h) in seawater by headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HSSPME- GC-MS). A total of 128 volatile components were detected, including aldehydes (33), ketones (12), alcohols (10), aromatics (17), hydrocarbons (16), esters (22), furan (5) and other compounds (13). The principal component analysis (PCA) results showed that the flavor of S. constricta meat was changed little after purification by temporary culture. The overall flavor change was mainly caused by the changes in volatile components in the digestive gland of S. constricta. The results of partial least squares discriminant analysis (PLS-DA) showed that the overall flavor of S. constricta remained unchanged while the off-flavor was reduced, leading to improved palatability, after temporarily culture for 8 h. The contents of volatile components in the digestive gland of S. constricta decreased obviously after temporary culture for a short period of time, but then increased again when the culture time was too long. Thus, the best temporary cultivation time was 8 h, which could maintain the unique flavor of S. constricta, reduce the unpleasant earthy and fishy odors and consequently improved the sensory quality.