Analysis of Volatile Components and Fatty Acids in Silurus meridionalis Chen×Silurus spp.

The volatile flavor composition of farmed Silurus meridionalis Chen×Silurus spp.was analyzed by simultaneous distillation extraction and gas chromatography-mass spectrometry(SDE-GC-MS).Totally 67 volatile compounds were isolated and identified from belly meat,and 45 compounds from dorsal meat,in which 38 compounds including hydrocarbons,aldehydes,ketones and esters were common to bo th.The contents of hydrocarbons and aldehydes were 4 525.36 ng/g and 1889.02 ng/g in belly meat and 1706.61 ng/g and 21 17.39 ng/g in dorsal meat,respectively.The major compo unds that contributed the most to the flavor of Silurus meridionalis Chen×Silurus spp.included hexanal,octanal,heptanal,nonanal,(Z)-2-heptenal,(E)-2-octenal,(E,E)-2,4-decadienal,and 1-octen-3-ol.Unsaturated fatty acids(UFA) were the major fatty acid components in both belly meat and dorsal meat,which accounted for 69.48% and 68.36% of the total fatty acids,respectively.After SDE,the concentrations of polyunsaturated fatty acids(PUFA) in raw belly meat and dorsal meat dropped from 35.36% and 34.12% to 33.04% and 32.51%,respectively.PUFAs were the important aromatic precursors in Silurus meridionalis Chen×Silurus spp.meat.