Analysis of Volatile Components of the Mytilus edulis in the Ocean Region Around Shengsi Gouqi Island

Abstract:

Headspace solid phase microextraction（HS-SPME） and gas chromatography-mass spectrometry（GC-MS） were used for the analysis of volatile components of the Mytilus edulis in the ocean region around Shengsi Gouqi Island，as well as its genital glands，digestive glands and muscle. The results showed that，29 volatile components were identified in the edible part of mutilus edulis，and aldehydes（47.48%），ketone（11.86%），alcohols（15.52%） were predominant. These compounds caused the particular flavor of mytilus edulis. Propanal，pentanal，2，4-pentadienal，3-heptanone and petanol had relative high content and low threshold value with particular flavor，which made the great contribution to the flavor of mytilus edulis. They may be the characteristic flavor compounds. The results also indicated that，different parts of the mytilus edulis make different contribution to the flavor. The content of aldehydes and ketone in genital glands were 59.75%，which is the main part affecting the characteristic flavor. The influence caused by the muscle and genital glands was less.