Analysis of volatile components in sardine by purge-and-trap method

Volatile components collected by the purge-and-trap method from fresh and stored (5 and 10°C; 24 and 48h) sardine Sardinops melanosticta mince samples were analyzed by capillary column gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). For-ty-one and fifty-nine compounds were identified in fresh and stored samples, respectively. Ac-cording to the prolongation of storage time, the following compounds increased remarkably; propanal, 2-propenal, butanal, pentanal, hexanal, (E)-2-pentenal, 2, 3-butanedione, 1-penten3-one, 2, 3-pentanedione, 1-penten-3-ol, (Z)-2-penten-1-ol, 1-propanol, and 2-ethyl-furan. It was supposed that the characteristic fishy odor of sardine may be attributed to the presence of carbonyls of carbon numbers 3-6 and l-penten-3-ol.