Analysis of volatile compounds contributing to distinctive odour of silver carp (Hypophthalmichthys molitrix) surimi

Summary Although the characterisation of volatile compounds in silver carp ( Hypophthalmichthys molitrix ) have been studied, their respective contribution to specific odour feeling was unclear. Therefore, an investigation was made in this study by big data mining, solid phase microextraction‐gas chromatography–mass spectrometry (SPME‐GC–MS), odour activity values (OAVs), odour recombination in surimi models and omission experiment. The results demonstrated that 91 volatile compounds were obtained by data mining and 62 volatile compounds were identified by instrumental analysis. Among them, twenty‐one volatile compounds were initially selected for the construction of the surimi model. The odour recombination and omission experiment confirmed that characteristic odour of silver carp surimi were hexanal (fishy, grassy), octanal (grassy, fatty), (E)‐2‐octenal (fishy), nonanal (grassy, fatty), (E)‐2‐nonanal (fatty, grass), (E,E)‐2,4‐heptadienal (fishy), 1‐hexanol (grassy) and 1‐octen‐3‐ol (mushroom). This study specified distinct silver carp surimi odour with definite compounds.