ABSTRACT Freshwater fish are usually unpopular with people, mainly because of their unappealing earthy and fishy smell. Comprehensive two-dimensional gas chromatography is a relatively new analytical technique. Finally, different parts (the dorsal meat, belly meat, dark meat, skin, intestines, and gills) were investigated by comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS) to explore their characteristic volatile components. In this study, a total of 49, 48, 61, 70, 73, and 65 volatile components were isolated in these six groups of samples, respectively, by GC×GC-TOFMS. Of these, 6, 7, 10, 13, 11, and 11 characteristic (ROAV ≥ 1) volatile compounds were identified in this study, including: Hexanal, Octanal, Nonanal, Heptanal, Decanal, 1-Heptanol, 1-Octen-3-ol, 2,4-Decadienal and (E,E)-2,4-Nonadienal, the majority of which were aldehydes and alcohols. The intensity range of fishy smells were identified, from strongest to weakest, as follows: gills, intestines, skin, dark meat, and belly/dorsal meat.

中文翻译：

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综合二维气相色谱/飞行时间质谱法测定草鱼不同部位挥发性成分特征

摘要 淡水鱼通常不受欢迎，主要是因为它们难闻的泥土和鱼腥味。综合二维气相色谱法是一种相对较新的分析技术。最后，通过综合二维气相色谱结合飞行时间质谱 (GC×GC-TOFMS) 对不同部位（背肉、腹肉、深色肉、皮肤、肠和鳃）进行了研究，以探索它们的特征性挥发性成分。本研究中，GC×GC-TOFMS共分离出这六组样品中的49、48、61、70、73和65种挥发性成分。其中，本研究鉴定了 6、7、10、13、11 和 11 种特征性 (ROAV ≥ 1) 挥发性化合物，包括：己醛、辛醛、壬醛、庚醛、癸醛、1-庚醇、1-Octen-3 -ol, 2,4-十进制和 (E,E)-2, 4-壬二烯醛，其中大部分是醛类和醇类。确定了鱼腥味的强度范围，从最强到最弱，如下：鳃、肠、皮肤、深色肉和腹部/背肉。