In this work, the effects of substrates on volatile flavor compounds of Shanghai smoked fish (SSF) from grass carp was investigated by head space‐solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS) by changing the ratios of soy sauce (15%–25%) to white sugar (10%–20%) and replacing white sugar with reducing sugar (glucose, fructose, and ribose). The results showed the key volatile flavor compounds (ROAV ≥ 1) of SSF were 2,4‐decadienal, p‐xylene, nonanal, and 1‐octen‐3‐ol with the relative contents of 10.33, 1.14, 4.84, and 1.76%, respectively. Furthermore, the existence of soy sauce had an enhancing role in the production of pyrazines, but no significant difference in white sugar. The contents of isovaleraldehyde and benzeneacetaldehyde were increased when white sugar was replaced with glucose, octanol, and 2‐pentyl furan for fructose, no obvious difference in ribose. Moreover, the optimal ratios of soaking solutions were 20% soy sauce and 15% white sugar based on the scoring method of sensory evaluation. This study will provide a theoretical basis for the formation of volatile flavor compounds of SSF.

中文翻译：

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上海烟熏鱼的挥发性风味化合物是一种特殊的美味

在这项工作中，通过改变顶空-固相微萃取-气相色谱-质谱法（HS-SPME-GC-MS）研究了底物对草鱼上海熏鱼（SSF）挥发性风味化合物的影响。酱油（15％–25％）与白糖（10％–20％）的比例，并用还原糖（葡萄糖，果糖和核糖）代替白糖。结果表明，SSF的关键挥发性风味化合物（ROAV≥1）为2,4-癸二烯醛，p二甲苯，壬醛和1-辛烯-3-醇，相对含量分别为10.33、1.14、4.84和1.76％。此外，酱油的存在在吡嗪的生产中具有增强作用，但是白糖没有显着差异。当用葡萄糖，辛醇和2-戊基呋喃代替白糖代替果糖时，异戊醛和苯乙醛的含量增加，核糖无明显差异。此外，根据感官评估的评分方法，浸泡溶液的最佳比例为20％的酱油和15％的白糖。这项研究将为形成SSF的挥发性风味化合物提供理论依据。