ABSTRACT Volatile compounds in fresh and dried eels were investigated. Electronic nose (E-nose), headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS–SPME–GC–MS), and relative odor activity value (ROAV) were applied to distinguish odors between fresh and dried eels. Results showed that E-nose could effectively distinguish the aroma among fresh eels, eels dried under 35°C and 12°C, and different drying methods had a significant influence on nitrogen oxides and methane in volatile compounds of dried eels. Total 37 and 28 volatile compounds detected in dried and fresh eel, respectively, were remarkably different. Relative odor activity values (ROAV) identified hexanal, nonanal, benzaldehyde, octanal, and 1-octen-3-ol as key flavor compounds in both fresh and dried eels. However, a serial of compounds, including 2-ethylfuran, 2,3-octanedione, (E, Z)-2,6-nonadienal, D-limonene, and 2-Zn-pentylfuran, added the sweet and meaty flavor of dried eel and neutralized the original strong grassy and fishy taste of fresh eel, primarily led to the difference in their odors.

中文翻译：

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使用相对气味活性值 (ROAV) 将香气特征与挥发性化合物联系起来：应用于新鲜和干鳗鱼 (Muraenesox cinereus)

摘要 研究了新鲜鳗鱼和干鳗鱼中的挥发性化合物。应用电子鼻（E-nose）、顶空固相微萃取结合气相色谱-质谱（HS-SPME-GC-MS）和相对气味活性值（ROAV）来区分鲜鳗和干鳗的气味。结果表明，E-nose能有效区分鲜鳗、35℃和12℃干燥鳗鱼的香气，不同干燥方法对鳗鱼干挥发性化合物中的氮氧化物和甲烷有显着影响。在干鳗鱼和鲜鳗鱼中检测到的挥发性化合物分别为 37 和 28 种，差异显着。相对气味活性值 (ROAV) 将己醛、壬醛、苯甲醛、辛醛和 1-octen-3-ol 鉴定为新鲜和干鳗鱼中的关键风味化合物。然而，一系列的化合物，