为了探讨不同养殖模式对大黄鱼(Pseudosciaena crocea)挥发性风味成分的影响,对于养殖大黄鱼的风味评价和养殖模式优化具有重要的现实意义.采用顶空固相微萃取-全二维气相色谱/飞行时间质谱技术对小网箱、深水网箱和围网养殖大黄鱼的鱼皮、鱼鳞挥发性风味成分进行了分析.结果表明:小网箱(X)、深水网箱(S)和围网(W)养殖大黄鱼的鱼皮(P)、鱼鳞(L)中共检测出醛类、醇类、酮类、脂类、烃类及其他共118种挥发性成分,其中醛类、醇类、酮类和烃类含量较高.3种模式养殖大黄鱼的鱼皮、鱼鳞中挥发性成分存在显著性差异(P<0.05),且羰基化合物和醇类含量变化较大.在3种模式养殖大黄鱼的鱼皮中,围网养殖的鱼皮(WP)羰基化合物和醇类含量最高,SP次之,XP最低(P<0.05).在3种模式养殖大黄鱼的鱼鳞中,WL的羰基化合物和醇类含量显著高于XL和SL(P<0.05),而XL与SL的羰基化合物和醇类含量无显著差异(P>0.05).通过相对气味活度值法,在3种模式养殖大黄鱼的鱼皮中分别筛选出5、15、13种主体风味成分,与XP相比,WP和SP主体风味成分数量和种类更多.在3种模式养殖大黄鱼的鱼鳞中分别筛选出9、10、16种主体风味成分,与XL和SL相比,WL中主体风味成分数量和种类更多.结论显示,W组羰基化合物和醇类含量最高,风味物质构成最优;主体风味成分的数量和种类最多,风味最丰富.%This study applied headspace solid phase microextraction combined with comprehensive two- dimen-sional gas chromatography-time of flight mass spectrometry to analyze the volatile flavor compounds in the skin and scales of Pseudosciaena crocea cultured in small cages (X), submersible cages (S), and purse seines (W). A total of 118 volatile components were detected in skin and scales of fish from X, S, and W. In addition, aldehydes, alcohols, ketones, and hydrocarbons were the dominant compounds. Significant differences were observed be-tween the volatile components in the skin and scales of X, S, and W (P<0.05). In particular, carbonyl compound and alcohol contents were highest in scales of W fish, followed by scales of those in S, and lowest in scales of fish from X. The carbonyl compound and alcohol contents in skin of fish in W were significantly higher than those in skin of fish from X and S, but no differences were detected between skin from fish in X and S. Differences in carbonyl compound and alcohol contents were directly related with polyunsaturated fatty acid (PUFA) content in the bodies ofP. croceacultured using different methods. PUFA content accumulated gradually in the body ofP. crocea as physical activity and natural food intake increased. Therefore, the carbonyl compounds and alcohols produced by PUFAs increased accordingly. Among the volatile compounds in scales of fish held in all three en-closures, 5, 15, and 13 kinds of compounds (ROVA≥1) were selected as key odorants with relative odor activity value. The number of key odor compounds (ROVA≥1) in scales of fish from W and S were more than that in scales of fish from X. In addition, more key odor compounds were detected in scales of fish from W and S than from the other. Nine, 10, and16 key odor compounds (ROVA≥1) were selected in skin from fish in the X, S, and W. More key odor compounds (ROVA≥1) were detected in scales from fish in W than those in skin from fish in X and S. Similarly, more key odor compounds were detected in scales of fish from W than the others. We con-cluded that carbonyl compound and alcohol contents in W was higher than those in X and S. In addition, the flavor composition in W was optimal. The number and variety of key odor compounds were greater in W than those in X and S, and, flavor in W was richer than that in X and S.
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