Codfishisakindofabyssalfishspecieswithagreatvalueinfoodindustry.However,theflavorofcodfish,especiallytheunpleasantodor,hascausedseriousproblemsinitsprocessing.Toaccuratelyidentifythevolatilecompoundsincodfish,acombinationofsolidphasemicro-extraction(SPME)methodandsimultaneousdistillationextraction(SDE)methodwasusedtoextractthevolatiles.Gaschromatography-massspectrometry(GC-MS)alongwithKovatsindices(KI)andauthenticstandardcompoundswereusedtoidentifythevolatiles.Theresultsshowedthatatotalof86volatilecompoundswereidentifiedincodfish,ofthem24wereextractedbySDE,69compoundsbySPME,and10compoundsbybothSDEandSPME.Seventyvolatilecompoundswerefoundtohavespecificodors,ofthem7typicalcompoundscontributedsignificantlytotheflavorofcodfish.Alcohols(i.e.,(E)-2-penten-1-oland2-octanol),esters(i.e.,ethylbutyrateandmethylgeranate),aldehydes(i.e.,2-dodecenalandpentadecanal)contributedthemosttofreshflavorwhilenitrogencompounds,sulphurcompounds,furans,aswellassomeketones(i.e.,2-hydroxy-3-pentanone)broughtunpleasantodor,suchasfishyandearthyodor.ItwasindicatedthatthecombinationofmultipleextractionmethodsandGC-MSanalysiscanenhancetheaccuracyofidentification,andprovideareferenceforthefurtherstudyonflavorofaquaticproducts.
