Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry

Odorants were extracted from four Coilia ectenes (Yangtze River-Coilia, East China sea-Coilia, Chao Lake-Coilia and Yellow River-Coilia) by MonoTrap™ and analyzed by the headspace-monolithic material sorptive extraction technique combined with gas chromatography–mass spectrometry–olfactometry (GC–MS–O). A total of 63 volatile compounds were identified. The results of GC–MS–O analysis associated with odor intensity revealed that trimethylamine (fishy, ammonia-like), 1-penten-3-ol (mushroom, cabbage), N,N-diethyl-formamide (roasted meaty), hexanal (grassy, earthy), ethylbenzene (nutty, floral), (Z)-4-heptenal (fishy, boiled potato), benzaldehyde (almond, metallic), 1-octen-3-ol (mushroom, cabbage), nonanal (oily), and decanal (green, oily) were the important odorants in the four species of Coilia ectenes. Furthermore, trimethylamine and 1-penten-3-ol were common to four Coilia ectenes. TMA (fishy, ammonia-like), 1-penten-3-ol (mushroom, cabbage), N,N-diethyl-formamide (roasted meaty), hexanal (grassy, earthy), (Z)-4-heptenal (fishy, boiled potato), and benzaldehyde (almond, metallic) were included in Yangtze River-Coilia; TMA, 1-penten-3-ol, ethylbenzene (nutty, floral), (Z)-4-heptenal, 1-octen-3-ol (mushroom, earthy), and nonanal (oily) in East China sea-Coilia; TMA, 1-penten-3-ol, ethylbenzene, 1-octen-3-ol and nonanal in Chao Lake-Coilia; and TMA, 1-penten-3-ol, hexanal, (Z)-4-heptenal, 1-octen-3-ol and decanal (green, oily) in Yellow River-Coilia.