Abstract
Bighead carp head soup is popular in China because of its pleasant aroma and umami taste. Vacuum simultaneous steam distillation and extraction (V-SDE) combined with gas chromatography-mass spectrometry (GC–MS) were used to extract and analyze the volatile compounds in the fish head soup. To explore the aroma profile of bighead carp head soup, gas chromatography–olfactometry (GC-O) and odor activity values (OAVs) were used to identify the key aroma-active compounds, and sensory evaluation was performed to evaluate their influence on the umami of model chicken soup. A total of 101 volatile compounds were found in bighead carp head soup, and 22 aroma-active compounds were identified, including 1 furanl, 1 phenol, 2 ketones, 3 alcohols, 15 aldehydes. 1-Octen-3-ol, (E,E)-2,4-decadienal, octanal, (E)-2-decenal, (E,E)-2,4-nonadienal and (E,Z)-2,6-nonadienal were the key aroma-active compounds in bighead carp head soup, and they could enhance umami palatability and aftertaste of model chicken soup because of the consistency of their aroma attributes and umami taste.
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