| To study the quality and volatile flavor components of refined sardine oil， the physicochemical indexes, fatty acid composition and volatile flavor components were analyzed systematically using gas chromatography(GC)and headspace solid phase micro extraction(HS-SPME)coupled with gas chromatography-mass spectrometer (GC-MS). The results showed that the content of moisture and volatile matter, acid value and peroxide value of the refined sardine oil could meet the standard of second grade refined fish oil of SC/T 3502—2016. The content of polyunsaturated fatty acid in refined sardine oil was (26.66±0.18)%, in which the total content of EPA and DHA was (23.41±0.16)%. The key odor components of refined sardine oil were nonanal, butyraldelyde, hexanal, undecanal, 2-nonanone, ethylbenzene. The volatile flavor components with sweet and fruity, such as naphthalene and 2-undecanone, were various, which had a certain role in the modification of the oil flavor. This study provided some theoretical basis for the further development and utilization of refined sardine oil. |
