中文摘要：

为揭示不同烤制温度处理的沙丁鱼块的主要特征风味及其品质变化,采用电子鼻和顶空固相微萃取-气-质联用技术分析沙丁鱼块在不同烤制温度下挥发性成分的变化,结果表明：电子鼻能较好地区分熟制沙丁鱼块的风味。主成分分析显示：各样品间差异明显,电子鼻区分度良好。气-质联用分析表明：沙丁鱼块在不同烤制温度（160,180,200,220℃）下的挥发性成分发生明显变化。主要挥发性物质有醇、醛、酮、酸、酯、烃、芳香族、含氮化合物等,其中在160℃检出53种,180℃检出49种,200℃检出60种,220℃检出64种。随着温度的升高,酮类、酯类、烃类等化合物含量降低,而醇类、醛类、酸类、含氮化合物含量明显升高,同时产生大量的吡嗪、吡咯、唑啉等呈香化合物,这些杂环化合物对烤制沙丁鱼块风味具有重要贡献。

英文摘要：

In order to reveal the origin of main characteristic flavor of sardine fillets under the different roasting temperatures and promptly understand the quality changes of sardine fillets. The volatile aroma compounds in sardine fillets under different roasting conditions were analyzed by electronic nose and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry（GC-MS）. The results revealed that electronic nose could discriminate the flavor characteristics of sardine fillets under different roasting temperatures. Principal component analyses（PCA）showed that the apparent difference between undeodorized and deodorized samples could be well discriminated by electronic nose. The analyses of GC-MS showed that the volatile components of sardine fillets under different roasting temperatures（160,180,200,220 ℃） changed significantly. When the baking temperature was 160 ℃, 53 kinds of volatile components were detected; When the roasting temperature was 180 ℃, 49 kinds of volatile components were detected;When the roasting temperature was 200 ℃, 60 kinds of volatile components were detected; When the roasting temperature was 220 ℃, 64 kinds of volatile components were detected, including ethanol, aldehydes, ketones, acids, esters,hydrocarbon compounds, aromatic series and nitrogen containing compounds, etc. With the increase of temperature, the contents of ketones, esters and hydrocarbon compounds were reduced, but the contents of ethanol, aldehydes, acids and N-containing compounds were increased significantly. At the same time, pyrazines, pyrrole, priscoline and other aroma compounds were produced, which gave a significant contribution to aroma of roasting sardine fillets.