Analysis of Volatile Flavor Components in Different Tissues of Triploid Pacific Oyster（Crassostrea gigas）

In order to investigate the differences of volatile flavor components in different tissues of Crassostrea gigas, and reveal the source and formation mechanism of the overall flavor of oysters, the volatile flavor components in the adductor muscle, hepatopancreas, gills and gonads of Crassostrea gigas were detected by using SPME-GC-MS technique combined with the method of multivariate statistical analysis. The results showed that 18 substances were detected in the adductor muscle, 11 substances were detected in the hepatopancreas, 8 substances were detected in the gills and 6 substances were detected in the gonads. The main components in the adductor muscle, gills and gonads were aldehydes, and the main components in hepatopancreas were alcohols. A total of 28 volatile flavor components were detected in the four tissues, most of which were aldehydes, ketones and alcohols, etc. The clustering heat map analysis, screening of key flavor components and principal component analysis were used to compare the volatile flavor components of the four different tissues, and the results showed that there were obvious differences in the flavors of the various tissues of Crassostrea gigas, and the main substances that affected the flavors of Crassostrea gigas were aldehydes and ketones. The various flavor substances in the different tissues of Crassostrea gigas coordinated with each other to create the unique marine fresh flavor of Crassostrea gigas. The results of this study were of great significance in guiding the research on the flavor of Crassostrea gigas and the processing and utilization of Crassostrea gigas products.