In this paper, the dorsal meat of grass carp was used as research object. The volatile compounds of grass carp were extracted and concentrated by headspace solid phase micro-extraction (HS-SPME). Then the volatiles were identified by gas chromatography-mass spectrometry (GC-MS). The results showed that SPME-GC-MS was effective to analysis of the volatiles in grass carp meat. According to GC-MS, 42 volatile compounds were detected in dorsal meat of grass carp. The volatile components are mostly carbonyl compounds and alcohols, and the relative contents are 95.74%. The method of odor activity value was applied to determine predominant volatile components of grass carp. There are 12 predominant components were determined in dorsal meat of grass carp, including: 1-Octen-3-ol, 2,6-Nonadienal, Nonanal, (E,E)-2,4-Decadienal, (E,Z)-2,4-Decadienal, Hexanal, 2-Nonenal, Octanal, 2-Decenal, Heptanal, Heptanol and 2-Octenal etc. The study will enrich the theoretical knowledge of flavor chemistry .

Experiment was studied on water soluble compounds of grass carp (dorsal meat) with different heat treatment. The result showed that different heat treatment can cause the difference of water soluble compounds. IMP is one of degradation products of ATP, the content would increase with ATP degradation in a certain period. K value of fresh sample was 1.83%, it had no obvious difference after in the refrigerator of-20°C for 48 hours, but it increased compared with fresh sample when heated and reheated. In the dorsal meat, the contents of glycine (Gly) alanine (Ala) and histidine (His) were higher than others. The contents of total free amino acids (TFAA) contents reached maximum when reheated for fresh sample. The contents of TFAA in grass carp had no obvious regularity changes with different heat treatment.