The chemical composition of the essential oil of Mentha spicata from China was investigated by the Gas chromatography/mass spectrometry (GC/MS) analysis. 21 compounds were identified, representing 97.10% of the total oil. The major compounds in the essential oil were carvone (65.33%), limonene (18.19%), dihydrocarvone (2.97%) and camphene (2.34%). The oil showed antioxidant activity assessed using DPPH assay. The antimicrobial activity was investigated in order to evaluate its efficacy against 5 microorganisms using MIC and MBC methods. The results indicated that spearmint oil showed inhibitory and bactericidal effect on all test microorganisms. It was highly effective against E. coli, S. cerivisiae and P. citrinum. S. cerivisiae was more susceptible to spearmint oil (MIC 0.78125 uL/mL and MBC 6.25 uL/mL). The cytotoxicity of spearmint oil was evaluated on Hela cells using the MTT assay. The oil showed quite strong cytotoxicity on the cell lines with an IC50of about 2.08ug/mL.

The volatile compounds in different edible parts (gonads, hepatopancreas) of raw and cooked Chinese mitten crab were extracted by a new type material (MonoTrap) and analyzed by gas chromatography-mass spectrometry (GC-MS). Totally 97 volatile compounds were identified by GC-MS and their odor characteristics were analyzed by ROAV values screen. There is a significant difference of odor-active compounds between male and female Chinese mitten crab. What’s more, the results indicated that the varieties and contents of volatile compounds in hepatopancreas were greater than in gonad. The results of ROAV values screen were summarized, 15 odor-active compounds whose ROAV values greater than 0.1and 9 key odor-active compounds whose ROAV values greater than 1 were further selected. The results indicated that decanal, trimethylamine, nonanal were the key odor-active compounds in hepatopancreas and gonads.

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 .

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Key odor compounds in different edible parts (abdomen, claw, leg meat and gonad) of steamed female Chinese mitten crab (Eriocheir sinensis) were extracted by a new type of adsorbent (MonoTrap), identified by gas chromatography-mass spectrometry (GC-MS) and determined by gas chromatography-olfactometry (GC-O). Ninteen key odor compounds (odor intensity value≥3) were obtained in Chinese mitten crab, among which trimethylamine (fishy), (Z)-4-heptenal (fishy) and 2-ethylpyridine (roasted potato) were found in all four edible parts of Eriocheir sinensis. In addition, 8 KOCs (2-ethylfuran, benzaldehyde, 1-octen-3-ol, 6-methyl-2-heptanone, 2-pentylfuran, (E,E)-3,5-octadien-2-one, nonanal and decanal) were also identified in the abdomen meat, 5 KOCs (toluene, 2,5-dimethylpyrazine, 1-octen-3-ol, (E,E)-3,5-octadien-2-one and 2-methylnaphthalene) in the claw meat, 3 KOCs (toluene, 2-nonanone and nonanal) in the leg meat, and 12 KOCs (1-penten-3-ol, toluene, hexanal, 1,3,5-octatriene, benzaldehyde, 1-octen-3-ol, 6-methyl-2-heptanone, 2-pentylfuran, (E,E)-3,5-octadien-2-one, nonanal, (E,Z)-2,6-nonadienal and decanal) in the gonad part.