Effect of vacuum blanching on volatile compounds oyster meat

The blanching and vacuum were used for deodorizing the oyster meat with sensory evaluation as analysis index.The volatile compounds were determined by headspace- solid phase microextraction ( HS- SPME) coupled with gas chromatography- mass spectrometry ( GC- MS) . The results showed that optimum conditions of dedorization were temperature 80℃, time 3min and the vacuum degree 0.07 MPa. After deodorization, the flavour components of oyster meat decreased from 12 kinds to 10 kinds, the relative content decreased from 19.18% to15.19%, the odor removal rate reached 20.8%.It showed this method could better removed the flavour components of oyster and the oyster meat flavour increased for furans increased.This study showed that the flavour components of oyster meat can be better removed by the method of blanching and vacuum.