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To analyze the variation of volatile components during oxidative rancidity of Scorpion, and identify the main components resulting in the rancid flavor of Scorpion.
Scorpion samples were subjected to accelerated oxidation experiment for 50 d，starting from 0 d，and sensory evaluation of the sample was performed every 10 d. At the same time，the volatile components were detected by solid phase microextraction GC-MS(SPME-GC-MS). Six groups of data were obtained. The volatile components obtained were searched by computer，and the results were matched with the NIST 20 database to determine the chemical structure of that. Meanwhile，the relative content of volatile components was calculated by using 2-octanol as internal standard，and the main components of Scorpion’s rancid flavor were screened out through principal component analysis and cluster analysis.
A total of 51 volatile components such as aldehydes，acids and furans were detected，of which 43 were common to six groups of data. There were significant differences in the content of volatile components of Scorpions in different oxidation time periods，with aldehydes being the highest，with an average content of 101.33 mg·kg-1，accounting for 54.45%，followed by acids，with an average content of 52.01 mg·kg-1，accounting for 27.95%. With the prolongation of the oxidation time，the Scorpion appeared to have a rancid flavor，when oxidized for 50 d，a heavy rancid flavor appeared；at the same time，the content of volatile components of all categories showed an increasing trend，among which the content of heptanal，nonanal，n-octanal，2-butyl-2-octenal，4-oxo-2-nonenal，hexanoic acid and 2-n-pentylfuran increased significantly，with an increase of multiples of 4 times to 44 times. Through principal component analysis，three principal components were screened out with eigenvalues above 1 value，among which the eigenvalue of principal component 1 was 40.451，and the contribution rate of that reached a 79.32%，the main influencing factors included aldehydes，acids and furans. Six groups of samples were divided into four categories by cluster analysis，which was consistent with the results of sensory evaluation.
Seven volatile components，heptanal，nonanal，n-octanal，2-butyl-2-octenal，4-oxo-2-nonenal，hexanoic acid，and 2-n-pentylfuran，are the main substances in the production of rancid flavor of Scorpion. This experiment provides a new technology and new method for the development of simple and precise monitoring of the oxidative rancidity process of Scorpion，and to provide a research basis for the improvement of Scorpion quality standard.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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