Flavor Nucleotides and Volatile Flavor Compounds of Net-Cage Farmed Triploid Rainbow Trout in Qinghai Province

To investigate the flavor profile of triploid rainbow trout from Qinghai Province, high performance liquid chromatography (HPLC) and headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to analyze the flavor compounds of fish cultured in net cages from Longyangxia, Gongboxia and Laxiwa. Results showed that the inosinic acid (IMP) content of farmed rainbow trout in Qinghai Province was 176~242 mg/100 g. The IMP content of rainbow trout in Gongboxia and Laxiwa was significantly higher than that in Longyangxia group (P