%0 Journal Article %T Effect of Monascus Fermentation on Aroma Patterns of Semi-Dried Grass Carp %A Kang Wu %A Jinghui Xie %A Qianqian Wang %A Meijing Ling %A Jianzhong Wu %J Food and Nutrition Sciences %P 923-936 %@ 2157-9458 %D 2019 %I Scientific Research Publishing %R 10.4236/fns.2019.108066 %X The aim of the present study is to investigate the effects of Monascus fermentation on the aroma pattern of semi-dried grass carp. Semi-dried fish was fermented using Monascus purpureus GDMCC3.439. The volatile flavor substances present in fresh fish, semi-dry fish and Monascus fermented semi-dried fish were compared by simultaneous distillation and extraction combined with gas chromatograph-mass spectrometer (GC-MS). The results showed that alcohols, aldehydes and ketones were the main components of the flavor of the unfermented and fermented semi-dried grass crap. Monascus fermentation could significantly affect the volatile flavor substances of semi-dried grass carp. Moreover, the processing of semi-dried fish fermented by Monascus could not only effectively improve the fishy smell of fresh fish, but also make up for the defect of the pickled flavor of semi-dried fish. Eighteen of the main volatile components in semi-dried fish %K Monascus %K Fermentation %K Semi-Dried Grass Carp %K ROAV %K Flavor %U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=94301