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The volatile compounds and sensory characteristics of dry-cured red drum ( Sciaenops oc ellatus, DCRD), a traditional and popular dried Chinese dry-cured fish product, were evaluated by sensory-directed flavor analysis. The results showed umaminess, saltiness and kokumi were the main taste properties of DCRD. The high content of umami and sweet amino acids and the proportion of small molecular taste-active peptides were the main contributors for the taste. Aldehydes were the main aroma-acitve compounds, in addition to alcohols, ketones, and easters, and a longer dry-curing time was beneficial to the formation of flavor compounds. The key aroma compounds, whose odor activity values is greater than 1 (in parentheses), contained 3-methyl-butanal, heptanal, hexanal, nonanal, octanal, 3-methyl-butanol, 1-octen-3-ol, 1-heptanol, 1-hexanol, 1-pentanol, 3-octanone , 6-methyl-5-hepten-2-one, ethyl heptanoate, cis-4-decenal, and ethyl caproate. This is the first time to evaluate the flavor of DCRD, which can provide a theoretical basis for regulating the production of flavor substances.

Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum ( Sciaenops ocellatus )