Differences in Color and Volatile Components of Oyster Shells During Different Calcination Temperatures

The objective of this study is to explore the differences in volatile components during the calcination process of oyster shells and provide quality monitoring basis for calcined oysters. The volatile components of calcined products from oyster shell at different temperatures were extracted using headspace solid-phase microextraction method, and their volatile components were qualitatively and quantitatively analyzed by GC-MS to determine the common characteristic fingerprint peaks of the calcined products. The results showed that 155 chemical substances were detected from raw oyster shell and its five calcined products, with a total of 11 components. The products with the most abundant volatile substances were those calcined at 500℃. Compared to raw oysters, the effective substances produced by calcination at 300℃ were better, and as the temperature increases, more odor was generated from combustion.