Epigallocatechin gallate (EGCG) and transglutaminase (TGase) can improve the structure of surimi gels, and have a significant impact on their texture and flavor quality. The formation and release of volatile odors due to EGCG, TGase and EGCG/TGase synergistic cross-linking of surimi gels were investigated. The characteristic flavor components of the surimi gels were aldehydes. Compared with the blank group, the total content of volatile compounds in EGCG, TGase, and EGCG/TGase groups decreased by 14.43, 11.69, and 20.07 %, indicating that the flavor of EGCG/TGase group was more affected by EGC...
