Abstract: In order to explore the change law of volatile flavor compounds in the traditional Longxi bacon production process, and to clarify the key volatile flavor compounds, the solid phase microextraction-gas chromatography-mass spectrometry technology was used to detect and analyze the volatile flavor compounds in the process of traditional Longxi bacon production. And relative odor activity value (ROAV) and principal component analysis (PCA) methods were combined with respectively to explore the key flavor compounds in the process. The results showed that, in different periods (T0, T15, T30, T60, T90), the total amount of volatile compounds increased in the early stage and then decreased. And it reached the highest value at the later stage of curing (T30), which was 4 473.05 μg/kg. The content of aldehydes was the highest, followed by alcohols. ROAV analysis results showed that aldehydes, ketones and esters contribute the most to flavor. The results of PCA revealed that ethyl hexanoate, anisole, hexanal, 3-methylbutyraldehyde, (E)-2-octenal and linalool were the main flavor contributors.
毛永强,李彦虎,贠建民,等. 传统陇西腊肉制作过程中挥发性风味物质变化分析[J]. 食品与发酵工业, 2021, 47(4): 144-152.
MAO Yongqiang,LI Yanhu,YUN Jianmin,et al. The analysis of the volatile flavor compounds in traditional Longxi bacon production[J]. Food and Fermentation Industries, 2021, 47(4): 144-152.
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