This study aimed to explore the changes in volatile compounds during process of cured bovine liver. HS-SPME-GC-MS was used to qualitatively and semi-quantitatively analyze the volatile compounds of cured bovine liver processed for 0, 1, 2, 3, and 4 d. Factor analysis was used to analyze the selected flavor compounds. The results showed that a total of 71 kinds of volatile compounds were detected during processing. Among them, alcohols, aldehydes, and esters were characteristic volatile compounds. Besides, the relative contents of acidic compounds showed a significant decreasing trend (P<0.05), which indicated that the off-flavor and unpleasant smell of cured bovine liver reduced. The relative contents of esters and aldehydes increased significantly (P<0.05), which meant that the scent, oily and fatty flavor of the beef liver increased. Furthermore, the selected volatile compounds were classified into three categories: the products of fat oxidation, the degradation products of precursors, and Maillard reaction products.
XU Huan
,
ZHENG Ya
,
YU Qunli
,
LIN Liang
,
CAO Hui
,
HAN Mingshan
. Changes in volatile flavor compounds of cured bovine liver during processing[J]. Food and Fermentation Industries, 2019
, 45(10)
: 233
-240
.
DOI: 10.13995/j.cnki.11-1802/ts.019152
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