Changes in volatile flavor compounds of cured bovine liver during processing

  • XU Huan ,
  • ZHENG Ya ,
  • YU Qunli ,
  • LIN Liang ,
  • CAO Hui ,
  • HAN Mingshan
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  • 1(College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China)
    2(Gansu Academy ofAgriculture Sciences, Lanzhou 730070, China)
    3(Gansu Qilian Pastoral Food Industry Co., Ltd., Zhangye 734000,China)
    4(Shanxi Qinbao Animal Husbandry Development Co., Ltd., Baoji 721000, China)
    5(Inner Mongolia Kerchin Cattle Industry Co., Ltd., Tongliao 028000, China)

Received date: 2018-10-25

  Online published: 2019-06-17

Abstract

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.

Cite this article

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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