关键词: 脂质, 水溶性成分, 电子鼻, 感官, 挥发性成分

Abstract: Chloroform-methanol (2:1, V/V) extracts from longissimus dorsi muscle and subcutaneous fat of Rongchang pig with and without water-soluble fraction were compared for their differences in odor and volatile composition, measured by electronic nose, sensory evaluation and headspace solid-phase microextraction (HS-SPME) coupled with GC-MS. Lipid differences before and after secondary aqueous extraction of chloroform-methanol extract from the lean meat of Rongchang pig were effectively detected by electronic nose and sensory evaluation. Thus, water-soluble lipids greatly contribute the flavor of lean pork. In addition, various volatile compounds including furans, alcohols, esters, sulphur-containing compounds and aldehydes derived from Maillard reaction revealed an obviously higher level before econdary aqueous extraction. However, electronic nose and sensory evaluation could not clearly differentiate lipid differences between chloroform-methanol extracts from the fat meat of Rongchang pig with and without secondary aqueous extraction. As a result, there was no significant difference in volatile compounds, which is due to a smaller amount of water-soluble lipids in the fat meat of Rongchang pig.

Key words: lipids, water-soluble compounds, electronic nose, sensory evaluation, volatile composition