Abstract: The contents of free amino acids (FAAs) and volatile flavor compounds in raw lamb spine and spiced lamb spine sterized or not at different temperatures (90, 105, and 121 ℃) were analyzed by amino acid analyzer, dynamic headspace sampling combined with gas chromatography-mass spectrometry (DHS-GC-MS) and electronic nose (E-nose). The results showed that a total of 17, 16, 16, 16, and 16 free amino acids were detected in the five samples, respectively. The sample sterilized at 105 ℃ had the highest contents of total FAA (TFAA) and essential amino acids (EAAs) of all sterilized samples, and its aspartic acid and glutamic acid contents were significantly higher (P < 0.05) than those of the other sterilized samples, both of which made important contributions to the overall taste of spiced lamb spine. A total of 30, 40, 46, 45, and 47 volatile flavor compounds were detected these five samples, respectively, among which the highest content of volatile flavor compounds was found in unsterilized spiced lamb spine. The total amount of volatile flavor contents in the 105 ℃ sterilized sample was significantly higher (P < 0.05) than that in the 90 ℃ and 121 ℃ sterilized samples, the former containing relatively higher contents of each class of volatile compounds and more types of compounds with an odor activity value (OAV) greater than 1. The sterilized samples could be clearly distinguished by E-nose. On the bais of there results combined with sensory evaluation, the flavor of the 105 ℃ sterilized sample was the best and closest to that of unsterilized spiced lamb spine. This study provides support for the industrial production of spiced lamb spine.

Key words: spiced lamb spine; sterilization temperature; free amino acids; volatile flavor compounds; electric nose