HS-SPME-GC/MS Analysis of Volatile Flavor Components in Harbin Air-dried Sausage

Abstract

Abstract:

In order to investigate the volatile flavor components in a Chinese style traditional meat product, Harbin air-dried sausage, headspace (HS) solid phase micro-extraction (SPME) technique was employed to extract volatile flavor components. And then, volatile compounds were successfully separated and identified by capillary gas chromatography-mass spectrometry (GC/MS). A total of 28 volatile compounds were identified in this work, which included 14 hydrocarbons, 5 aldehydes, 4 esters, 2 phenols, 2 ethers and 1 alcohol. The formation of these volatile flavor compounds might be due to the addition of alcohol, spices, lipid oxidation, amino acid catabolism, microbial activities and the interactions among them. In this experiment，the predominant volatile compound in Harbin air-dried sausage samples was ethyl caproate, followed by ethanol, hexanal and ethyl butyrate. Some branched chain aldehydes including benzaldehyde, 3- methylbutanal and 2-methylbutanal were also detected and identified in Harbin air-dried sausage samples.

CLC Number:

TS251.5

References

[1] 张兰威, 郭清泉, 王静等. 植物乳杆菌对成熟过程风干香肠特性的影响[J]. 食品与机械, 2001, 4: 21-22, 25.

[2] 井乐刚, 孟岳成. 用发酵剂改良风干香肠及其理化特性的研究[J]. 东北农业大学学报, 2002, 33 (4): 377-383.

[3] 井乐刚, 孟岳成. 用发酵剂改良的风干香肠微生物特性的研究[J]. 东北农业大学学报, 2003, 34 (1): 77-80.

[4] 赵俊仁, 孔保华. 从风干肠中分离出的三株乳酸菌发酵性能的研究[J]. 食品科技, 2007, 8: 53-58.

[5] 李志, 张根生, 岳晓霞等. 哈尔滨风干肠优势菌菌库的建立[J]. 食品与机械, 2008, 24(5):20-23.

[6] 刘登勇, 周光宏, 徐幸莲. 金华火腿主体风味成分及其确定方法[J]. 南京农业大学学报, 2009, 32 (2) : 173-176.

[7] Ai-Nong Yu, Bao-Guo Sun, Da-Ting Tian, et al. Analysis of volatile compounds in traditional smoke-cured bacon (CSCB) with different fiber coatings using SPME [J]. Food Chemistry, 2008, 110(1): 233-238.

[8] Weizheng Sun, Qiangzhong Zhao, Haifeng Zhao, et al. Volatile compounds of Cantonese sausage released at different stages of processing and storage [J]. Food Chemistry, 2010, 121(2): 319-325.

[9] Sunesen L.O., Dorigoni V., Zanardi E., et al. Volatile compounds released during ripening in Italian dried sausage [J]. Meat Science 2001, 58(1): 93-97.

[10] Guadalupe Luna, Ramon Aparicio, Diego L., et al. A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC [J]. Food Chemistry, 2006, 97(4): 621-630.

[11] Marco A., Navarro J.L., Flores M. Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME) [J]. Food Chemistry, 2004, 84(4): 633-641.

[12] Garcia-Esteban M., Ansorena D., Astiasarán I., et al. Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME) [J]. Talanta, 2004, 64(2): 458-466.

[13] Mottram, D. S. Flavour formation in meat and meat products: A review [J]. Food Chemistry, 1998, 62(4): 415–424.

[14] Montel, M. C., Masson, F., & Talon, R. Bacterial role in flavour development [J]. Meat Science, 1998, 49(1): S111–S123.

[15] Stahnke, L. H. Aroma components from dried sausages fermented with Staphylococcus xylosus [J]. Meat Science, 1994, 38(1):39-53.

[16] 刘源, 徐幸莲, 周光宏. 顶空固相微萃取气质联用检测生姜挥发性成分[J]. 中国调味品, 2004,1:42-44.

[17] Myint, San., Daud, Wan Ramli Wan., Mohamad, Abu Bakar., et al. Gas chromatographic determination of eugenol in ethanol extract of cloves [J]. Journal of Chromatography B: Biomedical Sciences and Applications, 1996, 679(1-2): 193-195.

[18] Meynier, E., Novelli, R., Chizzolini, E. et al., Volatile compounds of commercial Milano salami [J]. Meat Science, 1999, 51(2): 175-183.

[19] Hofmann, T., Münch, P., & Schieberle, P. Quantitative model studies on the formation of aroma-active aldehydes and acids by Strecker-type reactions [J]. Journal of Agricultural and Food Chemistry, 2000, 48(2): 434-440.

[20] 张根生, 李彦宏, 李伟等. GC-MC法分析哈尔滨风干肠香辛料中的挥发性成分[J]. 化学与黏合, 2006, 28(3): 208-210.

[21] Shahidi, F., Flavor of meat, meat products and seafoods [M]. Blackie Academic & Professional:London, UK, 1998.