FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (10): 148-152.doi: 10.7506/spkx1002-6630-201310032

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Discriminant Analysis of Different Stages of Chinese Bacon Production Based on Volatile Flavor Composition

SUO Hua-yi,HUANG Ye-chuan,LI Jian   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China;
    3. College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China;
    4. School of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China
  • Received:2012-04-23 Revised:2013-03-29 Online:2013-05-25 Published:2013-05-07

Abstract:

The volatile compounds in traditional smoke-dured bacon samples collected from each production stage were
identified by SPME combined with GC-MS to investigate the formation mechanism of flavour compounds in bacon. The
feasibility of discriminating samples from different production stages was studied using discriminant functions based on the
volatile compound peak area or peak area percentage. The results showed that 188 volatile compounds were identified across six
production stages. When discriminant analysis was performed on volatile compound peak area, 20 compounds were involved
in the gained discriminant functions, while 21 compounds were involved in the gained discriminant functions when peak area
percentage was analyzed. The original samples were re-discriminated by using the method of self test and the accuracy of the
sets of discriminant functions established were both 100%. While using mutual test, the accuracy of discriminant functions
based on peak area was 94.4% and 100% based on peak area percentage. Therefore, the established models could distinguish
among different production stages accurately based on changes in content or proportion of some characteristic volatile
compounds during the production of Chinese bacon.

Key words: Chinese bacon, volatile flavor compounds, discriminant analysis

CLC Number: