Abstract:

The volatile compounds in Sanquan braised pork with preserved vegetables was extracted by simultaneous
distillation extraction (SDE) and then analyzed by gas chromatography-mass spectrometry (GC-MS). Totally 57 volatile
flavor compounds were identified including 10 hydrocarbons, 6 alcohols, 19 aldehydes, 4 ketones, 4 esters, 1 ether, 4 acids,
2 phenols and 7 nitrogen- or sulfur-containing or heterocyclic compounds, accounting for 3.5117%, 46.9174%, 13.5089%,
0.7795%, 5.5572%, 0.1286%, 0.8347%, 0.1310% and 3.1580% of the total amount of volatile compounds, respectively.
Among these compounds, aldehydes, ethers, nitrogen-and sulfur-containing and heterocyclic compounds were the important
flavor compounds in Sanquan braised pork with preserved vegetables.

Key words: Sanquan braised pork with preserved vegetables, volatile flavor constituents, simultaneous distillation extraction (SDE), gas chromatography-mass spectrometry (GC-MS)