关键词: 腊肉；脂肪氧化；脂肪酸；挥发性风味化合物；相关性分析

Abstract: The present study aimed to investigate the effects of smoking duration on the lipid oxidation and flavor of Chengkou traditional bacon. Changes in the degree of lipid oxidation, fatty acid composition, and volatile flavor composition were examined after different smoking durations (23, 26, 29, 32, and 35 d), and the correlation between lipid oxidation and flavor formation was analyzed. The results showed that acid value (AV), peroxide value (POV), and malondialdehyde (MDA) content all increased significantly with smoking duration (P < 0.05). The content of saturated fatty acids increased significantly (P < 0.05), and the content of unsaturated fatty acids increased significantly (P < 0.05) with prolonged smoking duration. A total of 49 flavor compounds were identified by gas chromatography-mass spectrometry (GC-MS), including 27 key flavor compounds such as nonanal, hexanal, 3-hydroxy-2-butanone, 2-hydroxy-3,4-dimethyl-2-cyclopenten-1-one, ethyl butyrate, ethyl hexanoate, hexanoic acid, guaiacol, and methyl thiohexanoate. Correlation​ analysis showed that the formation of volatile flavor compounds in the bacon was significantly correlated with the extent of lipid oxidation. In conclusion, moderate smoking (26–29 d) is beneficial for improving the quality and enriching the flavor profile of the bacon. This study provides a theoretical basis for process optimization and quality improvement of Chengkou traditional bacon.

Key words: bacon; lipid oxidation; fatty acids; volatile flavor compounds; correlation analysis