关键词: 烟熏腊猪肉, 香料, 化学成分, 气相色谱/质谱法, 愈创木酚

Abstract: Aroma components of smoked bacon were extracted by steam distillation.At the same time,the receiving flaskcontained 200ml ether absolute and cooled with ice-bath.The distillate was extracted by ether absolute,after which the organiclayer was separated,dried with anhydrous Na2SO4, and removed ether until 10ml by N2. The components obtained was analyzedby gas chromatography/mass spectrometry(GC/MS).43 compounds were identified.The identified constituents repre-sent 98.89% of the peak area of the volatiles in smoked bacon.The key aroma compounds in smoked bacon are phenol, 2-methylphenol, guaiacol, 2,4-dimethylphenol, 2-methoxy-5-methylphenol, 4-ethylguaiacol, eugenol,etc.

Key words: smoked bacon, flavour, chemical composition, gas chromatography/mass spectrometry(GC/MS), guaiacol