[1] YU Ainong, SUN Baoguo, TIAN Dating, 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.[2] YU Ainong,SUN Baoguo. Flavour substances of Chinese traditional smoke-cured bacon[J]. Food Chemistry, 2005, 89(2): 227-233.[3] XIE J C, SUN B G, WANG S B. Aromatic constituents from Chinese traditional smoke-cured bacon of mini-pig[J]. Food Science and Technology International, 2008, 14(4): 329-340.[4] KOSTYRA E, BARYLKO-PIKIELNA N. Volatiles composition and flavour profile identity of smoke flavourings [J]. Food Quality and Preference, 2006, 17(1-2): 85-95.[5] 闫文杰, 李兴民, 何立千等. 添加酶对快速腌制腊肉风味的影响[J]. 食品与发酵工业, 2008, 34(4): 175-177.[6] 张纯, 张智勇. 腊肉风味成分的分析[J]. 肉类研究, 1992, (3): 33-37.[7] 许鹏丽, 郭祀远. 广式腊肉风味物质成分分析的研究[J]. 食品工业科技, 2009, 30(11): 122-125.[8] 成波. 湘西腊肉生产工艺的改进及对风味影响的研究[D]. 长沙: 湖南农业大学, 2008.[9] 冯彩平, 刘美玉, 郑立红等. 快速成熟低盐腊肉挥发性成分的初步研究[J]. 中国食品学报, 2012, 12(1): 206-212.[10] 刘士健. 腊肉加工过程中主体风味物质变化研究[D]. 重庆: 西南大学, 2005.[11] 尚永彪, 吴金凤, 夏杨毅等. 农家腊肉冷熏加工过程中挥发性风味物质的变化[J]. 食品科学, 2009, 30(17): 79-83.[12] 赵改名, 柳艳霞, 田玮等. 基于判别分析法的金华火腿挥发性风味物质的形成过程分析[J]. 农业工程学报, 2008, 24(3): 260-264.[13] 鲁立强, 金成国, 马玉梁等. Fisher判别分析在苹果品质鉴定中的应用[J]. 食品科学, 2007, 28(7): 356-359.[14] 郝红涛, 赵改名, 柳艳霞等. 利用硬度、脆性和黏着性对火腿肠等级的判别分析[J]. 中国农业科学, 2010, 43(10): 2182-2188.[15] VAN DEN DOOL H,KRATZ P. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography[J]. Journal of Chromatography, 1963, 11(8): 463-471.[16] LU Ping, LI Defa, YIN Jingdong, et al. Flavor differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed (Duroc×Landrace×Large White)[J]. Food Chemistry, 2008, 107(4): 1529-1537.[17] VENTANAS S, ESTEVEZ M, ANDRES A, et al. Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME–DED [J]. Meat Science, 2008, 79(1): 172-180.[18] MEYNIER A, NOVELLI E, CHIZZOLINI R, et al. Volatile compounds of commercial Milano salami [J]. Meat Science, 1999, 51(2): 175-183.[19] BERDAGUE J, DENOYER C, LE QUERE J, et al. Volatile components of dry-cured ham[J]. Journal of Agricultural and Food Chemistry, 1991, 39(7): 1257-1261. |