Abstract:

In order to make clear the formation mechanism and pathways of flavor substances, the changes of main volatile flavor compounds in Chongqing traditional Chinese bacon during cold smoking were analyzed. SDE combined with GC-MS was adopted for the qualitative and semiquantitative determination of volatile compounds in dry-cured and 10, 20 and 30 d smoked bacon samples using ethyl caprate as an internal standard. Only 40 volatile compounds were identified from the dry-cured bacon samples, while 59, 68, and 72 compounds were identified from 10, 20 and 30 d smoked bacon samples, respectively. The relative contents of phenols, acids and hydrocarbons increased obviously (from 0 to 33.19%, 1.26% to 2.55% and 5.71% to 12.69 %, respectively). In contrast, carbonyls (13.99% to 8.88 %), esters (27.32% to 24.96 %), alcohols (21.94% to 13.74 %) and ethers (3.84% to 0.88 %) experienced a decrease during cold smoking (the process of smoking dry cured bacon for 30 d). The main flavor compounds in Chongqing traditional bacon were phenols, carbonyls, alcohols, esters and hydrocarbons.

Key words: traditional Chinese bacon, volatile flavor compound, SDE, GC-MS