Abstract:

The volatile components in Tianfuhao pork shoulder were analyzed by solid phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). Totally 30 kinds of aroma components were identified in Tianfuhao pork shoulder, including acetylpyrazine, 2-cyclopenten-1-one, 2-hydroxy-3-methyl-1-propanol, 3-(methylthio)-4Hpyran-4-one, 2-ethyl-3-hydroxy-acetic acid, benzaldehyde, and 4-methoxy-tetrahydrothiophen-3-one. On the basis of analysis, the components of meaty aroma, spiced aroma, spicy aroma, fatty and oily aroma and acid aroma were the major contributors to the flavor of Tianfuhao pork shoulder, which will be helpful for designing and simulating the flavor of Tianfuhao pork shoulder.

Key words: Tianfuhao pork shoulder, flavor, solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS), aroma simulation