Effects of Different Smoking Methods on Volatile Flavor Compounds in Bacon

doi:10.7506/spkx1002-6630-201306040

Abstract

Abstract: The effects of traditional wood smoking and modern fluid smoking on the volatile flavor compounds in bacon were studied in order to provide a theoretical support for the improvement of modern liquid smoked products. The characteristic flavor of both types of smoked products was evaluated by determining volatile flavor compounds by GCMS. The results demonstrated that the variety and quantity of volatile flavor compounds were significantly higher in traditional wood smoked products when compared with modern liquid smoked products. Totally, 130 kinds of volatile flavor compounds were detected from traditional wood smoked products while only 121 kinds of volatile flavor compounds were detected from modern liquid smoked products. Furthermore, the content of characteristic volatile flavor compounds, namely phenolic compounds including 15 phenols in the traditional wood smoked products reached 22.85%; in contrast, 14 kinds of phenolic compounds with a total content of only 7.87% were found in modern liquid smoked products. Therefore, the traditional wood smoking process remains superior for the flavor of smoked products.

Key words: bacon；liquid smoke, flavor component, gas chromatography-mass spectrometry (GC-MS), phenolic compounds

CLC Number:

TS251

References

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