Abstract:

Liquid smoke flavoring, also known as wood vinegar, has been applied to a variety of low temperature
meat products. In order to ascertain the flavor characteristics of liquid smoke flavoring, its volatile compounds
were evaluated by head-space solid phase micro-extraction (HS-SPME) and capillary gas chromatography-mass
spectrometry (GC-MS). Extractions conditions such as different SPME fibers, extraction time and extraction
temperature were optimized in this study. The optimal extraction conditions were obtained as follows: 50/30 μm DVB/
CAR/PDMS fiber and adsorption for 50 min at 40 ℃. Phenols, esters, aldehydes, ketones, furans and acids were the
major flavor compounds of liquid smoke flavoring with relative contents of 55.526%, 18.710%, 16.162%, 3.252%,
2.108% and 1.019%, respectively.

Key words: head space solid phase micro-extraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), volatile flavor compound, liquid smoke flavoring