Analysis of Odor-Active Compounds of Yak Meat by GC-O-MS

doi:10.7506/spkx1002-6630-201402040

Abstract

Abstract:

The flavor compounds of cooked yak meat were investigated by gas chromatography-olfactometry-mass
spectrometry (GC-O-MS) and simultaneous distillation extraction (SDE). A total of 72 flavor compounds were identified
including 4 esters, 31 carbonyl compounds, 6 alcohols, 13 hydrocarbon compounds, 1 ether, 2 phenolic compounds, 7
heterocyclic compounds, 6 sulfur-containing compounds and 2 unknown compounds. Meanwhile, 2-butanoic acid, butanoic
acid, 1-penten-3-one and 2,3-pentanedione were identified by olfactometry to have a strong pungent odor, which made a
great contribution to the formation of the disgusting odor of yak meat.

Key words: yak meat, disgusting odor, gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

CLC Number:

TS251

Lü Yu1, SHI Zhi-jia2, QU Chao2, GONG Hui1, QIAO Xiao-ling1,*. Analysis of Odor-Active Compounds of Yak Meat by GC-O-MS[J]. FOOD SCIENCE, 2014, 35(2): 209-212.

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