Analysis of the Key Aroma-Active Compounds of Pickled Sauced Meat

doi:10.7506/spkx1002-6630-201404026

Abstract

Abstract:

The volatile compounds of pickled sauced meat were extracted by solid phase micro-extraction (SPME). The
aroma-active compounds were analyzed and identified by gas chromatography-olfactometry-mass spectrometry (GC-O-MS).
The results showed that a total of 28 aroma-active compounds, consisting of 9 aldehydes, 9 esters, 3 acids, 1 ketone and 1
terpene, were detected by olfactometer. Among them, aldehydes and esters were the key aroma-active components of pickled
sauced meat, including 2-methyl ethyl butyrate (orange flavor), 3-methyl ethyl butyrate (fruity, floral), 3-methylthiopropanal
(barbecue flavor, potato flavor), ethyl caprylate (floral, fruity), acetic acid (soured), furfural (nutty, popcorn flavor),
2,4-hexadienoic acid ethyl ester (sauced, preserved meat flavor), etc.

Key words: pickled sauced meat, solid phase micro-extraction (SPME), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), key aroma-active compounds

CLC Number:

TS251.5

Zhang Shun-liang1, Hao Bao-rui1,2, Wang Shou-wei1,*, Cheng Xiao-yu1, Zhao Bing1, Pan Xiao-qian1, Guo Ai-ju1. Analysis of the Key Aroma-Active Compounds of Pickled Sauced Meat[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201404026.

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Analysis of the Key Aroma-Active Compounds of Pickled Sauced Meat

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