Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA

doi:10.7506/spkx1002-6630-201516028

Abstract

Abstract:

The volatile flavor compounds in pickled sauced meat were extracted by simultaneous distillation extraction
(SDE) and then analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Totally 61 volatile
flavor compounds were identified and 23 of these compounds were responsible for the flavor of the product by SDEGC-
O-MS combined with AEDA. The most dominant aroma active compounds in pickled sauced meat were nonanal
(fat, orange), methional (cooked potato), ethyl caprylate (fruit, sweet), (E)-2-nonenal (delicate), ethyl decanoate (fruit),
benzeneacetaldehyde (rose), which played an important role in the overall odor perception. Especially, 2,4-hexadienoic acid
ethyl ester (meat, preserved meat flavor) was the distinctive aroma component of pickled sauced meat.

Key words: pickled sauced meat, volatile flavor components, simultaneous distillation extraction (SDE), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), aroma extract dilution analysis (AEDA)

CLC Number:

TS251.1

HAO Baorui1,2, ZHANG Kunsheng1,*, ZHANG Shunliang2, WANG Shouwei2, CHENG Xiaoyu2. Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201516028.

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Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA

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