Comparative Analysis of Volatile Flavor Compounds of Cooked Hunan and Guangdong Bacon by Simultaneous Distillation and Extraction Combine with Gas Chromatography-Mass Spectrometry (SDE-GC-MS) and Gas Chromatography-Olfactometry (GC-O)

doi:10.7506/spkx1002-6630-201524023

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Comparative Analysis of Volatile Flavor Compounds of Cooked Hunan and Guangdong Bacon by Simultaneous Distillation and Extraction Combine with Gas Chromatography-Mass Spectrometry (SDE-GC-MS) and Gas Chromatography-Olfactometry (GC-O)

PU Dandan1,2,3, SUN Jie1,2,3, CHEN Haitao1,2,3,*, SUN Baoguo1,2,3, ZHANG Yuyu1,2,3

1. Beijing Innovation Center of Food Nutrition and Human Health, Beijing Technology and Business University,
Beijing 100048, China; 2. Beijing Laboratory for Food Quality and Safety, Beijing 100048, China;
3. Beijing Key Laboratory of Flavor Chemistry, Beijing 100048, China

Online:2015-12-25 Published:2015-12-24
Contact: CHEN Haitao

Abstract

Abstract:

The volatile flavor components in cooked Hunan and Guangdong bacon were analyzed and compared by
simultaneous distillation and extraction (SDE) combine with gas chromatography-mass spectrometry (GC-MS) and gas
chromatography-olfactometry (GC-O). The results showed that 31 volatile compounds were identified in Guangdong bacon,
which belong to several classes of chemicals including 10 esters (49.20%), 14 aldehydes (27.37%), 1 ketone (1.50%), 3
heterocyclic (2.51%), 1 alcohols (0.82%), 1 phenolic (0.41%), and 1 hydrocarbon (0.11%) while 71 volatile compounds were
identified in Hunan bacon, including 19 phenols (46.46%), 17 hydrocarbons (13.62%), 3 ethers (12.45%), 8 benzene (4.41%),
9 aldehydes (4.65%), 3 alcohols (3.02%), 7 ketones (1.80%), and 5 heterocyclic (1.33%). Eight key aroma compounds were
evaluated in Hunan bacon by GC-O, including 2-methylpyrazine, 3-methyl-2-cyclopenten-1-one, nonanal, 5-methyl furfural,
benzaldehyde, guaiacol, and hexadecanal, eugenol, while five key aroma compounds in Guangdong bacon, including
2-acetylfuran, 1-octen-3-ol, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and 2-undecanal. The main differences between
Hunan and Guangdong bacons were in the composition and contents of phenolics, volatile flavor esters and aldehydes.

Key words: Hunan bacon, Guangdong bacon, volatile flavor compounds, simultaneous distillation and extraction, gas chromatography-mass spectrometry, gas chromatography-olfactometry

CLC Number:

TS207.3

PU Dandan1,2,3, SUN Jie1,2,3, CHEN Haitao1,2,3,*, SUN Baoguo1,2,3, ZHANG Yuyu1,2,3. Comparative Analysis of Volatile Flavor Compounds of Cooked Hunan and Guangdong Bacon by Simultaneous Distillation and Extraction Combine with Gas Chromatography-Mass Spectrometry (SDE-GC-MS) and Gas Chromatography-Olfactometry (GC-O)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201524023.

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Comparative Analysis of Volatile Flavor Compounds of Cooked Hunan and Guangdong Bacon by Simultaneous Distillation and Extraction Combine with Gas Chromatography-Mass Spectrometry (SDE-GC-MS) and Gas Chromatography-Olfactometry (GC-O)

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