Abstract:

In order to compare the extraction efficiencies of volatile compounds by different methods and to ascertain the
characteristic volatile compounds of rabbit meat, simultaneous distillation extraction (SDE), solid phase micro extraction
(SPME) and supercritical carbon dioxide fluid extraction (SFE) were used to extract the flavor compounds of rabbit meat.
Gas chromatography tandem mass spectroscopy (GC-MS) was used to quantitatively and qualitatively analyze meat flavor
constituents and to compare the extraction efficiencies using 2,4,6-trimethylpyridine as an internal standard substance.
The experimental results showed that the SDE method extracted 75 chemical compounds, including hydrocarbons,
alcohols, aldehydes, acids, esters, ketones, ethers and heterocyclic; the SPME method extracted 41 chemical compounds,
including hydrocarbons, aldehydes, ketones and esters; and the SFE method extracted 38 chemical compounds, including
hydrocarbons, alcohols, aldehydes, esters and heterocyclic, suggesting that the order of the number of chemical classes of
volatile compounds extracted from rabbit meat was SDE > SFE > SPME. In addition, the order of the weight of extracts
was SFE > SDE > SPME, whereas that of the total content of volatile compounds in extracts was SPME > SFE > SDE.
According to their odor active values, hexanoic acid, hexanal, octanal, nonanal, (E,E)-2,4-decadienal and 1-octen-3-ol were
the key odor components of rabbit meat.

Key words: rabbit meat, flavor substance, simultaneous distillation extraction (SDE), solid phase micro extraction (SPME); , supercritical carbon dioxide fluid extraction (SFE), gas chromatography-mass spectrometry (GC-MS)