Abstract:

The volatile flavor compounds of bulk and vacuum packaged Chongqing Chengkou bacons produced in autumn
and winter, respectively, were extracted by solid-phase micro-extraction (SPME) and analyzed by gas chromatography
and mass-spectrometry (GC-MS). The results showed that in the same production season, the contents of esters, phenolics
and hydrocarbon of bacons with different packaging treatments changed obviously while the changes in aldehydes and alcohols
were not obvious. Under the same packaging treatment, the contents of phenols and hydrocarbon in bacons produced in different
seasons changed markedly but no significant changes in the contents of esters, aldehydes and alcohols were found. In addition, the
characteristic volatile flavor of bacon was mainly derived from phenols, alcohols and aldehydes, such as 3-methyl guaiacol, 4-methyl
guaiacol, guaiacol, 2,5-dimethylphenol, caproate, benzoic acid butyrate, ethyl caproate, and so on.

Key words: Chongqing Chengkou bacon, volatile flavor compounds, solid-phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS)