Identification of Flavor-Active Compounds in Spiced Donkey Meat by Odor Activity Value (OAV) Calculation and Gas Chromatography-Olfactometry-Mass Spectrometry

doi:10.7506/spkx1002-6630-201808020

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (8): 123-128.doi: 10.7506/spkx1002-6630-201808020

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Identification of Flavor-Active Compounds in Spiced Donkey Meat by Odor Activity Value (OAV) Calculation and Gas Chromatography-Olfactometry-Mass Spectrometry

XIE Tian1, WANG Dan1, MA Mingjuan1, CHEN Haitao2,*, SUN Baoguo1, ZHANG Ning1, ZHANG Yuyu3

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

Online:2018-04-25 Published:2018-04-17

Abstract

Abstract: The volatile compounds in spiced donkey meat were extracted by solvent-assisted flavor evaporation (SAFE) and identified by odor activity value (OAV) calculation and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 48 volatile compounds were identified in spiced donkey meat and 13 and 21 flavor-active compounds were identified by OAV calculation and GC-O-MS, respectively. The combination of two methods suggested that the key flavor-active compounds (OAV > 200 and aroma intensity = 3) included cineole, eugenol, anethole, 1-nonanal, 2-methyl pyrazine, 2,6-dimethyl pyrazine, 2-acetyl pyrrole, and maltol.

Key words: spiced donkey meat, solvent-assisted flavor evaporation, flavor-active compounds, gas chromatography-olfactometry-mass spectrometry, odor activity value

CLC Number:

TS207.3

XIE Tian, WANG Dan, MA Mingjuan, CHEN Haitao, SUN Baoguo, ZHANG Ning, ZHANG Yuyu. Identification of Flavor-Active Compounds in Spiced Donkey Meat by Odor Activity Value (OAV) Calculation and Gas Chromatography-Olfactometry-Mass Spectrometry[J]. FOOD SCIENCE, 2018, 39(8): 123-128.

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Identification of Flavor-Active Compounds in Spiced Donkey Meat by Odor Activity Value (OAV) Calculation and Gas Chromatography-Olfactometry-Mass Spectrometry

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