Abstract: The volatile flavor compounds of roasted lamb in Shihezi, Xinjiang were determined by solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry analysis (GC-MS). Various SPME fibers were screened for their ability to extract the key volatile compounds. The optimal SPME fiber was selected as 75 μm CAR/PDMS based on sensitivity and key common compounds with projections greater than 0.80 in the loading matrix of principle component analysis (PCA). The correlation of different fibers (75 μm CAR/PDMS, 65 μm DVB/PDMS, 85 μm PA, 100 μm PDMS and 50/30 μm DVB/CAR/PDMS) with the extracted volatile compounds was examined. The key aroma components extracted with the selected SPME fiber were 1-octen-3-ol, n-heptaldehyde, pentanal, dodecanal, (E)-2-decenal dehyde, hexanal, benzaldehyde, 1-tetradecyne, naphthalene, 4-methylnonanoic acid, 6-methylheptanal, cuminaldehyde, decyl aldehyde, nonylaldehyde, 2-methyl-3-methylthio furanl, octanal, and phenylbenzene.

Key words: Xinjiang roasted mutton, solid phase microextraction, gas chromatography-mass spectrometry (GC-MS), different extraction fibers, principal component analysis (PCA)