Abstract: SDE-GC/MS was used to explore the effect of antioxidants on volatile flavor components of Sichuan traditional bacon during chilling storage at 5 ℃. The results showed that freshly prepared Sichuan traditional bacon contained 67 volatile components; the number of volatile components varied to 75, 64 and 63 after 120 d of storage with treatments A (vacuum packaging), B (addition of 0.4 g/kg tea polyphenols and then vacuum packaging) and C (addition of 0.5 g/kg sodium D-isoascorbate and then vacuum packaging), respectively. The number of phenols, hydrocarbons and carbonyl compounds changed from 56 to 55, 45 and 44 with a relative content change from 69.44% to 59.30%, 60.51% and 61.87%, respectively. The relative content of phenols as the major flavor components changed from 34.43% to 24.26%, 28.06% and 33.41%, respectively. The relative contents of phenol, phenol, 2-methoxy, 2-methoxy-5-methylphenol, nonanal, acetyl furan, 3-furanmethanol and benzaldehyde after B and C treatments were higher than those in the samples subjected to A treatment. Therefore, antioxidants can significantly inhibit the reduction of characteristic flavor substances in bacon during chilling storage.

Key words: Sichuan traditional bacon, volatile flavor components, flavor characteristics