Abstract: The amino acid and fatty acid compositions of hindquarter meat from Yunan black pigs were determined. The major fatty acids were identified as oleic acid (42.89%), palmitic acid (21.62%), eicosenoic acid (8.78%), stearic acid (7.73%), palmitoleic acid (5.93%), myristic acid (5.84%) and linoleic acid (5.51%). The major amino acids were found to be glutamic acid (13.70%) and aspartic acid (8.19%). Volatile flavor components were extracted by simultaneous distillation extraction (SDE), identified by gas chromatography-mass spectrometry (GC-MS) with a polar DB-WAX column and a weakly polar DB-5 column, and evaluated by aroma extract dilution analysis?(AEDA)?combined with gas chromatography-olfactometry (GC-O) with a weakly polar DB-5 column. Based on their retention indices and through mass spectral library search, 98 compounds were identified, mainly including hexadecanal, octadecanal, nonanal, 1-hexanol, and heptadecanal. Twenty-six of these 98 compounds were identified as aroma-active compounds based on their retention indices and odor characteristics by comparison with reference standards. The key aroma compounds (log2FD ≥ 5) were found to be 2-methyl-3-furanthiol, 3-(methylthio)propanal, γ-decalactone, (E)-2-decenal, 1-octen-3-ol, (E,E)-2,4-decadienal, nonanal, (E)-2-nonenal, 3-hydroxy-2-butanone, hexanal, methanethiol, 2-furfurylthiol, dimethyltrisulfide, 2-acetyl-1-pyrroline, (E)-2-hexenal, (E)-2-heptenal, phenylacetaldehyde, and pentanal. The results of this work can provide a useful guideline for fully understanding meat flavor composition and developing meat flavorings.

Key words: black pig, simultaneous distillation extraction, meat flavor, odor-active compounds, gas chromatography-olfactometry