Abstract: Volatile components of roasted gigot were analyzed by simultaneous distillation and solvent extraction (SDE) combining with gas chromatography and mass spectrometry. Constituents of considerable amount for the aroma were furfural, 5-methyl-2-furancarboxaldehyde, eugenol, hexanal, 2-furanmethanol, 2-furanmethanethiol, 2,5,6-trimethyl-1,3-oxathiane, 3- methylbutanal, 2-acetyl-5-methylfuran, nonanal, 1-hydroxy-2-propanone, 2,5-dimethylphenol and 2-ethyl-3-hydroxy-4H- pyran-4-one. Conclusively, components of meaty aroma, fatty and oily aroma, roasted aroma, rancid and cheesy aroma, and fennel aroma were considered as the main contributors to the flavor of the roasted gigot.

Key words: roasted gigot, flavor, 2-furanmethanethiol, 5-methyl-2-furancarboxaldehyde, eugenol