Volatile Flavor Compounds in Rabbit longissimus dorsi during Cold Storage Analyzed by GC-MS

doi:10.7506/spkx1002-6630-201424035

FOOD SCIENCE

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Volatile Flavor Compounds in Rabbit longissimus dorsi during Cold Storage Analyzed by GC-MS

LI Lin1, LI Xing-yan1, SHANG Yong-biao1,2,3,*, XIA Yang-yi1,2,3, PENG Zeng-qi4

1. College of Food Science, Southwest University, Chongqing 400716, China; 2. Quality and Safety Risk Assessment Laboratory
of Products Preservation (Chongqing), Ministry of Agriculture, Chongqing 400716, China; 3. Chongqing Special Food Programme
and Technology Research Center, Chongqing 400716, China; 4. Key Laboratory of Agricultural and Animal Product Processing and
Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China

Online:2014-12-25 Published:2014-12-29
Contact: SHANG Yong-biao

Abstract

Abstract:

Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GCMS)
was used for the quantitative and qualitative analysis of volatile flavor compounds in rabbit longissimus dorsi during
cold storage. The results showed that 79 volatile flavor compounds including 19 kinds of aldehydes, 4 kinds of alcohols,
17 kinds of alcohols, 6 kinds of esters, 31 kinds of hydrocarbons and 2 kinds of furans were detected, and the highest
proportion was aldehydes, followed by alcohol and hydrocarbons, and the numbers and amounts of ketones, esters and
furans compounds were lower. The types and relative contents of volatile flavor compounds changed with storage time, with
particularly marked changes in aldehydes, alcohols and hydrocarbons yet no significant changes in esters, ketones or furans.

Key words: rabbit longissimus dorsi, headspace solid phase micro-extraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), volatile flavor compounds

CLC Number:

TS251

LI Lin1, LI Xing-yan1, SHANG Yong-biao1,2,3,*, XIA Yang-yi1,2,3, PENG Zeng-qi4. Volatile Flavor Compounds in Rabbit longissimus dorsi during Cold Storage Analyzed by GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201424035.

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Volatile Flavor Compounds in Rabbit longissimus dorsi during Cold Storage Analyzed by GC-MS

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