FOOD SCIENCE

• Component Analysis • Previous Articles     Next Articles

Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA

HAO Baorui1,2, ZHANG Kunsheng1,*, ZHANG Shunliang2, WANG Shouwei2, CHENG Xiaoyu2   

  1. 1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce,
    Tianjin 300134, China; 2. China Meat Research Center, Beijing 100068, China
  • Online:2015-08-25 Published:2015-08-17
  • Contact: ZHANG Kunsheng

Abstract:

The volatile flavor compounds in pickled sauced meat were extracted by simultaneous distillation extraction
(SDE) and then analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Totally 61 volatile
flavor compounds were identified and 23 of these compounds were responsible for the flavor of the product by SDEGC-
O-MS combined with AEDA. The most dominant aroma active compounds in pickled sauced meat were nonanal
(fat, orange), methional (cooked potato), ethyl caprylate (fruit, sweet), (E)-2-nonenal (delicate), ethyl decanoate (fruit),
benzeneacetaldehyde (rose), which played an important role in the overall odor perception. Especially, 2,4-hexadienoic acid
ethyl ester (meat, preserved meat flavor) was the distinctive aroma component of pickled sauced meat.

Key words: pickled sauced meat, volatile flavor components, simultaneous distillation extraction (SDE), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), aroma extract dilution analysis (AEDA)

CLC Number: