Abstract:

The volatile compounds of Chansi rabbit, a traditional Chinese cured rabbit meat product, subjected to repeated
freeze-thaw treatments were measured by HS-SPME and GC-MS through principal component analysis (PCA) and
compared with those of fresh meat. Totally 40 volatile flavor compounds in Chansi rabbit were detected which could be
divided into eight categories. PCA analysis revealed that the contribution rates of three principal components were 45.309%,
30.673% and 24.018%, respectively, which constituted accumulative contribution rate of 100.000%. Consequently, the three
principal components could reflect the changes in volatile flavor compounds of Chansi rabbit caused by repeated freeze-thaw
treatments. Moreover, the volatile flavor compounds were significantly affected by freeze-thaw cycles. Therefore, in order to
ensure the flavor of Chansi rabbit meat, multiple freeze-thaw cycles of the raw material should be avoided.

Key words: freeze-thaw treatment, Chansi rabbit, volatile flavor compounds