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Variations in Major Characteristic Flavor Compounds during Pickling and Smoking of Chinese Traditional Bacon

LI Lin1, WU Qian1, LIN Jing1, WANG Zhenhua1, SHANG Yongbiao1,2,3,*   

  1. 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
  • Online:2015-08-25 Published:2015-08-17
  • Contact: SHANG Yongbiao

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Abstract:

Solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS)
was used to determine changes in volatile flavor compounds in during the processing of Chongqing bacon based on which
the best cold smoking time could be established. Green and dry-cured, oven-roasted, and 5, 10 and 15-day smoked bacon
samples were analyzed by GC-MS, respectively. The results showed that 80 volatile flavor compounds including 9 alcohols,
17 aldehydes, 4 ketones, 10 phenols, 13 esters, 1 acid, 2 ethers, 22 hydrocarbons and 2 furans were detected. Based on
the variations in the types and relative contents of major flavor compounds including aldehydes, phenols, esters and
hydrocarbons, the best cold smoking time for Chinese traditional bacon was 10 days.

Key words: Chinese traditional bacon, solid phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS), volatile flavor compounds, cold smoking time

CLC Number: