Abstract: In this study, the changes of volatile flavor compounds in the Longissimus dorsi muscle of Yanchi Tan sheep during cooking were studied by purge-and-trap (P&T)-gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 42 volatile compounds were detected, including aldehydes (16), ketones (6), alcohols (5), acids (3) and heterocyclic compounds (12). The results showed that the percentages of aldehydes, ketones and alcohols were high at cooking temperatures of 50–80 ℃, but decreased when the temperature increased to 90 ℃. After boiling, the percentages of pyrrole, pyridine, thiazole and other heterocyclic compounds increased with the prolongation of cooking time. 2-Undecanolaldehyde, 4-ethyl octanoic acid, 2-pentyl furan, 2,3,5,6-tetramethylpyrazine, dimethyl disulfide and benzyl methyl sulfide were identified as the characteristics flavor compounds of Tan sheep muscle by GC-O. The findings obtained in this study can provide a theoretical reference for the industrial processing and flavor control of Ningxia featured Tan sheep meat products such as hand-held mutton and stewed mutton.

Key words: Tan sheep muscle; volatile flavor compounds; purge and trap; gas chromatography-mass spectrometry