Abstract: In the preparation of a compound seasoning from lamb meat, we analyzed the volatile flavor compounds in lamb foreleg and hind leg from Inner Mongolia by solid-phase micro-extraction combined with gas chromatography-mass spectrometry (SPME-GC-MS). The hind leg meat was sequentially hydrolyzed with two proteases and simultaneously deodorized with β-cyclodextrin or ginger, and Maillard reaction was carried out on the enzymatic hydrolysate. The characteristic flavor compounds of the hydrolysate and the Maillard reaction products from it were analyzed by SPME-GC-MS, electronic tongue and sensory evaluation. Finally, the formulation of compound seasoning with the Maillard reaction products as the flavor base was optimized. Results showed that the contents of low-flavor threshold aldehydes, unsaturated alcohols and important acids were higher, and the contents of amines responsible for the fishy smell and 1-butanol responsible for the pungent odor in the hind leg were lower than those in the foreleg, indicating the former was more suitable for preparing seasonings than the latter. The odor was more effectively removed by adding 3% ginger rather than 5% β-cyclodextrin. The Maillard reaction could effectively enhance the overall flavor of compound seasonings, and the major characteristic flavor substances in the Maillard reaction products were 4-methyl-5-(β-hydroxyethyl) thiazole, 2-methyl-3-furan mercaptan and thiophene-2-mercaptan. This study can provide a theoretical reference for the development of high-quality meat seasonings.

Key words: lamb; compound seasoning; solid-phase microextraction-gas chromatography-mass spectrometry; deodorization; electronic tongue