Analysis of Volatile Flavor Components of Different Adipose Tissues in Duolang Sheep in South Xinjiang
GANG Hujun, Guzhalizike·ROUZI, YUAN Beibei, REN Shaodong, WANG Weihua*
Xinjiang Production and Construction Corps Key Laboratory of Deep Processing of Agricultural Products in South Xinjiang, College of Life Science, Tarim University, Alar 843300, China
Abstract：This experiment investigated the volatile flavor components of different adipose tissues in Duolang sheep in south Xinjiang using headspace solid phase microextraction combined with gas chromatography mass spectrometry (SPME-GC-MS). A total of 78 compounds were detected, mainly including acids, esters and aldehydes. Acids accounted for 37.50%, 41.38%, and 29.63% of the total volatiles in tail, subcutaneous, and perirenal adipose tissues, respectively. And esters accounted for 43.48% in intestinal tissues. The volatile flavor compositions of these different adipose tissues were different, which were all dominated by acids. It was speculated that short-chain volatile fatty acids contributed dominantly to the characteristic flavor of the meat of Duoloang sheep.
刚虎军，古扎力孜克·肉孜，苑贝贝，任少东，王伟华. 南疆多浪羊不同部位脂肪组织中挥发性风味成分分析[J]. 肉类研究, 2017, 31(8): 28-33.
GANG Hujun, Guzhalizike·ROUZI, YUAN Beibei, REN Shaodong, WANG Weihua. Analysis of Volatile Flavor Components of Different Adipose Tissues in Duolang Sheep in South Xinjiang. Meat Research, 2017, 31(8): 28-33.
2017, Vol. 31 
