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| Analysis of Volatile Flavor Components of Vacuum Packaged Sauced Lamb Spine after Chilled Storage |
| FANG Hui, LUO Ruiming, LI Yalei |
| 1.College of Energy and Chemical Engineering, Ningxia Vocational Technical College of Industry and Commerce, Yinchuan 750021, China; 2.College of Agriculture, Ningxia University, Yinchuan 750021, China |
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Abstract The volatile compounds of vacuum packaged lamb spine chilled for 60 days were analyzed by solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The characteristic aroma compounds were determined by sensory threshold combined with relative odor activity value (ROAV). A total of 67 volatile compounds were detected including 14 alcohols, 8 acids, 17 aldehydes, 3 esters, 7 ketones, 10 alkanes and 8 other compounds. The contribution of each aroma component to the overall flavor of spiced mutton was evaluated by their ROAVs. Fourteen key volatile components were identified, namely octanol, 1-octene-3-ol, linalool, 4-terpenol, (E)-2-nonenal, (E)-2-octenal, phenylpropanal, decanal, heptanal, hexanal, nonanal, octanal, 2-undecanone, and 6-methyl-5-heptene-2-one. These substances were crucial contributors to the aroma of sauced lamb spine.
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2020, Vol. 34 
