Abstract：In this paper, the main volatile compounds responsible for rancidity in cured meat products were analyzed by solid phase microextraction (SPME) coupled with gas chromatography -mass spectrometry (GC-MS). The results showed that the main rancid compounds of cured meat products were (E,E)- 3-octen-2-one, 2-octenal, (E)- 2-tridecenal, and (E)-2,4- decadienal, individually or jointly responsible for the rancid flavor.
李莹莹，宋永青，李贺楠，郭文萍，王守伟. 固相微萃取-气质联用技术分析湖南腊肉中哈喇味的主要成分[J]. 肉类研究, 2014, 28(7): 11-14.
LI Ying-ying, SONG Yong-qing, LI He-nan, GUO Wen-ping, WANG Shou-wei. Analysis of Main Rancid Compounds from Cured Meat Products by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry. Meat Research, 2014, 28(7): 11-14.
2014, Vol. 28 
