1. China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China
2. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Abstract：In this study, Cantonese-style bacons from different manufacturers varied substantially in water content, water
activity and volatile composition. There was no significant correlation between water content and water activity. Shelf-life
was related to water activity but had no obvious correlation with moisture content; the lower the water activity, the longer
the shelf life. Three samples were tested and 35 identified volatile flavor compounds were common about 60% of the total
volatile components, with their relative contents greatly varying among the different samples. Alcohols, aldehydes and esters
were the main volatile flavor compounds and played a key role in the formation of flavor in Cantonese-style bacon.
2013, Vol. 27 
