Abstract：The main aroma compounds of whole sheep roasted in an electric infrared oven and reheated refrigerated roasted
whole sheep were extracted by solid phase micro-extraction and analyzed by gas chromatography-mass spectrometry and
principal composition analysis. The results showed that reheated refrigerated roasted whole sheep had 66 more flavor
components than freshly roasted whole sheep, with the largest increase being observed for the numbers of aromatic
hydrocarbons, aldehydes, alcohols (by 22, 12 and 10, respectively). Reheated refrigerated roasted whole sheep contained
nine classes of aroma compounds and they could be divided into four categories including aldehydes, acids and other
substances; phenols; hydrocarbons, aromatic hydrocarbons and esters; and alcohols and ketones by principal component
analysis. All these compounds together contributed to the characteristic aroma of roasted whole sheep.
苏里阳，王方定，刘小菊，邢云霞，魏小溪，李晓楠，杨海燕. 红外电烤箱复热冷藏烤全羊风味物质的分析[J]. 肉类研究, 2017, 31(1): 32-36.
SU Liyang, WANG Fangding, LIU Xiaojü, XING Yunxia, WEI Xiaoxi, LI Xiaonan, YANG Haiyan. Flavor Compounds of Refrigerated Roasted Whole Sheep Reheated in an Electric Infrared Oven. Meat Research, 2017, 31(1): 32-36.
