Abstract：The volatile aroma components in roasted hind legs of 9-month-old Kazak ram lambs with three different roasting durations were analyzed by solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) combined with electronic nose. The results showed that a total of eight kinds of aroma components were detected in all samples, including aldehydes, alcohols, ketones, heterocycles, acids, esters, alkanes and other compounds. According to the odor activity values (OAV) calculated for the characteristic volatile flavor compounds identified, 1-octene-3-ol, nonanal, (E,E)-2,4-decadienal, octanal and hexanal greatly contributed to the aroma of roasted lamb leg, mainly responsible for meaty, oily, roasted and smoked aroma characteristics. Electronic nose analysis showed that the 80-min roasted lamb leg was rich in inorganic sulfides and also contained large amounts of nitrogen oxides, organic sulfides, alcohols and aldehydes and ketones. In the 100-min and 120-min roasted samples, inorganic and organic sulfides were the most abundant aroma compounds, followed by nitrogen oxides, methyl compounds, alcohols and aldehydes and ketones.
2020, Vol. 34 
