Determination of Changes in Key Volatiles during Sour Meat Fermentation by Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry
ZHONG Aiai, CHEN Wei, DUAN Yufan, JIANG Jiayan, ZHU Xiao, LI Ke, WANG Yuanliang
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
Abstract：The volatile compounds in fresh pork meat and sour meat fermented for 10, 30 and 50 days were identified by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) to explore the changes in the types and contents of volatile components during the fermentation process. The results showed that a total of 106 volatiles were identified from the four samples: 32 esters, 2 acids, 11 alcohols, 16 aldehydes, 3 ketones, 29 hydrocarbons and 13 other compounds. The dynamic changes of volatile compounds during the fermentation process were investigated by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), revealing significant differences in the volatile composition of sour meat among different fermentation stages. Based on the odor activity value (OAV), 49 of the 106 volatile components contributed significantly to the overall flavor of sour meat. Hydrocarbons mainly contributed to the formation of fresh meat flavor, while ethyl esters such as ethyl decanoate, ethyl butyrate and ethyl octanoate, alcohols such as heptanol and 1-nonanol, and aldehydes such as (E)-2-heptenal and nonanal were the main flavor compounds of sour meat.
2021, Vol. 35 
