Changes in Volatile Components of Mutton during Cold Storage Analyzed by Purge and Trap Thermal Desorption Combined with Gas Chromatography-Mass Spectrometry
QU Chao, ZHANG Shunliang, WANG Shouwei*, ZHAO Bing, PAN Xiaoqian, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, XU Dian
1. Beijing Key Laboratory of Meat Processing Technology, China Meat Processing and Engineering Center, China Meat Research Center, Beijing 100068, China
Abstract：In order to develop an intelligent probe for evaluating the freshness of mutton on the basis of its volatile compounds, changes in volatile compounds of mutton stored at 4 ℃ were analyzed using a purge and trap thermal desorption system coupled to gas chromatography-mass spectrometry. The results showed that the contends of acids, alcohols and ketones showed an increasing trend during storage for 8 days, and the contents of aldehydes and olefins increased firstly and then decreased, while phenols increased after an initial decrease. The contents of L-lactic acid, 2,3-butanediol, nonaldehyde, 3-hydroxy-2-butanone, dimethyl phthalate, styrene, and naphthalene also changed significantly.
