Abstract：The volatile compounds of Qianbei Ma goat meat cooked by three different methods were identified and analyzed by headspace solid phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The results showed that totally 76 volatile flavor compounds were detected in raw and cooked mutton, mainly aldehydes, hydrocarbons and ketones. Principal component analysis (PCA) showed that limonene, fennel, caryophyllene, linalool, 2,3-octandione, estragole, hexanal, nonanal, octanol were the main flavor components of Qianbei Ma goat meat. Venn diagram analysis indicates that hexanal, nonanal and octanol constituted the basic skeleton of the flavor of both raw and cooked mutton, while hexanal, nonanal, octanol, limonene and caryophyllene constituted the main flavor of cooked mutton.
张洪礼，王伦兴，陈德琴，毛建兰，吴义华. 不同黔北麻羊加工产品中挥发性风味物质分析[J]. 肉类研究, 2020, 34(7): 78-83.
ZHANG Hongli, WANG Lunxing, CHEN Deqin, MAO Jianlan, WU Yihua. Analysis of Volatile Flavor Substances in Qianbei Ma Goat Meat Cooked by Different Methods. Meat Research, 2020, 34(7): 78-83.
2020, Vol. 34 
