Analysis of Volatile Flavor Components of Vacuum Packaged Sauced Lamb Spine after Chilled Storage
FANG Hui, LUO Ruiming, LI Yalei
1.College of Energy and Chemical Engineering, Ningxia Vocational Technical College of Industry and Commerce, Yinchuan 750021, China; 2.College of Agriculture, Ningxia University, Yinchuan 750021, China
Abstract：The volatile compounds of vacuum packaged lamb spine chilled for 60 days were analyzed by solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The characteristic aroma compounds were determined by sensory threshold combined with relative odor activity value (ROAV). A total of 67 volatile compounds were detected including 14 alcohols, 8 acids, 17 aldehydes, 3 esters, 7 ketones, 10 alkanes and 8 other compounds. The contribution of each aroma component to the overall flavor of spiced mutton was evaluated by their ROAVs. Fourteen key volatile components were identified, namely octanol, 1-octene-3-ol, linalool, 4-terpenol, (E)-2-nonenal, (E)-2-octenal, phenylpropanal, decanal, heptanal, hexanal, nonanal, octanal, 2-undecanone, and 6-methyl-5-heptene-2-one. These substances were crucial contributors to the aroma of sauced lamb spine.
2020, Vol. 34 
