HS-SPME-GC × GC-TOFMS Analysis of Volatile Flavor Compounds in Traditional Dry-Cured Bacon during Processing
DONG Yayun, ZHANG Yingyang, YANG Tianzhi, GAO Huiwen, YUAN Hefang
1. School of Petrochemical Engineering, Changzhou University, Changzhou 213164, China; 2. School of Pharmacy/School of Biology and Food Engineering, Changzhou University, Changzhou 213164, China; 3. Changzhou Food and Drug Fiber Quality Supervision and Inspection Center, Changzhou 213002, China
Abstract：In order to comprehensively understand the pattern of change in flavor quality during the processing of dry-cured bacon, physicochemical measurements were carried out at different processing stages: raw meat, curing, early fermentation, late fermentation and ripening, and headspace solid-phase microextraction (HS-SPME) combined with comprehensive twodimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) was used to identify volatile organic compounds (VOCs). The results showed that the moisture content continued to decrease during the processing of dry-cured bacon, which was dominated by the evaporation of immobilized water, accompanied by a decrease in the contents of free and bound water; the pH first decreased and then slowly increased; during the entire processing period, the color gradually turned darker. The major VOCs in dry-cured bacon were alcohols, aldehydes, esters, hydrocarbons, and ketones. 3-Butanedione, 2-methylbutyraldehyde, heptanal and 2-octenal contributed more to the flavor during the entire processing period. The analysis of sensory flavor characteristics showed that dry-cured bacon was dominated by sweet and fruity flavors; protein degradation, fat oxidation and Maillard reaction could work together to form the unique complex flavor characteristics of dry-cured bacon.
2024, Vol. 38 
