Abstract：This study was performed in order to investigate the effect of different wood chips (cypress leaves, cypress wood, pine wood, apple wood, and a mixture of cypress leaves and apple wood (1:1, m/m)) on the flavor of Sichuan-style smoked bacon, which was prepared by the smoldering process. The biomass components of the wood chips were detected. The flavor characteristics of the smoked bacon were analyzed by sensory evaluation, electronic nose and gas chromatographymass spectrometry (GC-MS) combined with principal component analysis (PCA) and correlation analysis. The results showed that compared with the other trunk chips, cypress leaves had higher protein, fat and lignin contents and the smoked bacon prepared with it had better flavor and higher intensity of smoked flavor, but had no significant advantages in terms of color. Altogether, 187 volatile substances were detected in the five smoked bacons and unsmoked bacon by GC-MS, and the percentage contents of naphthalene, its derivatives and nitrogenous compounds were higher in the smoked bacon prepared with the mixture of cypress leaves and apple wood than in those prepared with the other wood chips. PCA showed that differences in the percentage contents of naphthalene, its derivatives and nitrogenous compounds were the main basis for distinguishing between cypress leaf smoked bacon and those smoked with the other trunk chips. Correlation analysis showed that hemicellulose had a greater effect on the percentage content of volatile phenols than did lignin, and the percentage contents of naphthalene and its derivatives were positively but not significantly correlated with oil, protein and lignin contents (P > 0.05). Hence, the production of naphthalene and its derivatives in smoked bacon may be more influenced by the type of wood chips than by their biomass composition. The results of this study provide the basis for the application of reforested trees in smoked food processing in Sichuan.
2024, Vol. 38 
