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| 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 |
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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.
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