|
|
|
| Analysis of Volatile Flavor Compounds of Cantonese-Style Bacon |
| ZHAO Bing，LI Su，CHENG Xiao-yu，ZHANG Shun-liang，PAN Xiao-qian，QIAO Xiao-ling，CHEN Wen-hua，LI Jia-peng，QU Chao，AI Ting，WANG Shou-wei |
| 1. China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China
2. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China |
|
|
|
|
Abstract In this study, Cantonese-style bacons from different manufacturers varied substantially in water content, water
activity and volatile composition. There was no significant correlation between water content and water activity. Shelf-life
was related to water activity but had no obvious correlation with moisture content; the lower the water activity, the longer
the shelf life. Three samples were tested and 35 identified volatile flavor compounds were common about 60% of the total
volatile components, with their relative contents greatly varying among the different samples. Alcohols, aldehydes and esters
were the main volatile flavor compounds and played a key role in the formation of flavor in Cantonese-style bacon.
|
|
|
|
|
|
|
|
|
|
|
2013, Vol. 27 
