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| Analysis of Volatile Flavor Components of Different Adipose Tissues in Duolang Sheep in South Xinjiang |
| GANG Hujun, Guzhalizike·ROUZI, YUAN Beibei, REN Shaodong, WANG Weihua* |
| Xinjiang Production and Construction Corps Key Laboratory of Deep Processing of Agricultural Products in South Xinjiang, College of Life Science, Tarim University, Alar 843300, China |
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Abstract This experiment investigated the volatile flavor components of different adipose tissues in Duolang sheep in south Xinjiang using headspace solid phase microextraction combined with gas chromatography mass spectrometry (SPME-GC-MS). A total of 78 compounds were detected, mainly including acids, esters and aldehydes. Acids accounted for 37.50%, 41.38%, and 29.63% of the total volatiles in tail, subcutaneous, and perirenal adipose tissues, respectively. And esters accounted for 43.48% in intestinal tissues. The volatile flavor compositions of these different adipose tissues were different, which were all dominated by acids. It was speculated that short-chain volatile fatty acids contributed dominantly to the characteristic flavor of the meat of Duoloang sheep.
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2017, Vol. 31 
