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| Gas Chromatography-Mass Spectrometry Analysis of Flavor Compounds of Freeze-Dried and Thermostatically Died Yak Meat |
| ZHAO Juanhong1, LUO Zhang2, MA Meihu3, GU Xuedong2, ZHANG Suhong1, YANG Lin2, SUN Shuguo1,* |
| 1.College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China; 2.College of Food Science, Tibet Agricultural and Animal Husbandry College, Nyingchi 860000, China; 3.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China |
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Abstract The effect of drying methods on the formation of flavor compounds in yak meat was investigated in order to improve the flavor of Tibetan yak meat. The flavor compounds of freeze-dried and thermostatically dried yak meat were analyzed by solid phase microextraction coupled with gas chromatography-mass spectrometry. The results showed that a total of 138 and 157 flavor compounds were identified from freeze-dried and thermostatically dried yak meat, respectively. Both the types and amounts of flavor compounds in the meat samples, especially the amounts of esters, hydrocarbons and fatty acids were different. The major compounds that contributed to the flavor of the two samples were hydrocarbons, cyclic hydrocarbons, acids, aromatics, sulfur compounds, alcohols, esters, aldehydes and ketones. Water boiling followed by thermostatic drying decreased hydrocarbons by 32.50%, and increased esters by 14.29% and fatty acids by 3.60% compared with freeze drying. The main flavor compounds of freeze-dried yak meat were heptane (2.32%), D-limonene (2.15%), squalene (67.66%), N-palmitic acid (13.67%), 2-ethyltetradecyl ester (1.70%), oleic acid (2.37%) and stearic acid (2.47%), while those of boiled and dried yak meat were D-limonene (30.04%), N-palmitic acid (19.30%), acetaldehyde (0.40%) and cyclopentadecanone (3.05%).
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2018, Vol. 32 
