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| Infrared Oven after Heating Refrigeration Roasted Whole Lamb Flavor Analysis |
| SU Liyang, WANG Fangding, LIU Xiaoju, XING Yunxia, WEI Xiaoxi, LI Xiaonan, YANG Haiyan* |
| College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052 |
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Abstract To explore infrared heating oven roasted whole lamb main aroma components. Infrared electric heating
oven roasted whole lamb and refrigerated after heat mutton flavor ingredients was extraction by solid phase
micro-extraction. The determination of aroma components was analyzed by gas chromatography - mass
spectrometry combined and principal component analysis. The results showed that the refrigeration heat recovery
after roasted whole lamb flavor components than baked at the end of the total increase of 66 species, the largest
increase in kinds of three kinds of aromatic hydrocarbons, aldehydes, alcohols, respectively, an increase of 22, 12,
10. Principal component analysis results showed that 9 flavor substances of refrigeration heat recovery after
baking aroma quality of sheep effect can be divided into aldehydes, acids and other substances; phenols;
hydrocarbons, aromatic hydrocarbons and esters; alcohols and ketones, such as the four major categories. Together,
they form the roast mutton characteristic of aroma components.
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