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| Analysis of Main Rancid Compounds from Cured Meat Products by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry |
| LI Ying-ying, SONG Yong-qing, LI He-nan, GUO Wen-ping, WANG Shou-wei |
| China Meat Food Research Center, Beijing 100068, China |
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Abstract In this paper, the main volatile compounds responsible for rancidity in cured meat products were analyzed by solid phase microextraction (SPME) coupled with gas chromatography -mass spectrometry (GC-MS). The results showed that the main rancid compounds of cured meat products were (E,E)- 3-octen-2-one, 2-octenal, (E)- 2-tridecenal, and (E)-2,4- decadienal, individually or jointly responsible for the rancid flavor.
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2014, Vol. 28 
