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| Analysis of Characteristic Volatile Flavor Substances of Traditional Charcoal Roasted Lamb Legs |
| MA Jianrong1,2, PAN Teng1, WANG Zhenyu1, LIU Huan1, ZHANG Dequan1,*, DING Wu2,* |
| 1.Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China |
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Abstract In this study, the volatile flavor substances of roasted lamb legs from three representative traditional charcoal roasting processes were determined by solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that a total of 8 categories of 69 volatile flavor substances were detected. Seventeen characteristic volatile flavor substances were selected out. Fifteen characteristic volatile flavor substances were common to the three samples: hexanal, enanthal, 2-pentyl-furan, 1-octanol, nonanal, decanal, (E)-2-nonenal, dodecanal, (E,E)-2,4-decadienal, undecanal, 1-octen-3-ol, N-heptanol, N-caprylic alcohol, (E)-2-octen-1-ol, and 2-methylphenol. The flavor characteristics of traditional charcoal roasted lamb legs were defined as light fatty, grassy, roasted, fermented and smoked.
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2019, Vol. 33 
