|
|
|
| Analysis of Characteristic Volatile Flavor Components in Aseptic Vacuum Packaged Spiced Mutton |
| BAI He, LUO Ruiming, WANG Yongrui, DING Dan, SHEN Fei, BAI Shuang |
| School of Agriculture, Ningxia University, Yinchuan 750021, China |
|
|
|
|
Abstract In order to identify the characteristic aroma of spiced mutton in aseptic vacuum packaging, the volatile components were analyzed by solid-phase microextraction followed by gas chromatography-mass spectrometry, and the characteristic aroma components were further determined by sensory threshold combined with relative odor activity value (ROAV). A total of 67 volatile compounds were detected including 14 alcohols, 17 aldehydes, 8 acids, 7 ketones, 3 esters, 10 alkanes and 8 other compounds. The contribution of each aroma component to the overall flavor of spiced mutton was evaluated by their ROAVs. Fourteen key volatile components were identified, viz., octanol, 1-octene-3-ol, linalool, 4-terpenol, (E)-2-nonenal, (E)-2-octenal, phenylpropanal, decanal, heptanal, hexanal, nonanal, octanal, 2-undecanone, 6-methyl-5-heptene-2-one. These substances were important contributors to the aroma of aseptic vacuum packaged spiced mutton.
|
|
|
|
|
|
|
|
|
|
|
2020, Vol. 34 
