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| Analysis of Characteristic Aroma Substances of Shaanxi Featured Diced Meat |
| QI Lige, YANG Xiandong, GAO Zhenpeng, YUE Tianli, WANG Zhouli |
| College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China |
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Abstract The volatile components of 11 samples of diced meat available on the market in Shaanxi province were detected by solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) and the major aroma components were qualified and quantitated. The characteristic aroma components were identified by odor activity values (OAVs). The results showed that the volatile aroma substances identified were alcohols, aldehydes, acids, ketones, esters, ethers, terpenes and heterocyclic compounds. A total of 18 volatile aroma components with OAVs greater than 10 and acetic acid were selected as the characteristic aroma components, including nine aldehydes, namely acetaldehyde, valeraldehyde, hexanal, heptanal, nonanal, decanal, 2-methylpropanal, 2-methylbutanal and 3-methylbutanal; two acids, acetic acid and butyric acid; two alcohols, 1-heptanol and linalool; one heterocyclic substance, 2-pentyl furan; five terpene compounds, α-pinene and β-pinene, myrcene, 3-carene and limonene; and one ether compound, estragole.
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2021, Vol. 35 
