|
|
|
| Volatile Flavor Compounds of Tujia Bacon |
| ZHAO Bing;CHENG Xiao-yu;ZHANG Shun-liang;PAN Xiao-qian;QU Chao;QIAO Xiao-ling;WANG Shou-wei |
| China Meat Research Center, Beijing 100068, China |
|
|
|
|
Abstract Tujia bacon, a traditional meat product of the Tujia Nationality, was analyzed by GC-MS for volatile flavor
compounds. A total of 64 volatile flavor compounds were identified, including 12 acids (29.56%), which were mostly
responsible for the flavor of Tujia bacon, ethyl acetate (9.58%), 12 phenolic compounds (15.91%), 10 acids (12.38%), 9
ketones (4.87%), 7 aldehydes (8.80%), 5 alcohols (22.18%) and 3 compounds containing sulfur or nitrogen (0.94%). These
volatile compounds together gave rise to the unique and strong flavor of Tujia bacon.
|
|
|
|
|
|
|
|
|
|
|
2013, Vol. 27 
