Abstract:The volatile flavor compounds of roast pigeon were identified and quantified by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (GC×GC-TOF MS) using ethyl decanoate as internal standard. A total of 111 compounds were detected which including 21 alcohols, 15 esters, 14 aldehydes, 12 ketones and 3 acids, 10 sulfur compounds, 8 alkanes, 8 alkenes, 8 pyrazines, 2 furans and 10 other compounds. The highest relative percentage of volatile flavor compounds was sulfur compounds, followed by aldehydes and alcohols. The contents of diallyl disulfide, allylmethyldisulfide and 1-allyl-2-isopropyldisulfide were 20653.10 μg/kg, 2338.33 μg/kg and 1006.57 μg/kg, respectively. The contents of hexanal, glutaraldehyde and benzaldehyde in aldehydes were the highest, which were 4836.47 μg/kg, 469.91 μg/kg and 442.10 μg/kg, respectively. The contents of 1-octene-3-ol, 2-ethyl-1-hexanol and 1-pentanol in alcohols were 1204.27, 1134.45 and 422.35 μg/kg, respectively. Esters, ketones, pyrazines and other substances also constituted the flavor characteristics of roast pigeon. The highest content of the identified compounds was diallyl disulfide, followed by hexanal and allylmethyldisulfide. The OAV values of these three compounds were also relatively high, which significantly contributed to the aroma of roast pigeon. Therefore, these three compounds were the main characteristic aroma substances of roast pigeon.
