Analysis and Comparison of Volatile Flavor Compounds in Different Styles of Chinese Traditional Bacon
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this work, the discrepancies in the volatile flavor compounds found in Hunan-, Sichuan-, and Cantonese-style bacons were studied using an electronic nose and headspace solid-phase microextraction method combined with gas chromatography-mass spectrometry (SPME-GC-MS). Principal component analysis based on data obtained from the electronic nose showed significant differences in the aromatic characteristics of Cantonese-style bacons and the other two styles of bacons, while the aromatic characteristics of Hunan-style bacons were similar to those of Sichuan-style bacons. For the Hunan-, Sichuan-, and Cantonese-style bacons, 32, 38, and 42 volatile flavor compounds were identified, respectively, including hydrocarbons, alcohols, aldehydes, ketones, esters, and furans. The only volatile components detected in all three styles of bacon were undecane, dodecane, tetradecane, and 2,6,10,14-tetramethylhexadecane. In Sichuan- and Hunan-style bacons, 25 volatile flavor compounds were identified, including 2-methylphenol, 2-methoxyphenol, 2-methoxy-5-methylphenol, and 2-furanmethanol. On the other hand, although most of the aldehydes and alcohols, as well as all the esters were detected in Cantonese-style bacons, phenols and furans were not detected. The results of this study could provide a theoretical reference for the development and control of typical flavor compounds in Chinese traditional bacons during their processing.
