Comparison between Volatile Compounds in Fast, Factory Dry-smoked and Traditional Air Dry-smoked Xiang-xi Chinese Bacon
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Abstract:
The main volatile compounds in traditional Xiang-xi Chinese bacon produced by rapid dry-smoking in a factory and traditional air dry-smoking were analyzed. Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to determine the volatile compounds. Samples were obtained at end of curing, 2 and 6 days after drying and smoking for factory products, and after 5, 15, and 30 days for traditional dry-smoked products. The differences between finished products in the volatile flavor compounds were also compared. In total, 73 and 76 distinct volatile compounds were identified from factory products and traditional air-dried products, respectively. The main compounds in Xiang-xi Chinese bacon were esters, acids, aldehydes, ketones, phenols, and hydrocarbons. The main compounds in finished factory products were phenols (62.50%), aldehydes (8.95%), and hydrocarbons (5.08%), and in air-dried finished bacon were phenols (14.80%), esters (0.91%), and hydrocarbons (0.68%). The variation and relative contents of volatile compounds were higher in factory products than that in air-dried products.
