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Analysis of Characteristic Aroma Compounds of Ningxia Tan Mutton

Yang Bo

Open publisher page 2 citations

Abstract

To research characteristic aroma compounds of Ningxia Tan mutton,the volatile compounds in the mutton was extracted by headspace solid-phase microextraction(HS-SPME),and analyzed by gas chromatography-mass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O).The optimum pre-extraction conditions for mutton samples were determined as 75 μm CAR/PDMS,60 ℃ and 30min.Totally 43 volatile flavor compounds werethen identified by GC-MS and GC-O,including 5 hydrocarbons,12 aldehydes,5 ketones,6 alcohols,6 acids,7 ester and 2 cyclo-compounds.Among these volatile flavor compounds,hexanal,heptanal,hexanoic acid-ethyl ester,nonanal,1-nonanol and tetradecanoic acid made a greater contribution to the flavor of Ningxia Tan mutton.

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What this paper is about

To research characteristic aroma compounds of Ningxia Tan mutton,the volatile compounds in the mutton was extracted by headspace solid-phase microextraction(HS-SPME),and analyzed by gas chromatography-mass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O).The optimum pre-extraction conditions for mutton samples were determined as 75 μm CAR/PDMS,60 ℃ and 30min.Totally 43 volatile flavor compounds werethen identified by GC-MS and GC-O,including 5 hydrocarbons,12 aldehydes,5 ketones,6 alcohols,6 acids,7 ester and 2 cyclo-compounds.Among these volatile flavor compounds,hexanal,heptanal,hexanoic acid-ethyl ester,nonanal,1-nonanol and tetradecanoic acid made a greater contribution to the flavor of Ningxia Tan mutton.

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Available abstract

To research characteristic aroma compounds of Ningxia Tan mutton,the volatile compounds in the mutton was extracted by headspace solid-phase microextraction(HS-SPME),and analyzed by gas chromatography-mass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O).The optimum pre-extraction conditions for mutton samples were determined as 75 μm CAR/PDMS,60 ℃ and 30min.Totally 43 volatile flavor compounds werethen identified by GC-MS and GC-O,including 5 hydrocarbons,12 aldehydes,5 ketones,6 alcohols,6 acids,7 ester and 2 cyclo-compounds.Among these volatile flavor compounds,hexanal,heptanal,hexanoic acid-ethyl ester,nonanal,1-nonanol and tetradecanoic acid made a greater contribution to the flavor of Ningxia Tan mutton.

Key concepts: Nonanal, Hexanal, Aroma, Heptanal, Chemistry, Hexanoic acid, Flavor, Octanal

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