Detection and Analysis of Volatile Flavor Compounds of Cured Meat Made of Congjiangxiang Pig

The volatile flavor compounds and amino acids of the cured meat made of Congjiangxian pig were detected by SPME-GC/MS and HPLC technique.The results show that there are 90 volatile flavor compounds in the muscle of the cured meat,such as hexanoic acid ethyl ester,ethanol,pentanoic acid,tetramethylpyrazine,3-hydroxy-2-butanone,limonene,2,3-butanediol,acetophenone,acetic acid and butylated hydroxyl toluene,there are acids(13.46%),alcohols(18.93%),(esters(18.3%)) and aldehydes(4.21%) in the total tested compounds,there are 17 amino acids in the lean meat of cured meat and the contents of glutamic acid,total protein,necessary amino acid and tasty amino acid are 4.43%,27.71%,12.14% and(12.23%) in 17 tested amino acids respectively.