Xi Linjie, Zhang Jing, Wu Ruixiao, Wang Tian, Ding Wu
College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China.
College of Horticulture, Northwest A&F University, Xianyang 712100, China.
Foods. 2021 Nov 19;10(11):2869. doi: 10.3390/foods10112869.
Zhenba bacon (ZB), a type of Chinese traditional bacon with a long history, has attracted considerable attention in the Southwest of China for its unique flavor. To elucidate the changing course of aroma components during the process of ZB, four stages of process stages were assessed by GC-MS and GC-IMS coupled with multivariate data analysis. A total of 44 volatile compounds were identified by GC-IMS, including 5 esters, 8 alcohols, 12 aldehydes, 3 ketones, 1 furan and 2 sulfides; 40 volatile compounds were identified by GC-MS, 4 ketones, 7 phenols, 8 alcohols, 6 esters, 6 aldehydes, and 6 other compounds were detected. During the curing period, the amount and content of esters in Zhenba bacon gradually increased. Phenols appear in large quantities during the smoking period. The VOCs (volatile organic compounds) in the gallery plots were the most diverse in YZ samples, which are mainly esters. POV (peroxide value) and TBARS (thiobarbituric acid reactive substance) showed that lipid oxidation played an important role in the formation of volatile flavor components of bacon. This study provides valuable analytical data to explain the flavor formation of Zhenba bacon.
镇巴腊肉是一种历史悠久的中国传统腊肉，以其独特风味在中国西南部备受关注。为阐明镇巴腊肉加工过程中香气成分的变化过程，采用气相色谱-质谱联用仪（GC-MS）和气相色谱-离子迁移谱仪（GC-IMS）结合多元数据分析对四个加工阶段进行了评估。通过GC-IMS共鉴定出44种挥发性化合物，包括5种酯类、8种醇类、12种醛类、3种酮类、1种呋喃类和2种硫化物；通过GC-MS鉴定出40种挥发性化合物，检测到4种酮类、7种酚类、8种醇类、6种酯类、6种醛类和6种其他化合物。腌制期间，镇巴腊肉中酯类的含量和种类逐渐增加。烟熏期间酚类大量出现。YZ样品中挂杆晾晒阶段的挥发性有机化合物（VOCs）种类最多，主要为酯类。过氧化值（POV）和硫代巴比妥酸反应物（TBARS）表明脂质氧化在腊肉挥发性风味成分的形成中起重要作用。本研究为解释镇巴腊肉风味形成提供了有价值的分析数据。
