SDE-GC-MS结合GC-O对比熟湖南腊肉和熟广东腊肉的挥发性风味成分

采用同时蒸馏萃取法提取熟广东腊肉和熟湖南腊肉的挥发性风味成分，并结合气相色谱-质谱联用技术和气相色谱-嗅闻技术对萃取成分进行鉴定。结果显示，熟广东腊肉共鉴定出挥发性成分共31 种，其中酯类10 种（49.20%）、醛类14 种（27.37%）、酮类1 种（1.50%）、杂环类3 种（2.51%）、醇类1 种（0.82%）、酚类1 种（0.41%）、烃类1 种（0.11%）；熟湖南腊肉的挥发性成分共71 种，其中酚类19 种（46.46%）、烷烃类17 种（13.62%）、醚类3 种（12.45%）、苯类8 种（4.41%）、醛类9 种（4.65%）、醇类3 种（3.02%）、酮类7 种（1.80%）、杂环类5 种（1.33%）。经气相色谱-嗅闻确定熟湖南腊肉中的8 种关键性风味成分为：2-甲基吡嗪、2-环戊烯-1-酮、壬醛、5-甲基糠醛、苯甲醛、愈创木酚、十六醛、丁香酚；熟广东腊肉中的5 种关键性风味成分为：2-乙酰基呋喃、1-辛烯-3-醇、反,反-2,4-壬二烯醛、反-2,4-癸二烯醛、2-十一醛。两产地腊肉挥发性成分的主要差异在于酚类、酯类及醛类化合物的种类和含量。

Comparative Analysis of Volatile Flavor Compounds of Cooked Hunan and Guangdong Bacon by Simultaneous Distillation and Extraction Combine with Gas Chromatography-Mass Spectrometry (SDE-GC-MS) and Gas Chromatography-Olfactometry (GC-O)

The volatile flavor components in cooked Hunan and Guangdong bacon were analyzed and compared by
simultaneous distillation and extraction (SDE) combine with gas chromatography-mass spectrometry (GC-MS) and gas
chromatography-olfactometry (GC-O). The results showed that 31 volatile compounds were identified in Guangdong bacon,
which belong to several classes of chemicals including 10 esters (49.20%), 14 aldehydes (27.37%), 1 ketone (1.50%), 3
heterocyclic (2.51%), 1 alcohols (0.82%), 1 phenolic (0.41%), and 1 hydrocarbon (0.11%) while 71 volatile compounds were
identified in Hunan bacon, including 19 phenols (46.46%), 17 hydrocarbons (13.62%), 3 ethers (12.45%), 8 benzene (4.41%),
9 aldehydes (4.65%), 3 alcohols (3.02%), 7 ketones (1.80%), and 5 heterocyclic (1.33%). Eight key aroma compounds were
evaluated in Hunan bacon by GC-O, including 2-methylpyrazine, 3-methyl-2-cyclopenten-1-one, nonanal, 5-methyl furfural,
benzaldehyde, guaiacol, and hexadecanal, eugenol, while five key aroma compounds in Guangdong bacon, including
2-acetylfuran, 1-octen-3-ol, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and 2-undecanal. The main differences between
Hunan and Guangdong bacons were in the composition and contents of phenolics, volatile flavor esters and aldehydes.