Analysis of Volatile Flavor Substances in Different Parts of Muscle of Albas Cashmere Goat
In order to investigate the muscle flavor characteristics of different parts of Albas cashmere goat,the back leg,neck,tenderloin and foreleg muscle tissue from 36-month-old Albas cashmere goats were selected as the experimental subject.The volatile flavor compounds in Albas mutton were analyzed using solid phase micro-extraction and gas chromatography-mass spectrometry.The results revealed the identification of 129 types of volatile flavor compounds in Albas mutton,including des,17 alcohols,15 ketones,11 esters,15 acids,18 aromatics,16 alkanes,7 olefins and 13 other compounds.The foreleg muscles exhibited a high relative content of aldehydes and ketones which significantly contribute to the formation of mutton flavor.Based on relative odor activity value(ROVA)analysis,hexal,nonaldehyde(nonal),heptyl compound(heptyl),3-hydroxy-2-butanone and 1-octene-3-ol were identified as meat.In conclusion,the analysis of differences in muscle flavor composition among different parts of Albas cashmere goat will provide valuable data support for determining appropriate cooking methods for each part.
NETL
NSTL
万方数据
