Analysis of Changes of Flavor Compounds of Prepared Braised Rabbit Meat Dishes During Storage at Room Temperature Based on SPME-GC-MS
In order to study the change rule of flavor of prepared braised rabbit meat dishes during storage,solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)is used to identify volatile flavor compounds of prepared braised rabbit meat stored at room temperature for 1,30,60,90,120,150 d.The results show that a total of 58 volatile flavor compounds are detected during storage.Aldehydes and hydrocarbons are the main flavor compounds in braised rabbit meat at the 0th,30th,60th days of storage.The relative content of ethers increases gradually at the later stage of storage,while the relative content of phenols and ketones decreases gradually with the extension of storage time.The total number of identified volatile flavor compounds decreases significantly after 60 days of storage.Alcohols,aldehydes and phenols are the main components affecting the aroma changes of braised rabbit meat during storage,while olefins are the main aroma components causing flavor differences during storage.The analysis of relative odor activity values shows that the key aroma components characterizing braised rabbit meat during storage gradually transform from aldehyde and phenolic compounds mainly composed of phenylacetaldehyde,nerol aldehyde,(E,E)-2,4-decadienal,ethyl sorbate,3-ethylphenol,4-vinyl-2-methoxyphenol and so on to(E,E)-2,4-nonadienal,and the aroma compounds of braised rabbit meat gradually decline.
NETL
NSTL
万方数据
维普
