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Food Science and Technology International
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Aromatic Constituents from Chinese Traditional Smoke-cured Bacon of Mini-pig

J.-C. Xie

Laboratory of Flavor and Fragrance, School of Chemical and Environmental Engineering Beijing Technology and Business University, Beijing 100037, PR. China, xjchun{at}th.btbu.edu.cn

B.-G. Sun

Laboratory of Flavor and Fragrance, School of Chemical and Environmental Engineering Beijing Technology and Business University, Beijing 100037, PR. China

S.-B. Wang

Laboratory of Flavor and Fragrance, School of Chemical and Environmental Engineering Beijing Technology and Business University, Beijing 100037, PR. China

Volatile composition of Chinese traditional smoke-cured bacon of Mini-pig breed was first characterized. Both headspace solid phase microextraction (SPME) and simultaneous distillation and solvent extraction (SDE) were performed. SDE exhibited efficiency in the extraction of representative aromatic volatiles especially the phenolic smoky flavors from the bacon sample. In total, 104 different components were found with the major quantity and kinds of aromas being the volatile saturated and unsaturated aldehydes from lipid oxidation and the phenolic compounds from smoke. Olfactory evaluation (GC-O) of the SDE extract revealed five basic odor patterns pertaining to 53 odor active regions and 47 odorants. Some key flavors accounting for the bacon aroma were (E, E)-2, 4-decadienal, 3-(methylthio) propanal, 2-furanmethanol, guaiacol, 3-ethylphenol and 2, 5-dimethylpyrazine.

Key Words: smoke-cured bacon • Mini-pig • volatiles • flavor • olfactometry • guaiacol

Food Science and Technology International, Vol. 14, No. 4, 329-340 (2008)
DOI: 10.1177/1082013208098331
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