Determination Of The Volatile Compounds Of Xinjiang Mutton With Different Temperature Treatment

The animal husbandry production area in Xinjiang is far away from industrial pollution.The relatively independent ecological area provides a natural barrier for prevention andcontrol of livestock epidemic, making Xinjiang mutton production pollution-free and purenatural. The characteristics mutton products in Xinjiang are renowned at home and abroadwith its fresh meat, good taste and unique flavor. The quality of famous Xinjiang muttonproducts, such as kebabs and bake complete mutton, are mainly controlled on experience,which lack of a stable standard and cause a poor homogeneity. The specific research contentsand results are as follows:1. Construct a testing method of mutton aroma.The volatile compounds of Xinjiang mutton was detected using the measurement ofHeadspace-Gas chromatography-Mass spectrometry (HS-GC-MS).The results showed that:29kinds of volatile components were detected in the muttonsamples which were heat at100℃, including6kinds of amines,2ketones,4alcohols,9aldehyde,1acid,5heterocyclic,1sulfide and1hydrocarbon.The number of compositions detected by HS is more than that by SPME, but the peakarea of compositions detected by HS is lower than that by SPME. The authenticity of thevolatile compositions of the samples was maximum retained because the head-space mixedgas of the samples were not concentrated or auxiliary extracted, but injected directly.2. According to the principal component analysis, the scatter diagrams of the principalcomponents were drawn, and the characteristic aroma compositions of the mutton wereconfirmed.The result of the scatter plot of principal component analysis showed:(1) In the common volatile components of different kinds of meat: the first principalcomponent was combined by Heptyl aldehyde, nonyl aldehyde2-Undecenal, tetradecanecomposition; the second principal component by hexanal and1-octen-alcohols; The third byoctyl aldehyde. Characteristics odor of pork was determined by the second principalcomponent; that of chicken was determined by the first principal component; beef the third;and mutton the third principal component.(2) In the common volatile components of different tissue of mutton: the first principa-l component was consisted by (S)-L-alanine ethylamide, dodecyl aldehyde, nonylaldeh-yde,octyl aldehyde,3,3-dimethyl piperidine,3-Azabicyclo[3.2.2]nonane; the secondprinc-ipal component by heptanal,(E)-2-decene aldehydes. The odor of muscle tissuewas mainly affected by the first principal component; that of fat and bone tissue wereinfl-uenced by the second principal component. (3) In the common volatile components of mutton from different regions: the firstprin-cipal component was consisted by heptaldehyde,decanal,six dithiane,2,4-Bis(hydroxy-a-mino)-5-nitro-pyrimidine; the second principal component by (S)-L-alanine ethyl amide, S(+)-1-Cyclohexyl amine, Octanal,3-Azabicyclo[3.2.2]nonane, tetradecane, dimethyl tri-sulfide; the third by2-nonene-1-ol, nonylaldehyde, dodecylaldehyde,3,3-dimethyl-pipe-ridine. The characteristic odor of Xinjiang and Changchun mutton was determined by the second principal component; that of Northern Shaanxi mutton was determined by the third principal component; and Ningxia the first principal component.3. The relationship between high load compositions of the principal components and c-haracteristics odor of meat was studied.