Study On Flavor Compounds Of Chinese Bacon In China

Chinese bacon is a traditional meat product with a long history.It has a unique flavor due to its marinating and smoking process,and is widely loved by consumers.Flavor is one of the key indicators for evaluating the quality of Chinese bacon.In order to understand the flavor characteristics of Chinese bacon in various regions of my country,clarify the key flavor substances of Chinese bacon in Hunan,and provide a reference for the formulation of Chinese bacon grading standards and the modernization of traditional production processes.The physicochemical and flavor characteristics of Chinese bacon,Hubei Chinese bacon,Guangdong Chinese bacon,Guizhou Chinese bacon,Sichuan Chinese bacon,Yunnan Chinese bacon,and Chinese bacon produced by homemade green processing technology were compared.The specific research results are as follows:(1)The moisture content of Chinese bacon varies greatly in different regions,and the moisture content of Chinese bacon is related to the hardness of Chinese bacon.Yunnan Chinese bacon has the highest moisture content,with an average of 49.14%,and the lowest hardness,with an average of 4790.75 g.Guangdong Chinese bacon has the lowest moisture content,with an average of 20.41%,and the highest hardness,with an average of 24642.1 g.The salt content of different Chinese bacon varies greatly.Guangdong Chinese bacon is mainly cured with sugar,the overall taste is sweet,and the salt content is the lowest,only 0.66%.Among them,Guizhou Chinese bacon has the highest salt content,with an average content of 4.45%.(2)The content of flavor nucleotides in Chinese bacon in different regions is502.71-2014.1 mg/100 g,and Sichuan Chinese bacon > Guizhou Chinese bacon >Hubei Chinese bacon > Yunnan Chinese bacon > homemade Chinese bacon >Guangdong Chinese bacon > Hunan Chinese bacon,IMP is the Mainly taste nucleotides.The content of free amino acids in Chinese bacon was 502.75-2014.10mg/100 g,and Guizhou Chinese bacon > Sichuan Chinese bacon > Hubei Chinese bacon > Guangdong Chinese bacon > Yunnan Chinese bacon > Hunan Chinese bacon > homemade Chinese bacon.Alanine,glutamic acid,hydroxyproline and arginine are the main free amino acids in Chinese bacon.(3)The electronic nose,gas chromatography-mass spectrometry(GC-MS)and gas chromatography-ion mobility spectrometry(GC-IMS)were used to compare and analyze the volatile flavor compounds in Chinese bacon in different regions.The overall aroma characteristics of the six kinds of Chinese bacon were significantly different,and the overall aroma characteristics of Hunan Chinese bacon and Hubei Chinese bacon were similar.GC-MS analysis identified a total of 178 volatile compounds from 7 kinds of Chinese bacon,including phenols,alcohols,aldehydes,ketones,esters,and alkanes,of which phenols,aldehydes,alcohols,and ketones have relatively high content.A total of 78 volatile compounds were identified from 7 kinds of Chinese bacon by GC-IMS analysis.The types and contents of volatile flavor compounds in different Chinese bacon were quite different.Principal component analysis using GC-IMS data could better distinguish different kinds of Chinese bacon.(4)The key volatile flavor compounds of Hunan Chinese bacon were determined by flavor reorganization and deletion experiments to be methylcyclopentenolone,guaiacol,4-vinyl-2-methoxyphenol,dihydroxyeugenol,2-acetylfuran,nonanal,furfural,terpineol,methylthiopropanal.To sum up,Guizhou Chinese bacon and Sichuan Chinese bacon have better taste,and Yunnan Chinese bacon has the best volatile flavor.Different Chinese bacon has its own characteristics in terms of physicochemical properties,texture characteristics,taste and aroma.This study clarified the flavor characteristics of different Chinese bacon and the key volatile flavor compounds in Hunan Chinese bacon,which has a certain reference value for the industrial production of Chinese bacon and the formulation of quality grading standards.