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.
Ansorena D., Gimeno O., Astiasarán I. and Bello J. (2001). Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona. Food Research International34: 67-75.
2.
Belitz H.-D. and Grosch W. (1987). Lipids in Food Chemistry. Berlin: Springer Verlag, pp. 128-200.
3.
Bruna J.M., Hierro E.M., de la Hoz L., Mottram D.S., Fernandez M. and Ordóňez J.A. (2001). The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages. Meat Science59: 97-107.
4.
Buscailhon S., Berdagué J.L. and Monin G. (1993). Time related changes in volatile compounds of lean tissue during processing of French dry-cured ham. Journal of the Science of Food and Agriculture63: 69-75.
5.
Dirinck P., Van Opstaele F. and Vandendriessche F. (1997). Flavor difference between northern and southern European cured hams. Food Chemistry59: 511-521.
6.
Forss D.A. (1972). Odour and flavor compounds from lipids. Progress in the Chemistry of Fats Other Lipids13(4): 181-258.
7.
Fujimaki M., Kim K. and Kurata T. (1974). Analysis and comparison of flavor constituents in aqueous smoke condensates from various woods. Agricultural and Biological Chemistry38(1): 45-52.
8.
Gianelli M.P., Flores M. and Toldrá F. (2002). Optimisation of solid phase microextration (SPME) for the analysis of volatile compounds in dry-cured ham. Journal of the Science of Food and Agriculture82: 1703-1709.
9.
Guillard A.-S., Le Quere J.-L. and Vendeuvre, J.-L. (1997). Emerging research approaches benefit to the study of cooked cured ham flavor. Food Chemistry59: 567-572.
10.
Guillen M.D. and Manzanos M.J. (1999). Smoke and liquid smoke. Journal of the Science of Food and Agriculture79(10): 1267-1274.
11.
Hansen L.L., Larsen A.E., Jensen B.B., Hansen-Møller J. and Barton-Grade P. (1994). Influence of stocking rate and faeces deposition in the pen at different temperatures on skatole concentraction (boar taint) in subcutaneous fat. Animal Production59(1): 99-110.
12.
Hierro E., De la Hoz L. and Ordóňez J. (2004). Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species. Food Chemistry85: 649-657.
13.
Hirokazu K., Kyousuke I., Hidehiko W. and Yoichi U. (2001). Study on the generation of pyrazines and change in amounts of volatile compounds in smoke during preparation of dried bonito . Nippon Shokuhin Kagaku Kogaku Kaishi48: 899-905.
14.
Huan Y., Zhou G., Zhao G., Xu X. and Peng Z. (2005). Changes in flavor compounds of dry cured Chinese ham during processing. Meat Science71: 291-299.
15.
Kostyra E. and Barylko-Pikielna N. (2006). Volatile composition and flavor profile identity of smoke flavourings. Food Chemistry and Preference17: 85-95.
16.
Machiels D., van Ruth S.M., Posthumus A.M. and Istasse L. (2003). Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta60: 755-764.
17.
Maga J.A. (1987). The flavor chemistry of wood smoke. Food Reviews International3(1): 139-183.
18.
Mateo J. and Zumalacarregui J.M. (1996). Volatile compounds in Chorizo and their changes during ripening. Meat Science44(4): 255-273.
19.
Mottram D.S. (1984). Organic nitrates and nitrites in the volatiles of cooked cured pork. Journal of Agriculture and Food Chemistry32: 343-345.
20.
Mottram D.S. (1998). Flavour formation in meat and meat products: a review. Food Chemistry62(4): 415-424.
21.
Raes K., Balcaen A., Dirinck P., De Winne A., Claeys E., Demeyer D. and De Smet S. (2003). Meat quality, fatty acid composition and flavour analysis in Belgian retail beef. Meat Science65: 1237-1246.
22.
Shahidi F., Rubin L.J. and D'Souza L.A. (1986). Meat flavor volatiles: A review of the composition, techniques of analysis and sensory evaluation . CRC Critical Reviews in Food Science and Nutrition24: 141-243.
23.
Specht K. and Baltes W. (1994). Identification of volatile flavor compounds with high aroma values from shallow-fried beef. Journal of Agriculture and Food Chemistry42: 2246- 2253.
24.
St Angelo A.J., Legendre M.G. and Dupuy H.P. (1980). Identification of lipoxygenase-linoleate decomposition products by direct gas chromatography-mass spectrometry. Lipids15: 45-49.
25.
Sun, B.-G. (2003). Food flavorings. Beijing: Chinese Chemical Industrial Impress. pp. 75-394.
26.
Sun B.-G., Tian H.-Y., Zheng F.-P., Liu Y.-P. and Xie J.-C. (2005). Meat aromas: characterictic structural unit of sulfur-containing compounds with a basic meat flavor. Perfumer and Flavorist30(11): 36-45.
27.
Sun J.-S. and Lu F. (2002). Study on pork characteristics of Chinese Wuzhishan Mini-pig. Pakistan Journal of Nutrition1(4): 169-173.
28.
Timon M.L., Carrapiso A.I., Jurado A. and Lagemaat J. (2004). A study of the aroma of fried bacon and fried pork loin. Journal of the Science of Food and Agriculture84: 825-831.
29.
Ventanas J., Cordoba J.J., Antequra T., Garcia C., Lopez-Bote C. and Asensio M.A. (1992). Hydrolysis and Maillard reactions during ripening of Iberian ham. Journal of Food Science57: 813- 815.
30.
Wettasinghe M., Vasanthan T., Temelli F. and Swallow K. (2001). Volatile flavor composition of cooked by-product blends of chicken, beef and pork: a quantitative GC-MS investigation. Food Research International34: 149-158.
31.
Yu A.-N. and Sun B.-G. (2005a). Flavor substances of Chinese traditional smoke-cured bacon. Food Chemistry89: 227-233.
32.
Yu A.-N. and Sun B.-G. (2005b). Identification of major volatile components in Chinese traditional smoke-cured beef. Journal of Food Technology3 (3): 435-439.
