Abstract
The samples of Anyue ceramic-pot sealed meat produced in January, April, July and October were collected and analyzed by electronic nose, electronic tongue and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Artificial sensory evaluation showed that there was no significant difference in the flavor of each Anyue ceramic-pot sealed meat sample (P＞0.05). Electronic nose analysis showed that Anyue ceramic-pot sealed meat had significant difference in odor between January and April (P＜0.05), while other samples had no significant difference (P＞0.05). Electronic tongue analysis showed that Anyue ceramic-pot sealed meat produced in January and October had significant difference in taste (P＜0.01), and other samples also had significant difference (P＜0.05). GC-MS analysis showed that there were significant differences in the types and relative contents of volatile substances among the samples. 53 kinds of volatile substances were detected in the ceramic-pot sealed meat of January, and 56 kinds of them were detected in the ceramic-pot sealed meat of April, with the relative content of volatile substances as high as 88.60%. 73 kinds of volatile substances were detected in the ceramic-pot sealed meat of July, with the relative content of volatile substances only 50.68%, and 70 kinds of them were detected in the ceramic-pot sealed meat of October. The characteristic flavor substances in fermented Anyue ceramic-pot sealed meat mainly include ethanol, acetaldehyde, 1-octene-3-alcohol, 3-hydroxy-2-butanone, acetic acid and ethyl acetate. Moreover, the characteristic flavor substances in Anyue ceramic-pot sealed meat produced in different seasons were different. Isoamyl alcohol, 2,2,4,6,6-pentamethylheptane, 4-hydroxy-2-butanone and ethyl propionate may be the characteristic flavor substances of Anyue ceramic-pot sealed meat produced in January. Amyl formate, furan, acetone, n-hexane and carbon disulfide may be the characteristic flavor substances of Anyue ceramic-pot sealed meat produced in April. 1,3,5-trimethylbenzene may be the characteristic flavor substance of Anyue ceramic-pot sealed meat produced inJuly. Butyl acetate, ethyl propionate, 3-ethyl-2,5-methylpyrazine, 1,3-divinylbenzene and n-ethylpropionamide may be the characteristic flavor substance of Anyue ceramic-pot sealed meat produced in October. Low temperature and long term fermentation was beneficial to the formation of characteristic flavor substances in Anyue ceramic-pot sealed meat.
Publication Date
2-18-2023
First Page
12
Last Page
17,104
DOI
10.13652/j.issn.1003-5788.2020.12.003
Recommended Citation
LIU, Wei; XIAO, Lan; YANG, Fang; LI, Juan; HE, Lian; ZHOU, Li-xin; and YANG, Kang
(2023)
"Effects of different production seasons on volatile flavor compounds of Anyue ceramic-pot sealed meat,"
Food and Machinery: Vol. 36:
Iss.
12, Article 3.
DOI: 10.13652/j.issn.1003-5788.2020.12.003
Available at:
https://www.ifoodmm.cn/journal/vol36/iss12/3
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