Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS

Abstract

Zhenba bacon (ZB), a type of Chinese traditional bacon with a long history, has attracted considerable attention in the Southwest of China for its unique flavor. To elucidate the changing course of aroma components during the process of ZB, four stages of process stages were assessed by GC–MS and GC–IMS coupled with multivariate data analysis. A total of 44 volatile compounds were identified by GC–IMS, including 5 esters, 8 alcohols, 12 aldehydes, 3 ketones, 1 furan and 2 sulfides; 40 volatile compounds were identified by GC–MS, 4 ketones, 7 phenols, 8 alcohols, 6 esters, 6 aldehydes, and 6 other compounds were detected. During the curing period, the amount and content of esters in Zhenba bacon gradually increased. Phenols appear in large quantities during the smoking period. The VOCs (volatile organic compounds) in the gallery plots were the most diverse in YZ samples, which are mainly esters. POV (peroxide value) and TBARS (thiobarbituric acid reactive substance) showed that lipid oxidation played an important role in the formation of volatile flavor components of bacon. This study provides valuable analytical data to explain the flavor formation of Zhenba bacon.

Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS

“…The content of hexanal in the four muscles was relatively high, and the content of hexanal in pork ham was significantly higher than that in the other muscles ( p < 0.05). It is a common VOC in meat products, with a charming grass flavor [ 29 ].…”

The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations

“…Zhenba bacon had the lowest VOC content when fresh. The type and content of VOCs increased with an increase in the treatment duration, resulting in a large number of phenolic substances [ 4 ]. There were 36 kinds of common VOCs and three kinds of VOCs, which included 10 ketones, 9 phenols and 5 aldehydes, which accounted for the main VOC.…”

“…With increasing consumer awareness, there has been increased research interest within the food industry on the quality and improvement of smoked meat [ 2 , 3 ]. To improve the quality of smoked meat, researchers have explored the significance of the smoking parameters—e.g., the chemical compositions of the smoke, and the smoking temperature and duration—in generating smoked foods, which are attributed to the diverse compounds present in smoked products due to the incomplete combustion of wood; the interactions between the smoked chemical components and the meat components; the effects of the heat generated by the wood combustion on the meat components (e.g., lipid, protein and carbohydrates); and the complex effects of smoking on the unique sensory and aroma qualities of meat products [ 4 , 5 ]. The published literature shows the different smoking conditions and smoked constituents that have been commonly explored to enhance the quality of smoked meat.…”

Temporal dynamics of aroma compounds and precursors in dry‐fried shredded beef during culinary processing

“…HS-GC-IMS is a swift and sensitive technique for detecting volatile compounds in samples (Thomas et al, 2021). Although GC-IMS helps identify aroma compounds in food, such as chicken, Zhenba bacon, walnut, and fish (Chen et al, 2021a(Chen et al, , 2021b(Chen et al, , 2022a(Chen et al, , 2022bWang et al, 2021;Xi et al, 2021;Xu et al, 2021), its application for analysing volatile flavours in dry-fried shredded beef is very limited.…”