title: Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME.
abstract: The volatile compounds of Chinese traditional smoke-cured bacon (CSCB) were studied using SPMS-GC/MS. There were 48 volatile compounds identified and quantified, which belonged to several classes of chemical: 1 alkane, 16 aldehydes, 5 ketones, 9 alcohols, 4 thioethers and thiols, 3 furans and 10 phenols compounds. All the volatile compounds except for alkane was responsible for CSCB characteristic flavor. The major volatile compounds of CSCB came from smoking, oxidation and Maillard reaction, etc. Many volatile compounds were not reported in previous paper isolated by steam distillation method or nitrogen purge-and-steam distillation method on CSCB. It should be because of different method of isolating volatile substances from CSCB. Among the fibers tested, CAR/PDMS (carboxen/polydimethylsiloxane) fiber coating showed the highest area counts for most volatile compounds. CAR/PDMS coating extracted better those compounds whose linear retention indices (LRI) was lower than 926 (on average) and DVB/CAR/PDMS (divinylbenzene/carboxen/polydimethylsiloxane) those with higher LRI.
authors.affiliation: Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province, Enshi, Hubei 445000, China; School of Chemistry and Environmental Engineering, Hubei Institute for Nationalities, Enshi, Hubei 445000, China. Electronic address: anyu58@yahoo.com.cn.
authors.forename: Ai-Nong
authors.initials: AN
authors.lastname: Yu
authors.affiliation: College of Chemistry and Environment Engineering, Beijing Technology and Business University, Beijing 100037, China.
authors.forename: Bao-Guo
authors.initials: BG
authors.lastname: Sun
authors.affiliation: School of Chemistry and Environmental Engineering, Hubei Institute for Nationalities, Enshi, Hubei 445000, China.
authors.forename: Da-Ting
authors.initials: DT
authors.lastname: Tian
authors.affiliation: School of Chemistry and Environmental Engineering, Hubei Institute for Nationalities, Enshi, Hubei 445000, China.
authors.forename: Wan-Yun
authors.initials: WY
authors.lastname: Qu
keywords: GC–MS; Meat; Smoke-cured bacon; Solid-phase microextraction; Volatile compounds