Abstract: Volatile components of smoke-cured beef, which is traditional food of southwest China, were trapped by condensing and dissolving in organic solvent (ether and n-pentane), using the nitrogen purge-and-steam distillation (NPSD) method. Quantitative analysis of the components obtained was carried out by gas chromatography(GC) with 1,2-dichlorobenzene, which was used as the internal standards. Qualitative analysis of the components obtained was carried out by gas chromatography-mass spectrometry (GC-MS). 38 compounds were identified. 11 Compounds were the first report in Chinese traditional smoke-cured meat. These compounds included phenol acetate, 3-ethylphenol, 1,2-epoxyhexadecane, 3,4-dimethyl-3-cyclohexen-1-carboxaldehyde, 5-ethyl-2-methylpyridine, 4-isopropenyl-5-methyl-4-hexen-1-al, 4-(2,5-dihydro-3-methoxyphenyl) butylamine, octadecanal, 4-propylguaiacol, 3-(2,2-dimethylpropylidene)bicyclo[3.3.1]nonane-2,4- dione and 4,7-dimethyl-3,8-phenanthroline. 24 Odor-active compounds are significant for the characteristic Chinese traditional smoke-cured beef aroma. Among them, the phenolic derivatived volatiles is important odor-active compounds for smoke-cured beef aroma.
Ai-Nong Yu and Bao-Guo Sun , 2005. Fidentification of Major Volatile Components in Chinese Traditional Smoke-cured Beef . Journal of Food Technology, 3: 435-439.