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

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...

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Autores principales:	Linjie Xi, Jing Zhang, Ruixiao Wu, Tian Wang, Wu Ding
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	Chinese bacon volatile organic compounds GC-MS GC-IMS Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/a2dea51f0f8b49f0a2c8a3686979cdc6
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spelling	oai:doaj.org-article:a2dea51f0f8b49f0a2c8a3686979cdc62021-11-25T17:36:42ZCharacterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS10.3390/foods101128692304-8158https://doaj.org/article/a2dea51f0f8b49f0a2c8a3686979cdc62021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2869https://doaj.org/toc/2304-8158Zhenba 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.Linjie XiJing ZhangRuixiao WuTian WangWu DingMDPI AGarticleChinese baconvolatile organic compoundsGC-MSGC-IMSChemical technologyTP1-1185ENFoods, Vol 10, Iss 2869, p 2869 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Chinese bacon volatile organic compounds GC-MS GC-IMS Chemical technology TP1-1185
spellingShingle	Chinese bacon volatile organic compounds GC-MS GC-IMS Chemical technology TP1-1185 Linjie Xi Jing Zhang Ruixiao Wu Tian Wang Wu Ding Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS
description	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.
format	article
author	Linjie Xi Jing Zhang Ruixiao Wu Tian Wang Wu Ding
author_facet	Linjie Xi Jing Zhang Ruixiao Wu Tian Wang Wu Ding
author_sort	Linjie Xi
title	Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS
title_short	Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS
title_full	Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS
title_fullStr	Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS
title_full_unstemmed	Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS
title_sort	characterization of the volatile compounds of zhenba bacon at different process stages using gc–ms and gc–ims
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/a2dea51f0f8b49f0a2c8a3686979cdc6
work_keys_str_mv	AT linjiexi characterizationofthevolatilecompoundsofzhenbabaconatdifferentprocessstagesusinggcmsandgcims AT jingzhang characterizationofthevolatilecompoundsofzhenbabaconatdifferentprocessstagesusinggcmsandgcims AT ruixiaowu characterizationofthevolatilecompoundsofzhenbabaconatdifferentprocessstagesusinggcmsandgcims AT tianwang characterizationofthevolatilecompoundsofzhenbabaconatdifferentprocessstagesusinggcmsandgcims AT wuding characterizationofthevolatilecompoundsofzhenbabaconatdifferentprocessstagesusinggcmsandgcims
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Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS

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