安徽农业科学Issue(5)：2725-2727,3.
宁夏滩羊不同部位肉中挥发性风味物质分析
Volatile Flavor Composition in Mutton of Ningxia Tan Sheep
摘要
Abstract
[ Objective] To analyze the volatile flavor compounds in mutton of different parts of Ningxia Tan sheep. [ Method] The volatile flavor compounds in mutton were identified and quantified using the solid phase micro-extraction (SPME) method combined with GC-MS analysis. [Result] The proportion of aldehydes in volatile compounds was the highest in the mutton of most parts of Ningxia Tan sheep,but no 4-methyl acid and 4-methyl nonyl acid was detected in the mutton. Aldehydes may be important for the volatile flavor of mutton of Ningxia Tan sheep. [ Conclusion ] The study provides a basis for better development and use of Ningxia Tan sheep.关键词
宁夏滩羊/挥发性风味物质/固相微萃取/GC-MSKey words
Ningxia Tan sheep/ Volatile flavor compounds/ Solid phase micro-extraction/ GC-MS分类
农业科技引用本文复制引用
赵万余,李爱华..宁夏滩羊不同部位肉中挥发性风味物质分析[J].安徽农业科学,2012,(5):2725-2727,3.基金项目
宁夏回族自治区科技攻关计划项目. （）
