Influence of Cofermentation with Radish Shreds on the Flavor of Anyue Jar Meat

XIAO Lan;LI Xiexin;YANG Fang;ZHU Nan;LIU Yanjia;XIAN Dandan;College of Food Science, Sichuan University of Tourism;

Anyue jar meat;;radish shreds;;flavor components;;fermentation

In this paper, we aimed to analyze the influence of cofermentation with radish shreds on the flavor of Anyue jar meat. The volatile flavor compounds of the meat and the radish shreds were analyzed during the fermentation process by head-spacesolid phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS).As a result, a total of 301 volatile components, belonging to 11 chemical classes, were detected in the fermented meat and radish shreds. There were significant defferences in the types and contents of volatile compounds present in the two samples. There were 31 alcohols detected in the fermented radish shreds and 27 in the fermented meat. A total of 57 esters were detected in the fermented turnip shreds and 14 in the fermented meat. A total of 17 aldehydes were detected in the fermented radish shreds and 5 in the fermented meat. Seven acids were detected in the fermented radish shreds and 4 in the fermented meat. In total 13 ketones were detected in the fermented radish shreds and 7 in the fermented meat. In total 94 hydrocarbons were detected in the fermented radish shreds and 20 in the fermented meat.Alcohols were the most prominent volatile compounds in the fermented meat, followed by esters and hydrocarbons,while esters were the most abundant in the fermented radish shreds, followed by alcohols and hydrocarbons. The major flavors components in the fermented meat included n-hexanal, ethanol, 1-octene-3-alcohol, 3-hydroxy-2-butanone,acetic acid, ethyl acetate, ethyl propionate, ethyl hexanoate, and 2,2,4,6,6-pentamethylheptane. Consequently,cofermentation with radish shreds contributed to the formation of the characteristic flavor of Anyue jar meat.