@article{MAKHILLJFT2005337978,
    title = {Fidentification of Major Volatile Components in Chinese Traditional Smoke-cured Beef},
    journal = {Journal of Food Technology},
    volume = {3},
    number = {3},
    pages = {435-439},
    year = {2005},
    issn = {1684-8462},
    doi = {jftech.2005.435.439},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2005.435.439},
    author = {Ai-Nong Yu and},
    keywords = {},
    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.}
    }