TY  - JOUR
T1  - Volatile Phenolic Derivatives and its Role in Chinese Traditional Smoke-cured Meat
AU - , Ainong Yu AU - , Baoguo Sun 
JO  - Journal of Food Technology
VL  - 4
IS  - 1
SP  - 29
EP  - 31
PY  - 2006
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2006.29.31
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2006.29.31
KW  - Aroma volatiles
KW  -phenolic derivatives
KW  -smoke-cured meat
KW  -methoxyphenols
KW  -alkylphenols
KW  -guaiacol
AB  - Chinese traditional smoke-cured meat (bacon, beef, mutton and chicken) was analysed with regard to its content of volatile phenolic derivatives. Volatile phenolic derivatives were trapped by adsorbing, condensing, and dissolving in organic solvent (ether and n-pentane), using the Nitrogen Purge-and-Trap (NPT) and the Nitrogen Purge-and-Steam Distillation (NPSD) method. Qualitative and quantitative characterizations of the extract were performed by means of gas chromatography-mass spectrometry and gas chromatography with a flame ionization detector, respectively. In all, 24 volatile phenolic derivatives were detected in Chinese traditional smoke-cured meat. Among all detected volatile phenolic derivatives, 12 phenol and alkylphenols, 10 methoxyphenols and 2 other phenols were detected. Phenols originated mainly from the pyrolysis of lignin when the  meat  was smoked. 4 phenols was new volatile phenolic derivatives in smoked food. These compounds included 5-methylguaiacol, 5-propenylguaiacol, phenol acetate and 2,6-di-tert-butyl-4-(N,N-dimethylaminomethyl)phenol. Volatile phenolic derivatives may be important not only for the odor of Chinese traditional smoke-cured meat, but also for the preservation of the smoke-cured meat and for color development.
ER  -