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Changes in volatile organic compounds and lipid oxidation in traditional Chinese bacon during cold smoking

  • Xiang Li EMAIL logo , Qingyu Nie , Dan Liu and Yan Xu
Published/Copyright: October 25, 2021
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 17 Issue 11

Abstract

The smoking time of cold-smoked traditional Chinese bacon (TCB) in northeast Chongqing is not precisely controlled. In this study, the accumulation of, and changes in, volatile organic compounds (VOCs) during smoking were investigated by gas chromatography–ion mobility spectrometry (GC-IMS). Simultaneously, the lipid oxidation and sensory attributes of TCB were assessed. Thirty-nine VOCs were identified in samples, most of which were alcohols, aldehydes, ketones, and esters. Samples smoked for 12 and 15 days contained characteristic VOCs, mainly comprising phenols, esters, and heterocyclic compounds, which produce the flavor of mature TCB. Odorous substances other than characteristic VOCs reached their maximum or sub-maximum on day 12, which was consistent with the sensory assessment results. The peroxide value of TCB increased continuously with smoking; while 2-thiobarbituric acid reactive substances test (TBARS) values were at a lower level between days 9 and 12. Therefore, the recommended smoking time should be about 12 days.

Keywords: gas chromatography–ion mobility spectrometry; lipid oxidation; smoking time; traditional Chinese bacon; volatile organic compounds
Corresponding author: Xiang Li, Department of Agriculture and Forestry Science and Technology, Chongqing Three Gorges Vocational College, Chongqing, 404155, China, Phone: +86 15320715810, E-mail:

Funding source: University Innovation Research Group Program of Chongqing Municipal Education Commission

Award Identifier / Grant number: CXQTP19037

Funding source: Science and Technology Research Program of Chongqing Municipal Education Commission

Award Identifier / Grant number: KJZD-K201903501

Acknowledgments

The authors are grateful to Professor Junjie Lin for checking the statistical analysis and Simon Partridge for english editing.

  1. Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: This work was supported by Science and Technology Research Program of Chongqing Municipal Education Commission (Grant No. KJZD-K201903501); The University Innovation Research Group Program of Chongqing Municipal Education Commission (Grant No. CXQTP19037).

  3. Conflict of interest statement: The authors declare no potential conflict of interest.

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Received: 2021-02-26
Accepted: 2021-10-04
Published Online: 2021-10-25

© 2021 Walter de Gruyter GmbH, Berlin/Boston

Articles in the same Issue

  1. Frontmatter
  2. Articles
  3. Orange juice ultrafiltration: characterisation of deposit layers and membrane surfaces after fouling and cleaning
  4. Changes in volatile organic compounds and lipid oxidation in traditional Chinese bacon during cold smoking
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https://doi.org/10.1515/ijfe-2021-0065
Keywords for this article
gas chromatography–ion mobility spectrometry; lipid oxidation; smoking time; traditional Chinese bacon; volatile organic compounds

Articles in the same Issue

  1. Frontmatter
  2. Articles
  3. Orange juice ultrafiltration: characterisation of deposit layers and membrane surfaces after fouling and cleaning
  4. Changes in volatile organic compounds and lipid oxidation in traditional Chinese bacon during cold smoking
  5. Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying
  6. An energy dispersive X-ray fluorescence spectrometry approach for the identification of geographical origin of wheat flour
  7. Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method
  8. Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties
  9. Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods
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