Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction

Y.J. Xie; Z.F. He; E. Zhang; H.J. Li

doi:10.4995/wrs.2016.4464

Authors

Y.J. Xie Southwest University
Z.F. He Southwest University
E. Zhang Chongqing institute for food and drug control
H.J. Li Southwest University

DOI:

https://doi.org/10.4995/wrs.2016.4464

Keywords:

rabbit meat, simultaneous distillation extraction, odour active value, gender, gas chromatograph mass spectrometry

Abstract

This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat. A total of 35 volatile compounds were identified by gas chromatography–mass spectrometry and quantified with 2, 4, 6-thimethylpyridine as internal standard. Seventeen volatile aldehydes, 4 alcohols, 2 ketones, 2 acids, 1 heterocyclic compound, 2 alkanes and 7 esters were detected. Hexanal, heptanal, octanal, nonanal, (E, E)-2, 4-decadienal, 1-octen-3-ol and (Z)-2-decenal were the key odorant compounds, with high relative odour activity value. Furthermore, the concentration of volatile compounds in male rabbit meat was higher than that in female rabbit meat.

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Author Biographies

Y.J. Xie, Southwest University

College of Food Science

Z.F. He, Southwest University

College of Food Science

H.J. Li, Southwest University

College of Food Science

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