| abstract |
The present invention discloses a identification method of characteristic volatile compounds in meat or meat products, including: extracting volatile compounds from meat or meat products and detecting each component concentration; calculating odor activity value and contribution rate of each component; selecting N components whose cumulative contribution rate and odor activity value is respectively greater than preset value a and b, preparing a recombination model 1 of N components standard sample and odorless meat or meat products material, deleting one of N components, and preparing a recombination model 2 with odorless meat or meat products materials, comparing flavor of recombination model 1 with 2, wherein component caused difference in flavor is characteristic volatile compound of meat or meat products. The present invention can avoid inaccurate drawback of traditional method by single gas chromatography-olfactometry-mass spectrometry, and can accurately and quickly identify volatile compounds of meat or meat products, |