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Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction
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| Zeitschriftentitel: | World Rabbit Science |
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| Personen und Körperschaften: | , , , |
| In: | World Rabbit Science, 24, 2016, 4, S. 313 |
| Format: | E-Article |
| Sprache: | Unbestimmt |
| veröffentlicht: |
Universitat Politecnica de Valencia
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| Schlagwörter: |
| Zusammenfassung: | <jats:p><p>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.</p></jats:p> |
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| Umfang: | 313 |
| ISSN: |
1989-8886
1257-5011 |
| DOI: | 10.4995/wrs.2016.4464 |