Volatile Compounds of Cured Rabbit Hind Leg as Affected by Different Curing Time

Abstract:

Volatile compounds of stewed rabbit with the different curing time（0 h、12 h、24 h、36 h and 48 h） were analyzed by electronic nose and gas chromatography-mass spectrometry（GC-MS）. Results of electronic nose showed that rabbit with different curing time can be identified to some extent. GC-MS results showed that the volatile components included 60 species，24，44，43，44，47 were measured in five groups. The main component of pickled processed flavor substances are mainly aldehydes，hydrocarbons and alcohols，and the most was aldehydes. Pickled flavor components of 36 h has the highest total peak area.