Effect of antioxidants on volatile flavor components of Sichuan traditional bacon lay in -18 ℃
The SDE-GC/MS was used to investigate how the antioxidants affect the change of volatile flavor components of Sichuan traditional bacon lay in -18 ℃. The result showed that after A, B,℃treatments, the types of volatile aroma components of raw materials changed from 65 at the beginning to 35, 52, 57 in the end. The types of phenols, hydrocarbons, alcohols and carbonyl compounds changed from 59 to 31, 42 and 47 and the relative content changed from 74.32% to 65.94%, 79.54% and 76.43%. The relative content of phenol, 2-methoxy, 2-methoxy-5-methylphenol, nonanal, acetyl furan, 4-hydroxy- butanoicacid, and benzaldehyde after B treatment was higher than after A treatment. The relative content of phenol, nonanal, acetyl furan after℃treatment was higher than A treatment. It showed that the antioxidants could inhibit the reduction of characteristic flavor substances of bacon lay in -18 ℃.