Flavour substances of Chinese traditional smoke-cured bacon

Flavour components from Chinese traditional smoke-cured bacon were trapped by condensing and dissolving in organic solvent (ether and n-pentane), using the nitrogen purge-and-steam distillation (NPSD) method. Qualitative and quantitative characterizations of the extract were performed by means of gas chromatography-mass spectrometry and gas chromatography with a flame ionization detector, respectively. Using Chinese traditional smoke-cured bacon, under the condition of stewing, the identification of 27 constituents which were not reported in a previous paper was achieved by the steam distillation method on Chinese traditional smoke-cured bacon and 4 phenols was not previously reported. The use of NPSD technique not only serves as a carrier of aroma constituents but also provided a medium which prevented the oxidation of the cellular components. This study indicates that must of the volatiles from Chinese traditional smoke-cured bacon are phenolic-derivatived. The volatiles in Chinese traditional smoke-cured bacon, however, are very different from fresh pork and Jinhua ham. The phenolic derivatives volatiles in Chinese traditional smoke-cured bacon should be related to smoking during manufacturing.