Changes in volatile organic compounds and lipid oxidation in traditional Chinese bacon during cold smoking

Abstract

Abstract The smoking time of cold-smoked traditional Chinese bacon (TCB) in northeast Chongqing is not precisely controlled. In this study, the accumulation of, and changes in, volatile organic compounds (VOCs) during smoking were investigated by gas chromatography–ion mobility spectrometry (GC-IMS). Simultaneously, the lipid oxidation and sensory attributes of TCB were assessed. Thirty-nine VOCs were identified in samples, most of which were alcohols, aldehydes, ketones, and esters. Samples smoked for 12 and 15 days contained characteristic VOCs, mainly comprising phenols, esters, and heterocyclic compounds, which produce the flavor of mature TCB. Odorous substances other than characteristic VOCs reached their maximum or sub-maximum on day 12, which was consistent with the sensory assessment results. The peroxide value of TCB increased continuously with smoking; while 2-thiobarbituric acid reactive substances test (TBARS) values were at a lower level between days 9 and 12. Therefore, the recommended smoking time should be about 12 days.