Changes in Main Volatile Compounds during Aging Process of Yak Meat

Abstract:

Changes in volatile compounds during aging process of yak meat were determined by HS-SPME and GC/MS. The results showed that 54, 58, 63 kinds of volatile compounds were detected 0d, 3d, 8d during aging process respectively. Volatiles from the Maillard reaction, which enhanced characteristic flavor of yak meat, increased during aging process, among them content of 3-hydroxyl-2-butanone, 2-methyl-3-furanthiol and 2-methylbutanal after 8d of aging markedly increased by 183.17%, 128.40% and 190.10% respectively compared to those at 0d of aging. While volatile components formed through lipid oxidation which reduced fatty flavor of yak meat such as aldehydes decreased during aging process; meanwhile volatile compounds from herbage decreased by 20.30%. 