Analysis of Flavor Substances in Longtian Zha Meat

The aim of this study was to analyze the unique quality characteristics and to identify the key volatile flavor compounds in Longtian Zha meat. In this study, volatile flavor substances, amino acids and fatty acids of Longtian Zha meat were detected and analyzed. The key volatile flavor compounds were identified by relative odor activity value method. The result showed that, for the meat part, 14 key volatile compounds were detected, of which trans-2,4-decadienal was the main volatile flavor compound, and imparted the oily and meaty aroma to Longtian Zha meat. For the part of radish, 19 key volatile compounds were detected, among which 2-undecanal, decanal and 1-octen-3-ol were the main volatile flavor compounds and provided the fragrance, lavender, rose, and fruit aroma to Longtian Zha meat. The total amino acid content in Longtian Zha was 192.2 mg/g, including 38.29% of essential amino acids and 47.45% of umami taste amino acids. Longtian Zha meat was rich in unsaturated fatty acids (59.41% of the total fat