Changes in volatile aroma compounds during ripening of fermented yak meat

The objectives of this study were to discuss the changes in volatile aroma compounds of fermented yak meat during ripening. Volatile compounds in fermented yak meat were extracted by solid-phase micro extraction(SPME). Gas chromatography-olfactometry-mass spectrometry(GC-O-MS) was used to identify and quantify these compounds. A total of 84 volatile compounds were identified. Among these compounds,48aroma-active compounds were identified by GC-O,including hydrocarbons(11),alcohols(8),ketones(7),aldehydes(3),carboxylic acids(3),sulfocompound(2),esters(4),nitrogenous compounds(7),and phenols(2).During ripening,the content of hydrocarbons and ketones showed fluctuation changes. The content of aldehydes and esters increased during the first ripening stage,and then decreased. Carboxylic acids and pyrazines were formed and increased during ripening. Hydrocarbons were the most abundant volatile compounds in the final product,followed by alcohols,ketones,and nitrogen compounds. Spices,amino acids degradation,and microbial metabolism played a key role in the flavour formation of fermented yak meat.