Effects of microwave sterilization on volatile flavor compounds of spiced goose meat

The effect of microwave sterilization on volatile flavor compounds of spiced goose meat was investigated by solid phase micro-extraction combined with gas chromatography-mass spectrometry. The results showed that, 38 and 40 volatile flavor compounds were detected respectively before and after the microwave sterilization. Among which, aldehydes, ketones, alkanes, alkene, arenes, esters, alcohols, acids and ethers, and aldehydes were the main constituents of spiced goose volatile flavor compounds, and aldehydes with the highest content. The total content of aldehydes reduced 9.5% and ketones reduced0.78%, then arenes increased 5.74%, acids increased 4.14%.The species number of aldehydes reduced 1 then ketones, arenes and acids increased 1 respectively.Species and the total content of other volatile flavor compounds have no significant changes.Microwave sterilization make the species numbers of volatile flavor compounds increased, and have positive effects on flavor improvement of spiced goose.