Identification of potential markers, key aroma compounds, and hazardous compounds in different types of smoked meat products

Summary This study aimed to characterise the volatile aroma and hazardous compounds presented in smoked meat from various regions and types. The analysis was conducted using chromatographic/mass spectrometric techniques. In six types of smoked meat, 15 of the 40 key aroma compounds were found to be co‐occurring. The highest contributor among them was 2‐methoxy‐phenol. Compared to other smoked meat, Norharman was more abundant in smoked pork with a range of 4.97~81.04 ng g −1 , and N ε ‐carboxymethyl lysine (CML) and N ε ‐carboxyethyl lysine (CEL) were higher in smoked pork and chicken with a range of 9.32~138.91 μg g −1 and 6.35~141.74 μg g −1 , respectively. Benzo[a]pyrene (BaP) content did not exceed 5 μg kg −1 in any of the samples. Concerning aroma compounds, phenolics were higher in smoked pork and mutton, aldehydes in smoked duck and goose and nitrogenous compounds mainly in smoked chicken. Additionally, 12 key potential markers were identified for distinguishing between different regions and types of smoked meat. In comparison, southwest smoked meat showed higher levels of key phenolics such as 2‐methoxy‐phenol. This result contributed to a comprehensive understanding of smoked meat while being valuable in both retaining key aroma and reducing hazardous compounds in later stages of new product development.