中文摘要：

以荣昌猪瘦肉和肥肉为原料,采用电子鼻、感官实验、气相-质谱联用仪（GC-MS）分别对比经氯仿甲醇萃取的脂质以及其水洗后的脂质。感官实验和电子鼻可以将氯仿甲醇萃取瘦肉中的脂质（对照瘦肉中脂质）以及其水洗后的瘦肉中脂质很好的区分,表明瘦肉脂质中的水溶性成分对肉香有显著贡献,且各类挥发性成分含量前者都显著大于后者,呋喃类、醇类、酯类、含硫化合物以及美拉德反应衍生的醛类比例也大于后者;感官实验和电子鼻不能将氯仿甲醇萃取肥肉中的脂质（对照肥肉中脂质）以及其水洗后的肥肉中的脂质很好的区分,各类挥发性成分含量差异也不显著,原因是肥肉脂质中本身水溶性成分含量就比较少。

英文摘要：

Chloroform-methanol（2：1,V/V） extracts from longissimus dorsi muscle and subcutaneous fat of Rongchang pig with and without water-soluble fraction were compared for their differences in odor and volatile composition,measured by electronic nose,sensory evaluation and headspace solid-phase microextraction（HS-SPME） coupled with GC-MS.Lipid differences before and after secondary aqueous extraction of chloroform-methanol extract from the lean meat of Rongchang pig were effectively detected by electronic nose and sensory evaluation.Thus,water-soluble lipids greatly contribute the flavor of lean pork.In addition,various volatile compounds including furans,alcohols,esters,sulphur-containing compounds and aldehydes derived from Maillard reaction revealed an obviously higher level before econdary aqueous extraction.However,electronic nose and sensory evaluation could not clearly differentiate lipid differences between chloroform-methanol extracts from the fat meat of Rongchang pig with and without secondary aqueous extraction.As a result,there was no significant difference in volatile compounds,which is due to a smaller amount of water-soluble lipids in the fat meat of Rongchang pig.