| Title: | Characterization of the key aroma compounds in pork broth by sensory-directed flavor analysis |
| Author(s): | Chang Y; Wang S; Chen H; Zhang N; Sun J; |
| Address: | "Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "The solvent-assisted flavor evaporation, sensory evaluation, and partial least squares regression analysis were used to screen the relatively better flavor of pork broth among different stewing time (1, 2, 4, 6, and 8 h). A total of 48 volatile compounds were successfully characterized by gas chromatography-mass spectrometry in the pork broth, which stewed for 4 h. The dominant volatiles were confirmed by aroma extract dilution analysis. Twenty-seven odorants with flavor dilution factors between 2 and 1,024 were identified. Among them, odor activity values of 19 components were greater than or equal to 1. An aroma recombination test was performed, and a similar flavor (93.04 %) was simulated. Omission test further confirmed that 4-hydroxy-2,5-dimethyl-3(2H)-furanone, hexanal, 1-octen-3-ol, (E)-2-octenal, (E)-2-decenal, (E)-2-undecanal, (E, E)-2,4-decadienal, nonanoic acid, decanoic acid, 2-heptanone, 3-hydroxy-2-butanone, delta-decanolactone, and 2-acetylpyrrole were the key odorants of the aroma profile of pork broth. PRACTICAL APPLICATION: Pork broth is popular in China, but lacks the study of its key aroma compounds, which restricts its industrial production. This study researched the optimum stewing time of pork broth and analyzed its key aroma compounds. Finally, the flavor profile can be obtained and understood. This study could provide a reference and further promote research on pork flavor" |
| Keywords: | Animals Flavoring Agents Odorants/analysis Olfactometry *Pork Meat *Red Meat Swine *Volatile Organic Compounds key aroma-active compound odor activity values pork broth solvent-assisted flavor evaporation; |
| Notes: | "MedlineChang, Yuan Wang, Shuqi Chen, Haitao Zhang, Ning Sun, Jie eng 3207161406/National Natural Science Foundation of China/ 2021/10/14 J Food Sci. 2021 Nov; 86(11):4932-4945. doi: 10.1111/1750-3841.15937. Epub 2021 Oct 12" |
