« Previous AbstractVolatile organic compound emissions from straw-amended agricultural soils and their relations to bacterial communities: A laboratory study    Next AbstractSuperior dimethyl disulfide degradation in a microbial fuel cell: Extracellular electron transfer and hybrid metabolism pathways »

Food Chem

Title:		Volatile flavor constituents in the pork broth of black-pig
Author(s):		Zhao J; Wang M; Xie J; Zhao M; Hou L; Liang J; Wang S; Cheng J;
Address:		"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: xjchun@th.btbu.edu.cn. Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing 100081, China"
Journal Title:		Food Chem
Year:		2017
Volume:		20170104
Issue:
Page Number:		51 - 60
DOI:		10.1016/j.foodchem.2017.01.011
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Pork of black-pig in China is well known for its quality and preferred by consumers. However, there is a lack of research on its flavors. By solvent assisted flavor evaporation combined with GC-MS, 104 volatile compounds in the stewed pork broth of black-pig were identified with the dominant amounts of fatty acids, alcohols, and esters. By aroma extract dilution analysis-GC-O method, 27 odor-active compounds were characterized, including 2-methyl-3-furanthiol, 3-(methylthio)propanal, 2-furfurylthiol, gamma-decalactone, nonanal, (E)-2-nonenal, and (E,E)-2,4-decadienal that had high FD factors. Compared to the common white-pig, the aroma compounds in both pork broths were almost the same, but the aroma profile of potent odorants for the black-pig pork broth showed less fatty and more roasted notes, which were partially attributed to the higher monounsaturated fatty acids and lower polyunsaturated fatty acids in meat. With aid of authentic chemicals and selected reaction monitoring mode of GC-MS/MS, 19 aroma compounds were quantitated"
Keywords:		Animals China Gas Chromatography-Mass Spectrometry Red Meat/*analysis Smell Swine Tandem Mass Spectrometry Taste Volatile Organic Compounds/*analysis Black pig Broth Gc-ms/ms Meat flavor Odor-active Quantitation;
Notes:		"MedlineZhao, Jian Wang, Meng Xie, Jianchun Zhao, Mengyao Hou, Li Liang, Jingjing Wang, Shi Cheng, Jie eng England 2017/03/04 Food Chem. 2017 Jul 1; 226:51-60. doi: 10.1016/j.foodchem.2017.01.011. Epub 2017 Jan 4"