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Molecules

Title:		"Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics"
Author(s):		Han D; Mi S; Zhang CH; Li J; Song HL; Fauconnier ML; Tyteca E;
Address:		"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. orange_1101@126.com. Gembloux Agro-bio Technology, University of Liege, 25030 Gembloux, Belgium. orange_1101@126.com. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. misi@caas.cn. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. dr_zch@163.com. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. 15711388983@163.com. Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China. songhl@th.btbu.edu.cn. Gembloux Agro-bio Technology, University of Liege, 25030 Gembloux, Belgium. marie-laure.fauconnier@ulg.ac.be. Gembloux Agro-bio Technology, University of Liege, 25030 Gembloux, Belgium. eva.tyteca@gmail.com"
Journal Title:		Molecules
Year:		2019
Volume:		20190409
Issue:		7
Page Number:		-
DOI:		10.3390/molecules24071385
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography-mass spectrometry/olfactometry (GC-MS/O), electronic nose (E-nose) and chemometrics. A total of 62 volatile compounds were identified and quantified in all pork hocks, and 24 of them were considered as odour-active compounds because their odour activity values (OAVs) were greater than 1. Hexanal (OAV at 3.6(-)20.3), octanal (OAV at 30.3(-)47.5), nonanal (OAV at 68.6(-)166.3), 1,8-cineole (OAV at 36.4(-)133.3), anethole (OAV at 5.9(-)28.3) and 2-pentylfuran (OAV at 3.5(-)29.7) were the key odour-active compounds contributing to the integral flavour of the marinated pork hocks. According to principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) of GC-MS/O and E-nose data, the results showed that the marinated pork hocks were clearly separated into three groups: DHM, HHT, and DXC-TFH. Nine odour-active compounds, heptanal, nonanal, 3-carene, d-limonene, beta-phellandrene, p-cymene, eugenol, 2-ethylfuran and 2-pentylfuran, were determined to represent potential flavour markers for the discrimination of marinated pork hocks. This study indicated the feasibility of using GC-MS/O coupled with the E-nose method for the differentiation of the volatile profile in different brands of marinated pork hocks"
Keywords:		Animals *Electronic Nose Flavoring Agents/*analysis Food Analysis/*methods *Food Preservation Olfactometry/*methods Red Meat/*analysis Swine Volatile Organic Compounds/*analysis Chinese marinated pork hocks characterization discrimination key odour-active;
Notes:		"MedlineHan, Dong Mi, Si Zhang, Chun-Hui Li, Juan Song, Huan-Lu Fauconnier, Marie-Laure Tyteca, Eva eng CAAS-XTCX2016005/National Agricultural Science and Technology Innovation Project and Collaborative innovation task of CAAS/ Switzerland 2019/04/12 Molecules. 2019 Apr 9; 24(7):1385. doi: 10.3390/molecules24071385"