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Food Res Int

Title:		"Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc x (Landrac x Yorkshire) pigs by volatiles profiling and chemometrics analysis"
Author(s):		Han D; Zhang CH; Fauconnier ML; Mi S;
Address:		"Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 100193 Beijing, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Technology, University of Liege, 5030 Gembloux, Belgium. Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 100193 Beijing, China. Electronic address: dr_zch@163.com. Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Technology, University of Liege, 5030 Gembloux, Belgium. Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 100193 Beijing, China"
Journal Title:		Food Res Int
Year:		2020
Volume:		20191217
Issue:
Page Number:		108910 -
DOI:		10.1016/j.foodres.2019.108910
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"To characterize and differentiate boiled pork from three different pig breeds (Tibetan, Sanmenxia and Duroc x (Landrace x Yorkshire)), the volatile compounds in each were analysed by gas chromatography-olfactometry-mass spectrometry (GC-MS/O) and electronic nose (E-nose) combined with chemometrics analysis. In total, 61 volatile compounds were identified, among which 25 compounds were selected as odour-active compounds in boiled pork. Moreover, seven odour-active compounds (hexanal, nonanal, 1-octen-3-ol, dimethyl disulphide, heptanal, 2-pentylfuran and 2-ethylfuran) were the main contributors to the integral flavour of boiled pork due to their higher odour activity values (OAVs) ranging from 17.3 to 524.2. The odour-active compounds were examined by principal component analysis (PCA), agglomerative hierarchical clustering (AHC) and partial least squares-discriminant analysis (PLS-DA). The results showed that boiled pork from the three pig breeds could be clearly distinguished, and twelve odour-active compounds, including (E,E)-2,4-decadienal, ethyl hexanoate, dimethyl disulphide, hexanal, 2-acetylthiazole, (E)-2-nonenal, 1-octen-3-ol, (E,E)-2,4-nonadienal, heptanal, (E)-2-octen-1-ol, styrene and (E)-2-octenal, were determined as potential flavour markers for discrimination. This study indicated that GC-MS/O and E-nose with chemometrics analysis are feasible methods to characterize and discriminate boiled pork from three pig breeds"
Keywords:		"Animals Cooking/*methods Feasibility Studies Gas Chromatography-Mass Spectrometry/methods Pork Meat/*analysis Principal Component Analysis Solid Phase Extraction/methods Swine Volatile Organic Compounds/*analysis/*chemistry (E, E)-2, 4-Decadienal (PubChem C;"
Notes:		"MedlineHan, Dong Zhang, Chun-Hui Fauconnier, Marie-Laure Mi, Si eng Research Support, Non-U.S. Gov't Canada 2020/03/12 Food Res Int. 2020 Apr; 130:108910. doi: 10.1016/j.foodres.2019.108910. Epub 2019 Dec 17"