| Title: | Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry |
| Author(s): | Song S; Fan L; Xu X; Xu R; Jia Q; Feng T; |
| Address: | "School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. sshqingg@163.com. School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. 18721984426@163.com. School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. 18255003001@163.com. School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. 18621053365@163.com. School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. 176071204@mail.sit.edu.cn. School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China. fengtao@sit.edu.cn" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) were conducted to investigate their differences in sensory and aroma compounds. The results showed that the effect of self-made braised sauce in braised pork was comparable to white granulated sugar. One-hundred-and-nine volatile flavor compounds were identified by GC-MS using headspace-solid phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE). Thirty-six odor active compounds with retention indexes ranging from 935(-)2465 were identified by aroma extract dilution analysis (AEDA). Additionally, their odor activity values (OAV) were calculated. It was found that 17 aroma compounds showed an OAV greater than 1. Among them, pentanal (almond, pungent), nonanal (fat, green), (E, E)-2,4-decadienal (fat, roast), phenylacetaldehyde (hawthorn, honey, sweet), dodecanal (lily, fat, citrus) and linalool (floral, lavender) reached the highest OAV values (>200), indicating a significant contribution to the aroma of two types of braised pork. These results indicated that the self-made braised sauce added with MRI could be used for cooking braised pork with good sensory characteristics" |
| Keywords: | aroma compounds aroma extract dilution analysis braised pork braised sauce odor activity value; |
| Notes: | "PubMed-not-MEDLINESong, Shiqing Fan, Li Xu, Xiaodong Xu, Rui Jia, Qian Feng, Tao eng 31771942/National Natural Science Foundation of China/ 16090503800/Local Capacity Development Project of Shanghai Commission of Science and Technology/ 17ZR14296000/Shanghai Science Foundation Project/ Switzerland 2019/03/06 Foods. 2019 Mar 2; 8(3):87. doi: 10.3390/foods8030087" |
