| Title: | Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis |
| Author(s): | Wu W; Zhan J; Tang X; Li T; Duan S; |
| Address: | "Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China. Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China. Electronic address: meatstandard@126.com. Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China" |
| DOI: | 10.1016/j.foodchem.2022.132543 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Chinese indigenous pigs are favored for their rich flavor, which is generated through complex reactions involving lipid-oxidation-related flavor precursors. In this research, we characterized the aroma compounds and fatty acids of representative Chinese pig breeds by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and GC-ion mobility spectrometry (GC-IMS) with multivariate analysis. A total of 79 volatile compounds were identified, among which 15 compounds were selected as odorants in pork. According to multivariate statistical analysis, some odorants, including hexanal, 1-octen-3-ol, 2,3-octanedione, (E, E)-2,4-decadienal and dodecanal could be discriminative compounds explaining breed-originated differences in flavor profiles. As confirmed by partial least squares regression (PLS-R), some fatty acids, including C18:1n9c, C22:6n3 and C18:3n3, were major precursors for the formation of rich flavor in indigenous pig breeds. These results revealed that fatty acids and volatile compounds were breed-dependent, and the differences in flavor were related to the variance in the fatty acid content" |
| Keywords: | Animals China Fatty Acids Multivariate Analysis Odorants/analysis Olfactometry/methods *Pork Meat *Red Meat/analysis Swine/genetics *Volatile Organic Compounds/analysis Aroma compounds Chinese local pigs Gc-o-ms Partial least squares regression; |
| Notes: | "MedlineWu, Weida Zhan, Junliang Tang, Xiaoyan Li, Ting Duan, Shengnan eng England 2022/03/15 Food Chem. 2022 Aug 15; 385:132543. doi: 10.1016/j.foodchem.2022.132543. Epub 2022 Feb 24" |
