| Title: | Key Aroma Compounds in Smoked Cooked Loin |
| Author(s): | Kosowska M; Majcher MA; Jelen HH; Fortuna T; |
| Address: | "Department of Food Analysis and Quality Assessment, Faculty of Food Technology , University of Agriculture in Krakow , ulica Balicka 122 , 30-149 Krakow , Poland. Regis, Limited , ulica Slawka 3a , 30-633 Krakow , Poland. Faculty of Food Science and Nutrition , Poznan University of Life Sciences , ulica Wojska Polskiego 31 , 60-624 Poznan , Poland" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Smoked cooked loin is one of the most popular meat products in Poland. In this study, key volatile compounds in this traditional Polish meat product were determined using gas chromatography-olfactometry and aroma extract dilution analysis (AEDA). In total, 27 odor-active volatile compounds were identified, with flavor dilution (FD) factors ranging from 4 to 1024, with the highest FD factors noted for 2-methoxyphenol, 2-methoxy-4-(prop-2-enyl)phenol, and 2-methoxy-4-( E)-(prop-1-en-1-yl)phenol. Results of the quantitative analyses based on determinations with stable isotope dilution assays (SIDAs) and standard addition (SA), followed by calculations of the odor activity value (OAV), enabled identifying 24 of the volatile compounds responsible for flavor development in the analyzed smoked cooked loin. The highest OAVs were obtained for 2-methoxyphenol, 2-methyl-3-furanthiol, 1-octen-3-one, and 2-methyl-3-(methyldithio)furan" |
| Keywords: | Animals Cooking Flavoring Agents/chemistry Gas Chromatography-Mass Spectrometry Humans Meat Products/*analysis Poland Swine Taste Volatile Organic Compounds/*chemistry Aeda GC x GC Oav aroma-active compounds smoked cooked loin; |
| Notes: | "MedlineKosowska, Monika Majcher, Malgorzata A Jelen, Henryk H Fortuna, Teresa eng 2018/03/27 J Agric Food Chem. 2018 Apr 11; 66(14):3683-3690. doi: 10.1021/acs.jafc.7b05996. Epub 2018 Apr 2" |
