Effects of Chinese Rice Wine on Changes in Volatile Flavor Compounds during Stewing Pork
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Abstract:
Electronic nose and solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS) were used to analyze the effects of Chinese rice wine on changes in volatile flavor compounds during stewing pork. Both principal component analysis (PCA) and linear discriminant analysis (LDA) were used to analyze the electronic nose data. These results suggest that the stewed-pork flavor was significantly affected by Chinese rice wine (P < 0.05), and that LDA exhibited a better discrimination than PCA. There were 71 volatile components identified from the stewed-pork by SPME-GC-MS, including aldehydes, aliphatic hydrocarbons, alcohols, and ketones. Aldehydes were the main volatile flavor compounds, and the most abundant aldehyde was hexanal. A relative odor activity value (ROAV) was used to evaluate the contributions of all the volatile flavor compounds to the overall flavor of stewed pork. Thirteen key flavor compounds (ROAV≥1) were obtained, including (Z)-2-heptenal, d-limonene, heptanal, benzaldehyde, decanal, octanal, (E)-2-nonenal, nonanal, 1-octen-3-ol, (E,E)-2,4-decadienal, and hexanal, which are mainly found in the aroma. The main flavor compounds were classified into 3 clusters by cluster analysis (CA), which revealed that (E,E)-2, 4-decadienal and hexanal were the crucial volatile flavor compounds for the distinction of different samples.
