Impact of Different Smoke Flavorings on the Flavor of Western Bacon
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Abstract:
To study the effects of different smoke flavorings on the flavor of western bacon, sensory evaluation and electronic nose were used to analyze the overall flavor of western bacon prepared with the addition of different smoke flavorings. The effects of different smoke flavorings on the volatile flavor components of western bacon were studied with solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS). The overall flavor and major flavor compounds of bacon prepared with different smoke flavorings were compared with those of traditional bacon. The results suggested that bacon prepared with Lexiang water-soluble liquid smoke flavoring (sample 5) differed the least from traditionally smoked bacon, followed by Minghua paste smoke flavoring (sample 1), Givaudan oil-soluble liquid smoke flavoring (sample 3), and Red Arrow oil-soluble liquid smoke flavoring (sample 2). Bacon prepared with Red Arrow water-soluble liquid smoke flavoring (sample 4) was the most significantly different from traditionally smoked bacon. The volatile flavor components of bacon prepared with Lexiang water-soluble liquid smoke flavoring were similar to those of traditional bacon, and there were 35 common substances identified, including phenol, 2-methoxyphenol, 4-methyl-2-methoxyphenol, and 2,6-dimethyl-phenol. Among them, the same types of phenols were found in two samples, while the phenol content in bacon smoked with Lexiang liquid smoke flavoring was 1.22 times higher than that found in traditionally smoked bacon, suggesting that the flavor of bacon prepared with Lexiang smoke flavoring resembled that of traditional bacon at both macro- and micro-levels.
