Analysis of the Key Aroma-active Compounds in Braised Pork
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Abstract:
The headspace-solid phase microextraction (HS-SPME) and the simultaneous distillation and extraction (SDE) methods were used to extract the compounds of two braised pork samples that were cooked with self-made braised sauce (BS) and sugar (B), respectively. The volatile aroma components of the two samples were characterized and compared by gas chromatography-mass spectrometry (GC-MS). The results showed no significant differences between the two types of braised pork samples with respect to the type and composition of the volatile compounds. Furthermore, aroma extraction dilution-gas chromatography-olfactometry analysis was used to identify the key aroma components in the braised pork cooked with BS, and 35 types of characteristic flavor compounds were identified. Among them, 22 compounds had a log3FD of ≥3, and most of them were aldehydes, terpenoids, and aromatic compounds. The odor activity value (OAV) analysis indicated that 15 key aroma components had an OAV value of >1, including trans-2,4-decadienal, nonanal, hexanal, pentanal, furfural, limonene, linalool, cinnamic aldehyde, and 2-acetyl furan. The characteristic flavor of the braised pork was categorized as “meat flavor,” “roast flavor,” “nut type flavor”, “spicy flavor,” “sweet flavor,” and “other characteristic flavor.”
