Flavor Components in Different Processing Stages of Twice-cooked Pork
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Abstract:
To analyze the flavor characteristics of twice-cooked pork in different processing stages (raw meat, boiling, frying, seasoning, and packaging and sterilization), volatile component contents in these stages were measured using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Meanwhile, taste characteristics of flavor components were compared and analyzed through odor activity value (OAV) analysis, principal component analysis (PCA), and cluster analysis (CA). The results suggest that the types and amounts of flavor components increase progressively as the pork is further processed, and they reach their maxima (43 kinds and 32487.59 ng/g, respectively) in the final packaging and sterilization stage. A total of 24 key volatile flavor components (OAV≥1) were identified. In addition, PCA and CA analysis results show that seasoning, packaging, and sterilization are the main stages of key flavor component formation. Furthermore, the overall flavor is primarily affected by PC1 ((E,E)-2,4-decadienal, phenylacetaldehyde, (methylthio-) propionaldehyde, butyl acetate, tetradecane, and (E)-2-decenal), whereas the fried flavor is largely due to PC2 (1-octene-3-ol, n-hexanal, and (E)-2-heptenal). Lastly, PC3 (benzaldehyde, anethole, and estragole) is the most influential in the seasoning stage. In summary, this study revealed the different kinds of flavor components and their corresponding amounts in different processing stages of twice-cooked pork.
