Comparative Analysis of Volatile Pork Flavor Compounds of Crossbred Pigs Sired by Berkshire and Duroc Using Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
LIU Shiyao1, XU Hong1, DENG Jie1, WANG Guoze1, GONG Jianjun2, LI Xiang1,*
1.Meat-Processing Key Laboratory of Sichuan, Chengdu 610106, China; 2.Sichuan Animal Science Academy, Chengdu 610066, China
Abstract：In this study, we conducted a comparative analysis of the volatile flavor compounds of meat from two crossbreeds (DLY and SH451) from Berkshire and Duroc boars, respectively in order to provide a basis for breeding improved pig breeds. The volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME) and detected by gas chromatography-mass spectrometry (GC-MS). The experimental data obtained were comparatively analyzed using Origin 8.0 and Xcalibur software. We identified a total of 38 volatile compounds in DLY pig meat including 13 aldehydes, 1 furan, 6 alcohols, 3 ketones, 1 sulfide-containing compound and 14 acids, with n-hexanal being the most abundant compound (45.895%). A total of 50 volatile compounds were detected in SH451 pig meat including 25 aldehydes, 1 furan, 9 alcohols, 2 ketones, 1 sulfide-containing compound and 11 acids. The major volatile compound in SH451 pork was similarly n-hexanal (up to 75.986%). Fifteen compounds were common to both meat samples, a larger proportion of which was detected in SH451 pork than in DLY pig meat. The average aldehyde content in SH451 pork was 74.68%, which was significantly higher than that in DLY pork (57.47%), while the former contained a lower amount of sulfide-containing compound.
刘诗瑶，徐 宏，邓 杰，王国泽，龚建军，李 翔. 基于巴克夏和杜洛克猪选育猪肉风味物质的HS/SPME-GC/MS对比分析[J]. 肉类研究, 2018, 32(1): 52-57 https://doi.org/10.7506/rlyj1001-8123-201801009
LIU Shiyao, XU Hong, DENG Jie, WANG Guoze, GONG Jianjun, LI Xiang. Comparative Analysis of Volatile Pork Flavor Compounds of Crossbred Pigs Sired by Berkshire and Duroc Using Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry. Meat Research, 2018, 32(1): 52-57 https://doi.org/10.7506/rlyj1001-8123-201801009
2018, Vol. 32 
