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| Application of Gas Chromatography-Mass Spectrometry and Sensory Evaluation for Flavor Analysis of Pork Balls |
| JI Xueke1, YANG Lu1,*, ZHENG Limin1,2 |
| 1.College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China;2.Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China |
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Abstract In order to evaluate and analyze consumers’ affection for different pork balls, four pork balls with different fatto- lean meat ratios were evaluated by sensory evaluation and the volatile flavor compounds were determined by headspacesolid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). Through the sensory evaluation, we found significant differences in aroma, tenderness, juiciness and consumer liking among four meatball samples. Consumer liking was more correlated with tenderness and juiciness than with aroma. Based on the relative odor activity values (ROAV) for the volatile flavor compounds which were common to all samples, hexanal, octanal, nonanal, (E)-non-2-enal, cineol, 1-octen-3-ol were identified as the key volatile compounds of pork balls. A partial least squares regression (PLSR) model was developed for the analysis of aroma and key volatile compounds. We also found that all the key volatile compounds, especially hexanal and cineol, were related to the aroma of pork balls.
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2017, Vol. 31 
