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| Evaluation of Flavor Differences among Pork from Rongchang Pigs Processed by Different Cooking Methods |
| LI Rui, WANG Haiyan, LI Xing, ZHANG Xiaochun, OU Xiuqiong, ZHONG Zhengze |
| Chongqing Academy of Animal Sciences, Chongqing 402460, China |
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Abstract In order to clarify the influence of different cooking methods on the flavor of pork from the Rongchang breed, the flavor profiles of steamed, stir-fried, roasted and smoked pork slices and smoked sausage were comparatively analyzed by electronic nose, electronic tongue and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that electronic nose detection combined with principal component analysis (PCA) could clearly distinguish the flavor profiles of steamed/stir-fried, roasted, and smoked pork samples according to volatile odors. Smoking resulted in the production of a richer flavor compared with other cooking methods. The electronic tongue was able to distinguish cooked pork samples according to mouthfeel. Rapid and visual evaluation of the flavor differences among cooked pork samples was accomplished using two dimensional GC-IMS atlas, fingerprint atlas, and PCA. The steamed, stir-fried and roasted meat samples were rich in n-hexanol, 3-hydroxy-2-butanone, valeraldehyde, pentan-1-ol, (E)-pimelaldehyde, n-octanal, 2-butanone (dimeric), 2-heptanone (monomeric) and hexanal, while the smoked pork and sausage samples were rich in ethyl acetate (monomeric), α-celeryne, α-myrcene (monomeric), 3-methylbutyric acid, ethyl propionate, ethyl acetate (monomeric), o-guaiacol, aromatic alcohols, p-methylguaiacol, furfural and ethyl 2-methylpropionate. 3-Methylbutanal and valeraldehyde were the characteristic flavor compounds in the stir-fried and roasted pork. Furfural (dimeric), ethyl acetate (dimeric), α-myrcene (dimeric) and limonene were the characteristic flavor compounds in the smoked pork. Propyl ester acetate and furfural (dimeric) were the characteristic flavor compounds in the smoked sausage.
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2021, Vol. 35 
