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| Comparative Analysis of Physicochemical Properties and Volatile Compounds in Chinese Bacon from Three Regions |
| CHEN Yaling, XIE Jiaxi, WANG Haibin, PENG Lijuan, WANG Liuqing, ZHOU Changrong, LI Jiajian, LUO Zhongying |
| 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China; 3. Yingcheng Hengmao Foods Co. Ltd., Xiaogan 432400, China |
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Abstract In order to gain a deeper understanding of the characteristics of Chinese bacon and to optimize its production process, this study presented a comparative analysis of the physicochemical properties and volatile compounds of saucecured and smoked bacon from three different regions (Yingcheng, Shaoxing and Sichuan). Physicochemical analyses revealed significant differences between the two types of Chinese bacon in pH, chloride content, lightness and yellowness values (P < 0.05), but no significant differences in shear force, hardness, chewiness, and cohesiveness. Sensory evaluation showed that Shaoxing soy sauced bacon had the highest overall acceptability. Electronic tongue analysis showed that smoked bacon had higher salty taste, bitter aftertaste and astringent aftertaste but lower umami than did sauce-cured bacon. Electronic nose analysis clearly separated the samples into three groups, effectively differentiating the odor characteristics of different Chinese bacon samples. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 54 volatile substances, including aldehydes (15), esters (11), alcohols (9), ketones (8), alkanes (5), acids (1), ethers (1) and other compounds (4), of which 24, 28 and 44 were found in Yingcheng soy sauced bacon, Shaoxing soy sauced bacon and Sichuan smoked bacon, respectively. Gas chromatography-mass spectrometry (GC-MS) identified 48 volatile compounds, including aldehydes (6), alcohols (3), hydrocarbons (12), acids (1), ketones (6), esters (4), phenols (10), quinones (1) and other compounds (5), of which 13, 12 and 29 were found in Yingcheng soy sauced bacon, Shaoxing soy sauced bacon and Sichuan smoked bacon, respectively. Notably, three volatile compounds, heptanal, phenylacetaldehyde, and 2-acetylfuran, were identified by both methods, and smoked bacon was found to contain more types of volatile compounds than soy sauced bacon. It was suggested that the differences in physicochemical properties and flavor characteristics between sauce-cured bacon and smoked bacon might be related to factors such as raw materials, processing techniques and formulations.
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2025, Vol. 39 
