Journal
MOLECULES
Volume 18, Issue 10, Pages 12538-12547Publisher
MDPI AG
DOI: 10.3390/molecules181012538
Keywords
sous-vide; vacuum cooking; volatile compounds; SPME-GC-MS
Funding
- III Plan Regional de lnvestigacion, Desarrollo e Innovacion (3rd Regional Programme for Research, Development, and Innovation) by the Junta de Extremadura (Regional Government Board of Extremadura), Spain [3PR05B032]
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The volatile organic compound (VOC) profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 degrees C or 80 degrees C), time (5 or 12 h) and vacuum (vacuum or air-packaged). As a general rule, the VOCs originating from lipid degradation were positively affected by the cooking temperature and negatively by the cooking time, reaching the highest amounts in pork cheeks cooked at 80 degrees C during 5 h and the lowest in samples cooked at 80 degrees C during 12 h. On the contrary, VOCs originated from amino acids and Maillard reactions were positively affected by both factors. The proportion between lipid degradation and amino acids reactions was estimated by the hexanal/3-methylbutanal ratio, which reached its highest values in samples cooked at 60 degrees C during 5 h in the presence of air and the lowest values in samples cooked at 80 degrees C during 12 h, regardless of the vacuum status.
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