Journal
FOODS
Volume 9, Issue 4, Pages -Publisher
MDPI
DOI: 10.3390/foods9040413
Keywords
traditional Hunan smoke-cured pork leg; gas chromatography-olfactometry; aroma compounds; recombination and omission test
Categories
Funding
- Beijing Outstanding Young Scientist Program [BJJWZYJH01201910011025]
- National Natural Science Foundation of China [31972191]
- National Key R&D Program of China [2016YFD0400705]
- School Level Cultivation Fund of Beijing Technology and Business University for Distinguished and Excellent Young Scholars [BTBUYP2020]
Ask authors/readers for more resources
The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography-olfactometry coupled with aroma extract dilution analysis (GC-O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the best sensory qualities, with strong meaty, smoky, roasty, woody, and greasy attributes. Thirty-nine aroma-active regions with flavor dilution (FD) factors ranging from 9 to 6561 were detected. Overall, 3-ethylphenol had the highest FD factor of 6561, followed by 2,6-dimethoxyphenol, 3,4-dimethylphenol, 4-ethylguaiacol, 4-methylguaiacol, 3-methylphenol, and 2-acetyl-1-pyrroline, with FD >= 243. Among 39 aroma compounds, 27 compounds with OAVs >= 1 and were potent odorants. A similarity of 90.73% between the recombination model and traditional Hunan Smoke-cured Pork Leg (THSL) sample was obtained. Omission tests further confirmed that (E)-2-nonenal, 2-methoxy-4-vinylphenol, guaiacol, 3-ethylphenol, 2,6-dimethylphenol, 2-acetyl-1-pyrroline, and methional were key odorants in smoke-cured pork leg. Additionally, 2-acetyl-1-pyrroline (38.88 mu g/kg), which contributes to a roasty aroma, was characterized here as a key odorant of smoke-cured pork leg for the first time.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available