Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis
[en] To characterize and differentiate boiled pork from three different breeds of pig (Tibetan, Sanmenxia and Duroc × (Landrace × Yorkshire)), the volatile compounds in each were analysed by gas chromatography-olfactometry-mass spectrometry (GC-MS/O) and electronic
nose (E-nose) combined with chemometrics analysis. In total, 61 volatile compounds were identified, among which 25 compounds were selected as odour-active compounds in boiled pork. Moreover, seven odour-active compounds (hexanal, nonanal, 1-octen-3-ol, dimethyl disulphide, heptanal, 2-pentylfuran and 2-ethylfuran) were the main contributors to the integral flavour of boiled pork due to their higher odour activity values (OAVs) ranging from 17.3-524.2. The odour-active compounds were examined by principal component analysis (PCA), agglomerative hierarchical clustering (AHC) and partial least squares-discriminant analysis (PLSDA).
The results showed that boiled pork from the three pig breeds could be clearly distinguished, and twelve odour-active compounds, including (E,E)-2,4-decadienal, ethyl hexanoate, dimethyl disulphide, hexanal, 2-acetylthiazole, (E)-2-nonenal, 1-octen-3-ol, (E,E)-2,4-nonadienal,
heptanal, (E)-2-octen-1-ol, styrene and (E)-2-octenal, were determined as potential flavour markers for discrimination. This study indicated that GC-MS/O and E-nose with chemometrics analysis are feasible methods to characterize and discriminate boiled pork from three pig breeds.
Chunhui, Zhang; Institute of Food Science and Technology
Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Mi, Si
Language :
English
Title :
Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis
Project Grant of National Key Research and Development Plan (2018YFD0401205), Science and Technology Special Project of Tibet Autonomous Region (XZ201901NA04) Collaborative Innovation Task of CAAS.
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