Poster (Scientific congresses and symposiums)
Characterization and differentiation of boiled pork from Tibetan, Sanmenxiaand Duroc×(Landrace ×Yorkshire) pigs by volatiles profiling and chemomerics analysis
Han, Dong; Fauconnier, Marie-Laure; Zhang, Chun-Hui
202025th National Symposium for Applied Biological Sciences
 

Files


Full Text
Congress NSAB new poster-Dong HAN.pdf
Author postprint (568.11 kB)
Download

All documents in ORBi are protected by a user license.

Send to



Details



Keywords :
Pork breeds; Odour-active compounds; Potential flavour markers
Abstract :
[en] To characterize and differentiate boiled pork from three different pig breeds (Tibetan, Sanmenxia and Duroc × (Landrace × Yorkshire)), the volatile compounds in each were analysed by gas chromatographyolfactometry-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 to 524.2. The odour-active compounds were examined by principal component analysis (PCA), agglomerative hierarchical clustering (AHC) and partial least squares-discriminant analysis (PLS-DA). 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.
Research center :
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
Disciplines :
Food science
Author, co-author :
Han, Dong ;  Université de Liège - ULiège > Terra
Fauconnier, Marie-Laure  ;  Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Zhang, Chun-Hui;  Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences > Laboratoryof Agro-Products Processing, Ministry of Agriculture and Rural Affairs
Language :
English
Title :
Characterization and differentiation of boiled pork from Tibetan, Sanmenxiaand Duroc×(Landrace ×Yorkshire) pigs by volatiles profiling and chemomerics analysis
Publication date :
31 January 2020
Event name :
25th National Symposium for Applied Biological Sciences
Event organizer :
University of Liège in the campus of Gembloux Agro-Bio Tech
Event place :
Gembloux, Belgium
Event date :
from 31-01-2020 to 31-01-2020
Audience :
International
Name of the research project :
the Project Grant of National Key Research and Development Plan (2018YFD0401205), the Science and Technology Special Project of Tibet Autonomous Region (XZ201901NA04) and the Agricultural Science and Technology Innovation Program
Funders :
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 100193 Beijing, China, Chun-Hui Zhang
Available on ORBi :
since 11 February 2020

Statistics


Number of views
76 (9 by ULiège)
Number of downloads
32 (4 by ULiège)

Bibliography


Similar publications



Contact ORBi