Characterization and comparison of flavor compounds in stewed pork with different processing methods

The objective of this study was to investigate the volatile and non-volatile
compounds of stewed pork with different processing methods (TS: traditional stewing,
TSE: traditional stewing with enzymatic degradation, TSEM: traditional stewing with
enzymatic degradation and Maillard reaction, HS: high-temperature stewing, HSE:
high-temperature stewing with enzymatic degradation, HSEM: high-temperature
stewing with enzymatic degradation and Maillard reaction). The odour compounds
results showed that HS, HSE and HSEM had higher types and contents of volatile
compounds than TS, TSE and TSEM, especially HSEM. All stewed pork from traditional and high-temperature stewing methods were classified into two groups
using an electronic nose due to different flavor characteristics. Non-volatile
compounds results displayed the contents of total amino acids in HS, HSE and HSEM
were higher significantly (P < 0.05) than those of TS, TSE and TSEM, of which the
contents of Asp and Glu related to umami taste were the most in HS and HSEM. In
contrast, there were the lower contents of 5’-nucleotides and fatty acids in HS, HSE
and HSEM. These findings indicated that the high-temperature stewed pork method
could be used as an effective method to improve the flavor of pork, among which
HSEM processing method was particularly remarkable.