Analysis of flavor compounds in the process of stewed pork at key stages

Abstract

Objective: The flavor formation process of stewed pork was investigated in this study. Methods: Electronic nose and gas-phase mass spectrometry （GC-MS） techniques were used to compare the key processes such as bleaching, frying, stewing and addition of sauces during the processing of stewed pork, and to analyze the changes of flavor compounds. Results: The results of electronic nose measurement were consistent with the results of gas chromatography analysis. The flavor content of raw pork and sauces was the highest, and the flavor substances decreased in the blanching, frying and stewing stages. However, the characte-ristic flavor substances were formed continuously. A total of 148 compounds were detected by GC-MS, including 39, 32, 23, 20, 38, and 65 compounds in raw pork, blanched, fryed, stewed and finished products and sauces, respectively, which mainly produced aldehydes and ketones, esters and alcohols, heterocyclic compounds, and aromatic hydrocarbons and their derivatives. The characteristic flavors of finished products were hexanal, benzaldehyde, 1-octen-3-ol, cinnamaldehyde, 2-pentylfuran, 2-acetyl pyrrole, 2,3-dimethyl-5-ethylpyrazine, etc. The content of acetoin was higher in the pre-preparation stage of stewed pork, while methoxy-phenyl-Oxime stayed high in all of the processes. Conclusion: The electronic nose technique can be used to detect the changes of flavor substances in different processing stages of stewed pork, but the specific substance changes need to be determined and analyzed by GC-MS.

Keywords

• stewed pork
• flavor substance
• gc-ms
• electric nose