Comparative analysis of key aroma compounds in air-frying roasted pork from five species

Lin Li; Pingping Huang; Rujie Yang; Jingyu Li; Yuping Zhang; Junke Li; Jianjun Li; Jianmei Zhang; Nigel P. Brunton; Huan Liu; Xiangru Wei

Food Chemistry: X (Dec 2024)

Comparative analysis of key aroma compounds in air-frying roasted pork from five species

Lin Li,
Pingping Huang,
Rujie Yang,
Jingyu Li,
Yuping Zhang,
Junke Li,
Jianjun Li,
Jianmei Zhang,
Nigel P. Brunton,
Huan Liu,
Xiangru Wei

Affiliations

Lin Li: Yantai Food and Drug Inspection and Testing Center, Yantai 264035, Shandong, China
Pingping Huang: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
Rujie Yang: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
Jingyu Li: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
Yuping Zhang: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
Junke Li: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
Jianjun Li: Yantai Xiwang Foods Co., Ltd., Yantai 264025, China
Jianmei Zhang: Yantai Xiwang Foods Co., Ltd., Yantai 264025, China
Nigel P. Brunton: School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
Huan Liu: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China; Corresponding author.
Xiangru Wei: School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland; Corresponding author.

Journal volume & issue: Vol. 24
p. 102008

Abstract

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The popularity of roasted pork among Chinese consumers is largely attributed to its rich aroma profile. However, the suitability of different pork species for roasting remains uncertain. In this study, the effect of various pork species on the aroma profiles of roasted pork was systematically investigated using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results indicated that the roasted pork from five different species exhibited rich roasty, meaty, and fatty notes. Fifty-two aroma compounds were identified, with seven key odorants, including pyrazines and aldehydes, being recognized as primary contributors to the aroma. The orthogonal partial least squares discriminant analysis (OPLS-DA) effectively distinguished the aroma profiles of the five pork species. Twelve aroma compounds displayed variable importance in projection (VIP) scores exceeding 1, with butyrolactone being identified as a potential biomarker. Among the species, Tibetan and Min pigs were found to be the most suitable for roasting, with Min pigs showing particular promise.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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