Determination of aroma compounds in pork broth produced by different processing methods

作者：Wang, Yao; Song, Huanlu^*; Zhang, Yu; Tang, Jiani; Yu, Donghai

来源：Flavour and Fragrance Journal, 2016, 31(4): 319-328.

DOI：10.1002/ffj.3320

• pork broth
• solid phase micro extraction (SPME)
• gas chromatography-olfactrometry-mass spectrometry (GC-O-MS)
• solvent-assisted flavour evaporation (SAFE)
• cooking method

The aroma-active compounds in pork broth cooked by different processing methods were extracted by solid phase micro extraction (SPME) and solvent-assisted flavour evaporation (SAFE) and analysed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). In total, 78 different aroma-active compounds were tentatively identified in pork broth. Among them, 12 compounds such as ethyl acetate, 3-(methylthio) propanal, hexanal, 2-butanone, dimethyl disulfide and dimethyl trisulfide were tentatively identified as predominant aroma-active compounds in pork broth, according to their high FD value. According to sensory evaluation, the main characteristic flavour of the four samples was the intensely meaty aroma. By investigating the four kinds of pork broth processed by different methods, the broth cooked at 96 degrees C with air circulation was found to possess stronger meaty aroma and best overall sensory.

• 出版日期2016-7
• 单位北京工商大学