title: Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis.
abstract: The aroma extract dilution analysis of an extract prepared from pork stock and subsequent experiments led to the identification of 15 aroma-active compounds in the flavor dilution factor range of 64-2048. Omission experiments to select the most aroma-active compounds from the 15 odor compounds suggested acetol, octanoic acid, δ-decalactone, and decanoic acid as the main active compounds contributing to the aroma of pork stock. Aroma recombination, addition, and omission experiments of these four aroma compounds in taste-reconstituted pork stock showed that each compound had an individual aroma profile. A comparison of the overall aroma between this recombined mixture and pork stock showed strong similarity, suggesting that the key aroma compounds had been successfully identified.
authors.affiliation: a Institute of Food Sciences and Technologies, Ajinomoto Co., Inc. , Kawasaki , Japan.
authors.forename: Yukiko
authors.initials: Y
authors.lastname: Takakura
authors.forename: Hiroki
authors.initials: H
authors.lastname: Osanai
authors.forename: Takuya
authors.initials: T
authors.lastname: Masuzawa
authors.forename: Hidehiko
authors.initials: H
authors.lastname: Wakabayashi
authors.forename: Toshihide
authors.initials: T
authors.lastname: Nishimura
mesh_terms: D000818:Animals; D005511:Food Handling; D008460:Meat / Q000032:analysis*; D009812:Odorants / Q000032:analysis*; D013552:Swine; D014835:Volatilization
keywords: aroma compound; aroma extract dilution analysis; pork soup stock