title: Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regression.
abstract: Lipase was used to hydrolyse the lard, and four pork flavours (PFs) were prepared through Maillard reaction using different enzyme-treated lards. Volatile compounds and free fatty acids of lard, and volatile compounds of PFs were analysed by GC-MS. The results showed that the total free fatty acids (FFAs) were 89.40%, 85.80% and 89.92% lower in lard control compared with three different enzyme-treated lards (S1, S2 and S3), respectively. Analysis of volatiles of PFs indicated that the effect of lard with moderate lipase treatment on Maillard reaction was more prominent than that of others. The results of descriptive sensory analysis confirmed that PF3 from S3 had the strongest porky, meaty and odour-tenacity. The relationship between FFAs in lard and volatile compounds and sensory attributes of the PFs showed that 9c-C18:1 oleic acid, 9t-C18:1 elaidic acid, 10c-C17:1 heptadecenoic acid, 9c,12c-C18:2 linoleic, C18:0 stearic and 9c-C16:1 palmitoleic might be pork flavour precursors which were present at highest concentrations in lipase MER "Amano" pretreated lard.
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: sshqingg@163.com.
authors: Shiqing
authors: S
authors: Song
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China; Shanghai Research Institute of Fragrance & Flavor Industry, Shanghai Institute of Technology, Shanghai 200232, PR China.
authors: Qi
authors: Q
authors: Tang
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors: Li
authors: L
authors: Fan
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors: Xiaodong
authors: X
authors: Xu
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors: Ze
authors: Z
authors: Song
authors: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
authors: Khizar
authors: K
authors: Hayat
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors: Tao
authors: T
authors: Feng
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors: Yifei
authors: Y
authors: Wang
mesh_terms: D000328:Adult; D000818:Animals; D004041:Dietary Fats; D005229:Fatty Acids, Monounsaturated / Q000032:analysis; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005260:Female; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D006868:Hydrolysis; D016018:Least-Squares Analysis; D019787:Linoleic Acid / Q000032:analysis; D008049:Lipase / Q000378:metabolism*; D015416:Maillard Reaction; D008297:Male; D008875:Middle Aged; D019301:Oleic Acid / Q000032:analysis; D009829:Oleic Acids; D000069466:Red Meat / Q000032:analysis*; D013229:Stearic Acids / Q000032:analysis; D013552:Swine; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D005229:Fatty Acids, Monounsaturated; D005230:Fatty Acids, Nonesterified; D009829:Oleic Acids; D013229:Stearic Acids; D055549:Volatile Organic Compounds; C008757:palmitoleic acid; D019301:Oleic Acid; C011459:elaidic acid; C031183:stearic acid; D019787:Linoleic Acid; D008049:Lipase; C029310:lard
keywords: Elaidic acid (PubChem CID: 637517); Enzyme-treated; Free fatty acid; GC–MS; Heptadecenoic acid (PubChem CID: 5312435); Lard; Linoleic (PubChem CID: 5280450); Oleic acid (PubChem CID: 445639); Palmitoleic (PubChem CID: 445638); Partial least squares regression; Pork flavour; Stearic (PubChem CID: 5281)