title: Volatile flavor constituents in the pork broth of black-pig.
abstract: Pork of black-pig in China is well known for its quality and preferred by consumers. However, there is a lack of research on its flavors. By solvent assisted flavor evaporation combined with GC-MS, 104 volatile compounds in the stewed pork broth of black-pig were identified with the dominant amounts of fatty acids, alcohols, and esters. By aroma extract dilution analysis-GC-O method, 27 odor-active compounds were characterized, including 2-methyl-3-furanthiol, 3-(methylthio)propanal, 2-furfurylthiol, γ-decalactone, nonanal, (E)-2-nonenal, and (E,E)-2,4-decadienal that had high FD factors. Compared to the common white-pig, the aroma compounds in both pork broths were almost the same, but the aroma profile of potent odorants for the black-pig pork broth showed less fatty and more roasted notes, which were partially attributed to the higher monounsaturated fatty acids and lower polyunsaturated fatty acids in meat. With aid of authentic chemicals and selected reaction monitoring mode of GC-MS/MS, 19 aroma compounds were quantitated.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China.
authors.forename: Jian
authors.initials: J
authors.lastname: Zhao
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China.
authors.forename: Meng
authors.initials: M
authors.lastname: Wang
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: xjchun@th.btbu.edu.cn.
authors.forename: Jianchun
authors.initials: J
authors.lastname: Xie
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China.
authors.forename: Mengyao
authors.initials: M
authors.lastname: Zhao
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China.
authors.forename: Li
authors.initials: L
authors.lastname: Hou
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China.
authors.forename: Jingjing
authors.initials: J
authors.lastname: Liang
authors.affiliation: Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing 100081, China.
authors.forename: Shi
authors.initials: S
authors.lastname: Wang
authors.affiliation: Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing 100081, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Cheng
mesh_terms: D000818:Animals; D002681:China; D008401:Gas Chromatography-Mass Spectrometry; D000069466:Red Meat / Q000032:analysis*; D012903:Smell; D013552:Swine; D053719:Tandem Mass Spectrometry; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds
keywords: Black pig; Broth; GC–MS/MS; Meat flavor; Odor-active; Quantitation