关键词: 猪肉汤, 溶剂辅助蒸发提取, 气相色谱-嗅闻分析, 香气活性成分, 肉香味

Abstract:

The amino acid composition and fatty acid composition of raw pork were analyzed. The pork broth obtained
after stewing the pork for 3 h was extracted by solvent assisted flavor evaporation (SAFE), and then analyzed by gas
chromatography-mass spectrometry (GC-MS). A total of 70 volatile compounds were tentatively identified from the broth by
means of library search in the NIST 2010 mass spectral library through comparison of retention index with those reported in
the literature. Out of these compounds, 24 odor-active compounds mainly including aliphatic aldehydes, ketones, alcohols,
and sulfur-containing compounds were further screened by gas chromatography-olfactometry coupled with aroma extract
dilution analysis (AEDA) through comparison of retention index, mass spectra and odor characteristics with those of the
authentic standards. Those with high flavor dilution factors (log2FD ≥ 9) were heptanal, nonanal, (E)-2-nonenal, (E,E)-2,4-
decadienal, 2-undecanone, 3-hydroxy-2-butanone, 3-(methylthio)propionaldehyde, furfuryl mercaptan, dimethyl trisulfide,
2-thiophenethiol, bis(2-methyl-3-furyl)disulfide, 1-octen-3-ol, and γ-decalactone.

Key words: stewed pork broth, solvent assisted flavor evaporation, gas chromatography-olfactometry;