Abstract: This paper took stewed pork with brown sauce as the research project to explore its aroma release at different oral processing stages. The panel of four subjects was built by recruiting members for evaluation, selection, and professional training. Four subjects chewed the samples of Stewed Pork with Brown Sauce freely and collected the exhaled gas samples used Tedlar? gas bags at different oral processing stages, followed by solid phase microextraction (SPME)-gas chromatography/mass spectrometry (GC/MS) to detect volatile organic compounds in the exhaled gas. Qualitative and quantitative analysis of the exhaled gas for each subject at different oral processing stages. The correlation between total aroma release and chewing parameters were analyzed, and the distribution of aroma release at pre- and post-swallow was compared. Results showed that the aroma release curves (panel and individual) were found that the aroma release was always in dynamic change during the oral processing from Stewed Pork, and the inter-individual difference was still unavoidable; Correlation analysis showed that there was a significant positive correlation between the chewing times (r=0.910, P<0.01) and the chewing cycles (r=0.851, P<0.01) on the amount of aroma release; Moreover, the ratio of aroma release was larger at the pre-swallow stage than the post-swallow stage; The release of three major volatiles with different hydrophobicity (log P values) were also analyzed between pre-swallow and post-swallow stages, and the higher the hydrophobicity of the volatile, the more release of aroma at post-swallow. The use of Tedlar? bags combined with solid phase microextraction-gas chromatography/mass spectrometry was a novel detection method for qualitative and quantitative analysis of the exhaled gas from food (Stewed Pork with Brown Sauce) during oral processing. It laid a methodological foundation for the study of the release kinetics of food aroma.

Key words: Stewed Pork with Brown Sauce, oral processing, aroma release