Variation of Aroma Compounds in Rongchang Pork at Different Roast Temperatures

doi:10.7506/spkx1002-6630-201118040

Abstract

Abstract: The variation of volatile aroma compounds in Rongchang pork at different roast temperature was investigated in this study. Partial least squares regression analysis showed pyrazine compounds revealed considerable variation and greatly contributed to the flavor of roasted pork during processing. Volatile compounds extracted by simultaneous distillation extraction (SDE) and solid-phase micro-extraction (SPME) demonstrated obvious differences. The aroma compounds extracted by SPME represented the true flavor of roasted pork more accurately.

Key words: roast, simultaneous distillation extraction (SDE), soild-phase microextraction (SPME), partial least squares regression (PLSR)

CLC Number:

TS201.2

QIN Gang，LI Hong-jun，HE Zhi-fei，WANG Ting，HUANG Ye-chuan. Variation of Aroma Compounds in Rongchang Pork at Different Roast Temperatures[J]. FOOD SCIENCE, 2011, 32(18): 190-194.

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Variation of Aroma Compounds in Rongchang Pork at Different Roast Temperatures

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