Comparison of Aroma Compounds in Pork from Four Different Breeds

doi:10.7506/spkx1002-6630-201406028

Abstract

Abstract:

The volatile flavor compounds of cooked meats from four different pig breeds including lean-type pig, Dinguyan
black pig, Anqing six-white-spotted pig and Wannan spotted pig were identified and quantified by solid phase microextraction
(SPME) and gas chromatography-mass spectrometry (GC-MS), and aroma values of the identified compounds
were calculated. Comparative analysis of the four breeds for differences in their volatile compound composition was carried
out by using principal component analysis. The results indicated that there was a significant difference in aroma between
lean-type pig and three other breeds as well as among the three breeds. Limonene, hexanal, heptanal, (E)-tetradecene-1-ol,
2-pentylfuran, 2-ethylfuran, 2-hexylfuran, 14-octadecenal and heptanone were found to greatly contribute to the aroma of
cooked pork. Benzaldehyde had a high correlation with the meat aroma of Wannan spotted pig. Limonene, heptanone and
undecanal had the most significant effects on the meat aroma of Anqing six-white-spotted pig. The meat aroma of Dinguyan
black pig had a strong correlation with 14-octadecenal, octanal, heptanal and (E)-2-tetradecen-1-ol. However, no volatile
compounds were correlated with the meat aroma of lean-type pig.

Key words: pork aroma, principal component analysis, solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS201.2

PAN Jian1, YANG Jun-jie1,*, ZHU Shuang-jie1,2, WU Ze-yu1. Comparison of Aroma Compounds in Pork from Four Different Breeds[J]. FOOD SCIENCE, 2014, 35(6): 133-136.

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