Abstract:

The volatile flavor components in Yu-Shiang shredded pork between fresh dish and instant food were extracted
by simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total
of 136 volatile compounds were identified in Yu-Shiang shredded pork. A total of 79 volatile compounds were identified in
fresh dish, and 104 volatile compounds were identified in instant food, while 47 compounds existed in both samples. The
biggest differences between the two samples were esters and sulfur-containing compounds, nitrogen-containing compounds
and heterocyclic compounds. The following compounds may lead to the different aromas between the two samples:
β-phellandrene, caryophyllene, [S-(R*,S*)]-3-(1,5-dimethyl-4-hexenyl)-6-methylene-cyclohexene, benzoic acid methyl ester,
benzoic acid ethyl ester, eucalyptol, 2,3,5,6-tetramethyl-pyrazine, and di-2-propenyl-trisulfide.

Key words: Yu-Shiang shredded pork, volatile flavor compounds, simultaneous distillation extraction (SDE), gas chromatography-mass spectrometry (GC-MS), perfume and flavor