Abstract: The flavor components of cooked tenderloin from Dingyuan Black pig and lean-type pig were comparatively analyzed by SPME with different fiber coatings and gas chromatography-mass spectrometry (GC-MS). The results indicated that a significant difference in six aldehydes, three alcohols, four ketones and six carboxylic acids was observed between both breeds of pork. The contents of aldehydes, alcohols and ketones in Dingyuan black pig tenderloin were higher than those in lean-type pig tenderloin. Meanwhile, these compounds had very low threshold value so that they offered more contributions to the flavor difference between the two breeds of pork. The contents of six aldehydes in lean-type pig tenderloin were low, but relatively higher compared to Dingyuan Black pig tenderloin, and they had little effect on the flavor difference due to their high threshold values. Therefore, the differences in the contents of aldehydes, alcohols and ketones are the major causes of the flavor difference between the two breeds of pork.

Key words: solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS), Dingyuan black pig meat, lean-type pig meat, volatile flavor components