Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps
This study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage was the most important part due to spices’ enriching flavours. These results revealed that the content and diversity of...
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MDPI AG
2024-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/22/3643 |
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| author | Haitang Wang Jiapeng Li Yan Zhao Qiang Li Shouwei Wang |
| author_facet | Haitang Wang Jiapeng Li Yan Zhao Qiang Li Shouwei Wang |
| author_sort | Haitang Wang |
| collection | DOAJ |
| description | This study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage was the most important part due to spices’ enriching flavours. These results revealed that the content and diversity of volatile compounds increased due to the addition of spices and heating temperature, imparting a unique aroma. Aldehydes played the main role in the overall odour. Benzaldehyde, hexanal, 1-octen-3-ol, levulinic acid, hydroxyacetone, ethyl octanoate, and 2-pentyl-furan were identified as the most important odour-active compounds. The key taste-active amino acids were glutamine, leucine, valine, and lysine. The IMP, AMP, and GMP provided a strong umami taste. Taste nucleotides and Val, Leu, Ile, and Phe were important precursor substances for aldehydes. The high responses of the electronic nose indicated that the gas component contained alkanes, alcohols, and aldehydes. The synergistic effects between umami-free amino acids and nucleotides correlated well with umami, as assessed by the electronic tongue. These results could be a starting point for the manufacturing industry, contributing to a better understanding of product performance. |
| format | Article |
| id | doaj-art-3ca481c1a0c64259a222cd2d6b4ad97b |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-3ca481c1a0c64259a222cd2d6b4ad97b2025-08-20T02:05:02ZengMDPI AGFoods2304-81582024-11-011322364310.3390/foods13223643Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process StepsHaitang Wang0Jiapeng Li1Yan Zhao2Qiang Li3Shouwei Wang4China Meat Research Centre, Beijing 100068, ChinaChina Meat Research Centre, Beijing 100068, ChinaChina Meat Research Centre, Beijing 100068, ChinaCollege of Science, Beijing Forestry University, Beijing 100091, ChinaChina Meat Research Centre, Beijing 100068, ChinaThis study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage was the most important part due to spices’ enriching flavours. These results revealed that the content and diversity of volatile compounds increased due to the addition of spices and heating temperature, imparting a unique aroma. Aldehydes played the main role in the overall odour. Benzaldehyde, hexanal, 1-octen-3-ol, levulinic acid, hydroxyacetone, ethyl octanoate, and 2-pentyl-furan were identified as the most important odour-active compounds. The key taste-active amino acids were glutamine, leucine, valine, and lysine. The IMP, AMP, and GMP provided a strong umami taste. Taste nucleotides and Val, Leu, Ile, and Phe were important precursor substances for aldehydes. The high responses of the electronic nose indicated that the gas component contained alkanes, alcohols, and aldehydes. The synergistic effects between umami-free amino acids and nucleotides correlated well with umami, as assessed by the electronic tongue. These results could be a starting point for the manufacturing industry, contributing to a better understanding of product performance.https://www.mdpi.com/2304-8158/13/22/3643cooked marinated pork knuckleodour-active compoundstaste-active compoundsevolutioninsights |
| spellingShingle | Haitang Wang Jiapeng Li Yan Zhao Qiang Li Shouwei Wang Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps Foods cooked marinated pork knuckle odour-active compounds taste-active compounds evolution insights |
| title | Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps |
| title_full | Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps |
| title_fullStr | Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps |
| title_full_unstemmed | Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps |
| title_short | Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps |
| title_sort | novel insights into the enrichment pattern of aroma and taste in cooked marinated meat products of black pork via typical process steps |
| topic | cooked marinated pork knuckle odour-active compounds taste-active compounds evolution insights |
| url | https://www.mdpi.com/2304-8158/13/22/3643 |
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