Comparative analysis of key aroma compounds in air-frying roasted pork from five species
The popularity of roasted pork among Chinese consumers is largely attributed to its rich aroma profile. However, the suitability of different pork species for roasting remains uncertain. In this study, the effect of various pork species on the aroma profiles of roasted pork was systematically invest...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008964 |
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| author | Lin Li Pingping Huang Rujie Yang Jingyu Li Yuping Zhang Junke Li Jianjun Li Jianmei Zhang Nigel P. Brunton Huan Liu Xiangru Wei |
| author_facet | Lin Li Pingping Huang Rujie Yang Jingyu Li Yuping Zhang Junke Li Jianjun Li Jianmei Zhang Nigel P. Brunton Huan Liu Xiangru Wei |
| author_sort | Lin Li |
| collection | DOAJ |
| description | The popularity of roasted pork among Chinese consumers is largely attributed to its rich aroma profile. However, the suitability of different pork species for roasting remains uncertain. In this study, the effect of various pork species on the aroma profiles of roasted pork was systematically investigated using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results indicated that the roasted pork from five different species exhibited rich roasty, meaty, and fatty notes. Fifty-two aroma compounds were identified, with seven key odorants, including pyrazines and aldehydes, being recognized as primary contributors to the aroma. The orthogonal partial least squares discriminant analysis (OPLS-DA) effectively distinguished the aroma profiles of the five pork species. Twelve aroma compounds displayed variable importance in projection (VIP) scores exceeding 1, with butyrolactone being identified as a potential biomarker. Among the species, Tibetan and Min pigs were found to be the most suitable for roasting, with Min pigs showing particular promise. |
| format | Article |
| id | doaj-art-a4c1631f163a4e7a8cf9ebecca326c5b |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-a4c1631f163a4e7a8cf9ebecca326c5b2025-08-20T02:49:49ZengElsevierFood Chemistry: X2590-15752024-12-012410200810.1016/j.fochx.2024.102008Comparative analysis of key aroma compounds in air-frying roasted pork from five speciesLin Li0Pingping Huang1Rujie Yang2Jingyu Li3Yuping Zhang4Junke Li5Jianjun Li6Jianmei Zhang7Nigel P. Brunton8Huan Liu9Xiangru Wei10Yantai Food and Drug Inspection and Testing Center, Yantai 264035, Shandong, ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, ChinaYantai Xiwang Foods Co., Ltd., Yantai 264025, ChinaYantai Xiwang Foods Co., Ltd., Yantai 264025, ChinaSchool of Agriculture and Food Science, University College Dublin, Dublin 4, IrelandSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China; Corresponding author.School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland; Corresponding author.The popularity of roasted pork among Chinese consumers is largely attributed to its rich aroma profile. However, the suitability of different pork species for roasting remains uncertain. In this study, the effect of various pork species on the aroma profiles of roasted pork was systematically investigated using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results indicated that the roasted pork from five different species exhibited rich roasty, meaty, and fatty notes. Fifty-two aroma compounds were identified, with seven key odorants, including pyrazines and aldehydes, being recognized as primary contributors to the aroma. The orthogonal partial least squares discriminant analysis (OPLS-DA) effectively distinguished the aroma profiles of the five pork species. Twelve aroma compounds displayed variable importance in projection (VIP) scores exceeding 1, with butyrolactone being identified as a potential biomarker. Among the species, Tibetan and Min pigs were found to be the most suitable for roasting, with Min pigs showing particular promise.http://www.sciencedirect.com/science/article/pii/S2590157524008964Roasted porkAroma profileGC-O-MSBiomarkerSensory evaluation |
| spellingShingle | Lin Li Pingping Huang Rujie Yang Jingyu Li Yuping Zhang Junke Li Jianjun Li Jianmei Zhang Nigel P. Brunton Huan Liu Xiangru Wei Comparative analysis of key aroma compounds in air-frying roasted pork from five species Food Chemistry: X Roasted pork Aroma profile GC-O-MS Biomarker Sensory evaluation |
| title | Comparative analysis of key aroma compounds in air-frying roasted pork from five species |
| title_full | Comparative analysis of key aroma compounds in air-frying roasted pork from five species |
| title_fullStr | Comparative analysis of key aroma compounds in air-frying roasted pork from five species |
| title_full_unstemmed | Comparative analysis of key aroma compounds in air-frying roasted pork from five species |
| title_short | Comparative analysis of key aroma compounds in air-frying roasted pork from five species |
| title_sort | comparative analysis of key aroma compounds in air frying roasted pork from five species |
| topic | Roasted pork Aroma profile GC-O-MS Biomarker Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008964 |
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