Cargando…

Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography...

Descripción completa

Detalles Bibliográficos
Autores principales: Han, Dong, Mi, Si, Zhang, Chun-Hui, Li, Juan, Song, Huan-Lu, Fauconnier, Marie-Laure, Tyteca, Eva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479604/
https://www.ncbi.nlm.nih.gov/pubmed/30970544
http://dx.doi.org/10.3390/molecules24071385
_version_ 1783413383569080320
author Han, Dong
Mi, Si
Zhang, Chun-Hui
Li, Juan
Song, Huan-Lu
Fauconnier, Marie-Laure
Tyteca, Eva
author_facet Han, Dong
Mi, Si
Zhang, Chun-Hui
Li, Juan
Song, Huan-Lu
Fauconnier, Marie-Laure
Tyteca, Eva
author_sort Han, Dong
collection PubMed
description The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography-mass spectrometry/olfactometry (GC-MS/O), electronic nose (E-nose) and chemometrics. A total of 62 volatile compounds were identified and quantified in all pork hocks, and 24 of them were considered as odour-active compounds because their odour activity values (OAVs) were greater than 1. Hexanal (OAV at 3.6–20.3), octanal (OAV at 30.3–47.5), nonanal (OAV at 68.6–166.3), 1,8-cineole (OAV at 36.4–133.3), anethole (OAV at 5.9–28.3) and 2-pentylfuran (OAV at 3.5–29.7) were the key odour-active compounds contributing to the integral flavour of the marinated pork hocks. According to principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) of GC-MS/O and E-nose data, the results showed that the marinated pork hocks were clearly separated into three groups: DHM, HHT, and DXC-TFH. Nine odour-active compounds, heptanal, nonanal, 3-carene, d-limonene, β-phellandrene, p-cymene, eugenol, 2-ethylfuran and 2-pentylfuran, were determined to represent potential flavour markers for the discrimination of marinated pork hocks. This study indicated the feasibility of using GC-MS/O coupled with the E-nose method for the differentiation of the volatile profile in different brands of marinated pork hocks.
format Online
Article
Text
id pubmed-6479604
institution National Center for Biotechnology Information
language English
publishDate 2019
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-64796042019-04-30 Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics Han, Dong Mi, Si Zhang, Chun-Hui Li, Juan Song, Huan-Lu Fauconnier, Marie-Laure Tyteca, Eva Molecules Article The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography-mass spectrometry/olfactometry (GC-MS/O), electronic nose (E-nose) and chemometrics. A total of 62 volatile compounds were identified and quantified in all pork hocks, and 24 of them were considered as odour-active compounds because their odour activity values (OAVs) were greater than 1. Hexanal (OAV at 3.6–20.3), octanal (OAV at 30.3–47.5), nonanal (OAV at 68.6–166.3), 1,8-cineole (OAV at 36.4–133.3), anethole (OAV at 5.9–28.3) and 2-pentylfuran (OAV at 3.5–29.7) were the key odour-active compounds contributing to the integral flavour of the marinated pork hocks. According to principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) of GC-MS/O and E-nose data, the results showed that the marinated pork hocks were clearly separated into three groups: DHM, HHT, and DXC-TFH. Nine odour-active compounds, heptanal, nonanal, 3-carene, d-limonene, β-phellandrene, p-cymene, eugenol, 2-ethylfuran and 2-pentylfuran, were determined to represent potential flavour markers for the discrimination of marinated pork hocks. This study indicated the feasibility of using GC-MS/O coupled with the E-nose method for the differentiation of the volatile profile in different brands of marinated pork hocks. MDPI 2019-04-09 /pmc/articles/PMC6479604/ /pubmed/30970544 http://dx.doi.org/10.3390/molecules24071385 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Han, Dong
Mi, Si
Zhang, Chun-Hui
Li, Juan
Song, Huan-Lu
Fauconnier, Marie-Laure
Tyteca, Eva
Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics
title Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics
title_full Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics
title_fullStr Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics
title_full_unstemmed Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics
title_short Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics
title_sort characterization and discrimination of chinese marinated pork hocks by volatile compound profiling using solid phase microextraction gas chromatography-mass spectrometry/olfactometry, electronic nose and chemometrics
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479604/
https://www.ncbi.nlm.nih.gov/pubmed/30970544
http://dx.doi.org/10.3390/molecules24071385
work_keys_str_mv AT handong characterizationanddiscriminationofchinesemarinatedporkhocksbyvolatilecompoundprofilingusingsolidphasemicroextractiongaschromatographymassspectrometryolfactometryelectronicnoseandchemometrics
AT misi characterizationanddiscriminationofchinesemarinatedporkhocksbyvolatilecompoundprofilingusingsolidphasemicroextractiongaschromatographymassspectrometryolfactometryelectronicnoseandchemometrics
AT zhangchunhui characterizationanddiscriminationofchinesemarinatedporkhocksbyvolatilecompoundprofilingusingsolidphasemicroextractiongaschromatographymassspectrometryolfactometryelectronicnoseandchemometrics
AT lijuan characterizationanddiscriminationofchinesemarinatedporkhocksbyvolatilecompoundprofilingusingsolidphasemicroextractiongaschromatographymassspectrometryolfactometryelectronicnoseandchemometrics
AT songhuanlu characterizationanddiscriminationofchinesemarinatedporkhocksbyvolatilecompoundprofilingusingsolidphasemicroextractiongaschromatographymassspectrometryolfactometryelectronicnoseandchemometrics
AT fauconniermarielaure characterizationanddiscriminationofchinesemarinatedporkhocksbyvolatilecompoundprofilingusingsolidphasemicroextractiongaschromatographymassspectrometryolfactometryelectronicnoseandchemometrics
AT tytecaeva characterizationanddiscriminationofchinesemarinatedporkhocksbyvolatilecompoundprofilingusingsolidphasemicroextractiongaschromatographymassspectrometryolfactometryelectronicnoseandchemometrics