Cargando…

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the...

Descripción completa

Detalles Bibliográficos
Autores principales: Pu, Dandan, Zhang, Yuyu, Zhang, Huiying, Sun, Baoguo, Ren, Fazheng, Chen, Haitao, Tang, Yizhuang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231236/
https://www.ncbi.nlm.nih.gov/pubmed/32252248
http://dx.doi.org/10.3390/foods9040413
_version_ 1783535144572813312
author Pu, Dandan
Zhang, Yuyu
Zhang, Huiying
Sun, Baoguo
Ren, Fazheng
Chen, Haitao
Tang, Yizhuang
author_facet Pu, Dandan
Zhang, Yuyu
Zhang, Huiying
Sun, Baoguo
Ren, Fazheng
Chen, Haitao
Tang, Yizhuang
author_sort Pu, Dandan
collection PubMed
description The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the best sensory qualities, with strong meaty, smoky, roasty, woody, and greasy attributes. Thirty-nine aroma-active regions with flavor dilution (FD) factors ranging from 9 to 6561 were detected. Overall, 3-ethylphenol had the highest FD factor of 6561, followed by 2,6-dimethoxyphenol, 3,4-dimethylphenol, 4-ethylguaiacol, 4-methylguaiacol, 3-methylphenol, and 2-acetyl-1-pyrroline, with FD ≥243. Among 39 aroma compounds, 27 compounds with OAVs ≥1 and were potent odorants. A similarity of 90.73% between the recombination model and traditional Hunan Smoke-cured Pork Leg (THSL) sample was obtained. Omission tests further confirmed that (E)-2-nonenal, 2-methoxy-4-vinylphenol, guaiacol, 3-ethylphenol, 2,6-dimethylphenol, 2-acetyl-1-pyrroline, and methional were key odorants in smoke-cured pork leg. Additionally, 2-acetyl-1-pyrroline (38.88 μg/kg), which contributes to a roasty aroma, was characterized here as a key odorant of smoke-cured pork leg for the first time.
format Online
Article
Text
id pubmed-7231236
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-72312362020-05-22 Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments Pu, Dandan Zhang, Yuyu Zhang, Huiying Sun, Baoguo Ren, Fazheng Chen, Haitao Tang, Yizhuang Foods Article The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the best sensory qualities, with strong meaty, smoky, roasty, woody, and greasy attributes. Thirty-nine aroma-active regions with flavor dilution (FD) factors ranging from 9 to 6561 were detected. Overall, 3-ethylphenol had the highest FD factor of 6561, followed by 2,6-dimethoxyphenol, 3,4-dimethylphenol, 4-ethylguaiacol, 4-methylguaiacol, 3-methylphenol, and 2-acetyl-1-pyrroline, with FD ≥243. Among 39 aroma compounds, 27 compounds with OAVs ≥1 and were potent odorants. A similarity of 90.73% between the recombination model and traditional Hunan Smoke-cured Pork Leg (THSL) sample was obtained. Omission tests further confirmed that (E)-2-nonenal, 2-methoxy-4-vinylphenol, guaiacol, 3-ethylphenol, 2,6-dimethylphenol, 2-acetyl-1-pyrroline, and methional were key odorants in smoke-cured pork leg. Additionally, 2-acetyl-1-pyrroline (38.88 μg/kg), which contributes to a roasty aroma, was characterized here as a key odorant of smoke-cured pork leg for the first time. MDPI 2020-04-02 /pmc/articles/PMC7231236/ /pubmed/32252248 http://dx.doi.org/10.3390/foods9040413 Text en © 2020 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
Pu, Dandan
Zhang, Yuyu
Zhang, Huiying
Sun, Baoguo
Ren, Fazheng
Chen, Haitao
Tang, Yizhuang
Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments
title Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments
title_full Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments
title_fullStr Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments
title_full_unstemmed Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments
title_short Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments
title_sort characterization of the key aroma compounds in traditional hunan smoke-cured pork leg (larou, thsl) by aroma extract dilution analysis (aeda), odor activity value (oav), and sensory evaluation experiments
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231236/
https://www.ncbi.nlm.nih.gov/pubmed/32252248
http://dx.doi.org/10.3390/foods9040413
work_keys_str_mv AT pudandan characterizationofthekeyaromacompoundsintraditionalhunansmokecuredporkleglarouthslbyaromaextractdilutionanalysisaedaodoractivityvalueoavandsensoryevaluationexperiments
AT zhangyuyu characterizationofthekeyaromacompoundsintraditionalhunansmokecuredporkleglarouthslbyaromaextractdilutionanalysisaedaodoractivityvalueoavandsensoryevaluationexperiments
AT zhanghuiying characterizationofthekeyaromacompoundsintraditionalhunansmokecuredporkleglarouthslbyaromaextractdilutionanalysisaedaodoractivityvalueoavandsensoryevaluationexperiments
AT sunbaoguo characterizationofthekeyaromacompoundsintraditionalhunansmokecuredporkleglarouthslbyaromaextractdilutionanalysisaedaodoractivityvalueoavandsensoryevaluationexperiments
AT renfazheng characterizationofthekeyaromacompoundsintraditionalhunansmokecuredporkleglarouthslbyaromaextractdilutionanalysisaedaodoractivityvalueoavandsensoryevaluationexperiments
AT chenhaitao characterizationofthekeyaromacompoundsintraditionalhunansmokecuredporkleglarouthslbyaromaextractdilutionanalysisaedaodoractivityvalueoavandsensoryevaluationexperiments
AT tangyizhuang characterizationofthekeyaromacompoundsintraditionalhunansmokecuredporkleglarouthslbyaromaextractdilutionanalysisaedaodoractivityvalueoavandsensoryevaluationexperiments