FOOD CHEMISTRY
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2024
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IF 8.5
Yishun Yao,Meigui Huang,Qiuhong Liao,Xiaomin Wang,Jingyang Yu,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
Untargeted flavoromics and targeted quantitative analysis of key aroma compounds, and analysis of dynamic change of aroma precursors concentration were used to investigate the aroma evolution of traditional braised pork and the underlying mechanism. The results indicated that lipid oxidation dominated at early cooking stage (0th–45th min), resulting in an increased concentration of most aldehydes, alcohols, ketones, such as hexanal, heptanal, octanal, nonanal, ( E )-2-octenal, benzaldehyde, 1-octen-3-ol, and 2,3-octanedione, accompanied with an enhanced unpleasant fatty odor. From 45th to 73rd min, the seasonings alleviated excessive oxidation of unsaturated fatty acids accompanied with decreased aldehydes. Moreover, the diffusion of glucose and amino acids from seasonings to lean meat promoted the consumption of endogenous ribose and amino acids in meat through Maillard reaction, and facilitated the formation of dimethyl trisulfide, dimethyl disulfide, methanethiol, and 2-furfural, which contributed to the meaty, sauce-like, and sweety aroma, thus formed the characteristic aroma of traditional braised pork.
研究领域:
食品科学
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化学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Xiaomin Wang,Meigui Huang,Yishun Yao,Jingyang Yu,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
The characteristic aroma compounds of braised pork were identified through molecular sensory science and PLSR analysis, and the difference between two cooking methods, traditional open-fire (BPF) and induction cooker (BPC), was compared. Seventeen aroma compounds with odor activity values (OAVs) > 1 were identified in both samples. BPF revealed higher OAVs for most of the aroma compounds compared to BPC, and the higher aroma quality. Aroma recombination and omission experiments confirmed that twelve aroma compounds significantly contributed to the characteristic aroma of braised pork, and eight compounds such as hexanal, ( E )-2-octenal, and methanethiol were further confirmed as important contributors by PLSR analysis. Furthermore, PLSR analysis clarified the role of aldehydes such as hexanal, ( E )-2-octenal, and ( E , E )-2,4-decadienal in contributing to fatty attribute, whereas methanethiol was responsible for the meaty aroma. These characteristic aroma compounds mainly derived from lean meat due to its high content of phospholipids, and the exogenous seasonings contributed to the balanced characteristic aroma profile of braised pork by altering the distribution of these characteristic aroma compounds. Variations in heating parameters affected the formation of lipid oxidation and Strecker degradation products, which might explain aroma discrepancy between braised pork cooked by two methods with different heat transfer efficiencies.
研究领域:
食品科学
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感官科学
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分子美食学
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化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Xiaomin Wang,Yishun Yao,Jingyang Yu,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho,Ahmad Mohammad Salamatullah
This study investigated the formation of characteristic aroma compounds in braised pork during electromagnetic cooking, focusing on the effect of added seasonings on lipid oxidation and the Maillard reaction. The accelerated lipid oxidation led to a rapid increase in the levels of most characteristic aldehydes, 1-octen-3-ol, and 2-pentylfuran during the temperature-rising stage (S0-S2) and the simmering stage (S3-S4) in braised pork. However, the addition of seasonings inhibited polyunsaturated fatty acid oxidation, reducing the levels of these lipid-derived aroma compounds during the sauce thickening stage (S5). Heat treatment models of purified fatty acids with and without the addition of seasonings further confirmed that the seasonings inhibited the formation of these aroma compounds due to their high antioxidant activity. Moreover, seasonings could provide abundant Maillard reaction substrates (such as methionine, leucine, and glucose), which promoted the continuous formation of methanethiol and 3-methylbutanal throughout the electromagnetic cooking of braised pork.
研究领域:
食品化学
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烹饪科学
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风味化学
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食品加工
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
·
IF 8.5
Yishun Yao,Meigui Huang,Xiaomin Wang,Jingyang Yu,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
The characteristic aroma compounds of traditional braised pork were investigated by gas chromatography–mass spectrometry−olfactometry (GC–MS–O), odor-activity values, and aroma recombination and omission experiments. A total of 56 volatile compounds were detected by GC–MS, among which hexanal, octanal, nonanal, ( E )-2-octenal, 2,3-octanedione, 1-octen-3-ol, 2-pentylfuran, methanethiol, and dimethyl trisulfide were identified as the key aroma compounds by molecular sensory science. Partial least squares regression analysis indicated that some aroma compounds significantly contributed to fatty (hexanal, heptanal, 2-pentylfuran, nonanal, and ( E )-2-octenal), meaty (methanethiol, dimethyl disulfide, dimethyl trisulfide, and octanal), sauce-like flavor (3-hydroxy-2-butanone and 2-furfural), and sweet, caramel (2,3-octanedione, 1-octen-3-ol). Lean meat produced more aldehydes, alcohols, ketones, and sulfur-containing compounds than subcutaneous fat. The seasonings (saccharose, cooking wine, and soy sauce) facilitated the formation of ethyl L-lactate, 2-acetylfuran, 2-furfural, 5-methyl-2-furaldehyde, 2-methyl-pyrazine, and 2-acetylpyrrole. Meanwhile they reduced the content of lipid oxidation products, thereby stimulated the characteristic aroma of the Chinese traditional braised pork.
研究领域:
食品科学
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分析化学
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感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）