Unraveling the off-flavor compounds and key spice compounds in pork broth and their interaction mechanisms

Pork is one of the meats widely consumed all over the world, while stewing is preferred because it can retain the nutritional content of the meat. After stewing, pork still retains some odors, such as bloody aroma, which affects the flavor quality. Therefore, people often add spices during the stewing process to reduce the off-flavor, but the mechanism of the effect of spices on the off-flavor has not been clarified. This study examined the pork broth before and after the addition of spices and determined the off-flavor compounds ( (E) -2-nonenal, (E) -2-heptenal, acetic acid, and valeric acid) in pork broth and key spice compounds (linalool, 1,8-cineole, and (E) -anethole) in pork broth with spices. The mechanism of the influence of spices on the off-flavor compounds of pork broth was clarified through the sensory perceptual interaction between off-flavor compounds and key spice compounds. The S-curve method was used to analyze the perceptual interactions between off-flavor compounds and key spice compounds. The results showed that linalool, 1,8-cineole, and (E) -anethole all had a masking effect on the aroma of off-flavor compounds (S-curve ratios = 1.58, 2.21, and 5.84, respectively), and the inhibitory effect was strongest when the three compounds acted together (S-curve ratio = 42.49).