ArticleFoods (Basel, Switzerland)2019
Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed.
- Study on the correlation and formation mechanism of flavor compounds and Maillard reaction products during the drying process ofFood chemistry: X · 2025Article
- Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat.Food chemistry: X · 2025Article
- Ultrasound-induced modifications of beef flavor characteristics during postmortem aging.Ultrasonics sonochemistry · 2024Article
- Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances.Frontiers in nutrition · 2024Review
- Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography-Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS.Molecules (Basel, Switzerland) · 2023Article
- Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept.Foods (Basel, Switzerland) · 2022Article
- Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork.Frontiers in nutrition · 2022Article
- Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
6 authors.
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Abstract
Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) were conducted to investigate their differences in sensory and aroma compounds. The results showed that the effect of self-made braised sauce in braised pork was comparable to white granulated sugar. One-hundred-and-nine volatile flavor compounds were identified by GC-MS using headspace-solid phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE). Thirty-six odor active compounds with retention indexes ranging from 935⁻2465 were identified by aroma extract dilution analysis (AEDA). Additionally, their odor activity values (OAV) were calculated. It was found that 17 aroma compounds showed an OAV greater than 1. Among them, pentanal (almond, pungent), nonanal (fat, green), (E, E)-2,4-decadienal (fat, roast), phenylacetaldehyde (hawthorn, honey, sweet), dodecanal (lily, fat, citrus) and linalool (floral, lavender) reached the highest OAV values (>200), indicating a significant contribution to the aroma of two types of braised pork. These results indicated that the self-made braised sauce added with MRI could be used for cooking braised pork with good sensory characteristics.
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