ArticleHeliyon2024
Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Lipid oxidation, volatile, and taste-active compounds in Yu-Xiang shredded pork during processing.Food chemistry: X · 2026Article
- Mixed-microbe solid-state fermentation modulates the physicochemical and aroma profiles ofFrontiers in microbiology · 2026Article
- The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study.Foods (Basel, Switzerland) · 2025Article
- Specific surface area changes and functional potential exploration ofFood chemistry: X · 2025Article
- Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue).Frontiers in nutrition · 2024Article
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Authors and funding
6 authors.
Funding
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Abstract
The objective of this study was to assess and compare the characteristics of Yu-Shiang Shredded Pork made with different ingredients by using physicochemical measurements and intelligent sensory analysis. The study revealed that there were 18 varied amino acids present, with the taste active values (TAVs) of Leu, Glu, Asp, Asn, and Ala all higher than 1.0. Intelligent sensory analysis showed that the samples lacking lettuce and fungus had similar aromas and flavors, while those lacking shredded pork and pickled chillies had distinct aromas and flavors. Moreover, VOCs (volatile organic compounds) were detected in five types of Yu-Shiang Shredded Pork, with 43, 42, 53, 36, and 50 identified in GC-MS (gas chromatography-mass spectrometry), respectively. Olefins (20.62 %-30.93 %) were the most abundant. GC-IMS (gas chromatography-ion mobility spectrometry) detected 68 volatiles flavor compounds, with esters having a significantly higher relative content than other compounds, indicating their significant role in the flavor formation process of Yu-Shiang Shredded Pork. Furthermore, the Orthogonal Partial Least Squares-discriminant analysis (OPLS-DA) model analysis identified 19 marker compounds that could differentiate the five types of Yu-Shiang Shredded Pork. These fundamental results lay the groundwork for future research on the connection between ingredients and the flavor characteristics of Yu-Shiang Shredded Pork.
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