TY - JOUR
T1 - Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork
AU - Zhao, Laiyu
AU - Erasmus, Sara
AU - Yang, Ping
AU - Huang, Feng
AU - Zhang, Chunhui
AU - van Ruth, Saskia
N1 - Publisher Copyright:
© 2023 The Author(s)
PY - 2023/11/30
Y1 - 2023/11/30
N2 - Tibetan pork has been favored for its unique aromas, which originate from chemical reactions between characteristic precursors in cooking. The precursors (e.g., fatty acids, free amino acids, reducing sugars, and thiamine) of Tibetan pork ((semi-) free range) from different regions in China, comprising Tibet, Sichuan, Qinghai, and Yunnan, and commercial pork (indoor reared) were compared in this study. Tibetan pork was characterized by higher ω-3 polyunsaturated fatty acids (i.e., C18:3n3), higher essential (i.e., valine, leucine, and isoleucine), aromatic (i.e., phenylalanine), and sulfur-containing (i.e., methionine and cysteine) free amino acids, higher thiamine, and lower reducing sugars. Boiled Tibetan pork exhibited higher heptanal, 4-heptenal, and 4-pentylbenzaldehyde compared with commercial pork. The results from multivariate statistical analysis revealed that precursors combined with volatiles exhibited discriminating capability for characterizing Tibetan pork. The precursors in Tibetan pork exerted a certain effect on characteristic aroma generation, probably arising from promoting chemical reactions in cooking.
AB - Tibetan pork has been favored for its unique aromas, which originate from chemical reactions between characteristic precursors in cooking. The precursors (e.g., fatty acids, free amino acids, reducing sugars, and thiamine) of Tibetan pork ((semi-) free range) from different regions in China, comprising Tibet, Sichuan, Qinghai, and Yunnan, and commercial pork (indoor reared) were compared in this study. Tibetan pork was characterized by higher ω-3 polyunsaturated fatty acids (i.e., C18:3n3), higher essential (i.e., valine, leucine, and isoleucine), aromatic (i.e., phenylalanine), and sulfur-containing (i.e., methionine and cysteine) free amino acids, higher thiamine, and lower reducing sugars. Boiled Tibetan pork exhibited higher heptanal, 4-heptenal, and 4-pentylbenzaldehyde compared with commercial pork. The results from multivariate statistical analysis revealed that precursors combined with volatiles exhibited discriminating capability for characterizing Tibetan pork. The precursors in Tibetan pork exerted a certain effect on characteristic aroma generation, probably arising from promoting chemical reactions in cooking.
KW - Aroma
KW - Discriminant analysis
KW - Free amino acids
KW - Pork meat
KW - ω-3 PUFAs
UR - https://www.scopus.com/pages/publications/85163953935
U2 - 10.1016/j.foodchem.2023.136717
DO - 10.1016/j.foodchem.2023.136717
M3 - Article
C2 - 37392623
AN - SCOPUS:85163953935
SN - 0308-8146
VL - 427
JO - Food Chemistry
JF - Food Chemistry
M1 - 136717
ER -