Analysis on the Difference of Volatile Flavor Compounds in Different Parts of Rongchang Pig Broth
The differences of volatile flavor substances in different parts of Rongchang pig broth were deeply analyzed,and the theoretical reference was provided for the industrial processing of pork soup products and the selection of suitable soup-making parts.We measured the basic nutritional indexes of four parts of Rongchang pork(longissimus dorsi muscle TB,nape muscle TM,foreleg muscle TQ,hind leg muscle TH),and analyzed the flavor of pork soup products made from four parts of Rongchang pork by sensory evaluation,electronic nose and solid-phase microextraction-gas chromatography-mass spectrometry.The differences of key flavor substances in four groups of pork soup were explored by relative odor activity value method and principal component analysis.The basic nutritional components of pork from four parts showed that the longissimus dorsi muscle had the highest protein content,and the nape muscle had the highest fat content.Four groups of pork soup sensory evaluation found that TM group had tender pork texture,mellow broth flavor,sufficient freshness and the best flavor.Electronic analysis showed that the overall volatile flavor of four groups of pork soups was obviously different,and the broth of different parts could be effectively distinguished by linear discriminant analysis.The volatile components of TB,TM,TQ and TH samples were identified by SPME-GC-MS,and 38,54,63 and 60 volatile components were mainly hydrocarbons,aldehydes,alcohols and ketones.Except hydrocarbons,aldehydes were the most common in TB group,followed by ketones and alcohols.The key flavoring substances of each group were determined as 10(TB),7(TM),9(TQ)and 10(TH)substances by RO AV,and the six substances in total were octanal,nonanal,2-undecenal,(E,E)-2,4-decadienal,l-octene-3-ol and eucalyptol,respectively.The results of PC A and load diagram showed that the separation among the four groups of pork soup samples was good,and 1-octene-3-ol,2,4-decenal,2-undecenal,and hexanal could be used as important flavor substances to distinguish the four groups of pork soup.The basic nutritional indexes of different parts of Rongchang pig meat were different,and the volatile flavor of the broth after stewing was also obviously different,among which the overall flavor of the broth after stewing with nape muscles was the best.
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