Characterization of specific volatile components in braised pork with different tastes by SPME‐GC/MS and electronic nose

Abstract

Braised pork is popular for its delicious flavor around the world and its flavor varies greatly with preparations for achieving different tastes. However, it is difficult to discriminate braised pork from various preparations. In this study, we compared the differences in volatile compounds in lean and fat fractions of braised pork with different tastes using electronic nose (E‐nose) and gas chromatography and mass spectrometry with solid‐phase microextraction (SPME‐GC‐MS). E‐nose distinguished volatile flavor in lean fractions well, while it could not separate fat fractions effectively. W2W, W2S, W1W, and W1S sensors were sensitive to volatile compounds in lean meat. GC‐MS results showed that braised pork of different tastes have their own characteristic volatile compounds. Correlation analysis showed that E‐nose sensor signals were significantly correlated with a relative abundance of volatile compounds by GC‐MS. Volatile compounds and E‐nose sensors had a certain correlation with crude composition, fatty acid composition, and sensory attributes. Thus, E‐nose has the ability to distinguish braised pork with different tastes relating to their own characteristic volatile compounds. PRACTICAL APPLICATIONS: The tastes and volatile compounds of braised pork differ with different preparations. Our GC‐MS results showed that there were differences in types and contents of volatile compounds with different tastes of braised pork. E‐nose sensor signals had a certain correlation with the relative abundance of volatile flavor compounds, both of which were correlated with crude composition, fatty acid composition, and sensory attributes. These results will be helpful for the rapid distinction of different tastes of braised pork by E‐nose.