Abstract
In this study, the aroma dynamic changes throughout the manufacturing process of Dongpo pork dish (DPD) model were investigated with electronic nose and two-dimensional gas chromatography coupled with mass spectrometry (GC × GC-MS). The results of both electronic nose and GC × GC-MS studies were consistent in that the frying and steaming stages had the greatest effect on the aroma composition of DPD. A total of 111 volatiles were detected, 59 of which were key volatiles. The odor activity analyses further revealed that pentanal, hexanal, 1-octen-3-ol, 2,3-pentanedione and (E)-2-octenal as key aroma contributors during the frying stage, while 3-methylbutyraldehyde were mainly formed during the steaming stage. These aromas were mainly generated through the thermal degradation of lipids and the Maillard reaction. Hence, this study, for the first time, provided some profound insights for the industrial production and flavor control of DPD products.
Published Version
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