Study on the Changes of Volatile Flavor Componentsin Double-Fried Pork During the Processing and Frozen Sorage

Abstract:

Volatile flavor components from Double-fried pork was extracted by headspace solid-phase microextraction （HS-SPME） and isolated and identified by gas chromatography-mass spectrometry （GC-MS） analysis. A total of 91 volatile flavor compounds were identified，including 13 aldehydes （51.287%），15 alcohols （11.412%），7 sulphur-containing compounds （9.397%），12 esters （7.736%），6 ketones （6.983%），18 heterocyclic compounds （6.873%），11 hydrocarbons （2.264%），4 acid compounds （1.433%），and 5 others （1.566%）. Esters and heterocyclic compounds significantly increased after frying and therefore had a great contribution to the special flavor of Double-fried pork. By the method of principal component analysis （PCA），the first one （PC1） mainly represented most of the information of flavor compounds among the three principal components，which was thus used as the characteristic flavor compounds. Double-fried pork of different frozen times could be clearly separated by PCA analysis， the one-month samples mainly associated with 1-penten-3-ol，3-methyl-1-butanol and octanal， the two and three-month samples mainly associated with nonanal，（E，E）-2，4-decadienal，and phenylethyl alcohol， whereas the five and six-month samples mainly associated with hexanal and ethanol.