Study On Difference Analysis Of Volatile Flavor Components Of Traditional Thoroughbred Pork And Lean Pork

With the improvement of people’s requirements for food safety, health andnutrition, the traditional high-quality thoroughbred pork has been increasinglypopular in consumers. Because of high production costs, the market price of thetraditional thoroughbred pork is more expensive than that of lean pork. Since thetraditional thoroughbred pork and lean pork are difficult to be distinguished by thevisible appearance, some illegal businessmen sell shoddy pork instead of realtraditional high-quality thoroughbred pork, leading to the loss of the interests of theconsumers and real traditional thoroughbred pork businessmen. Therefore, in orderto sustain the stable development of the traditional thoroughbred pork market, it isurgent that a scientific traditional thoroughbred pork identification method isrequired to regulate the traditional thoroughbred pork market.The differences of the traditional thoroughbred pork and lean pork are mainlyreflected on the taste and flavor of the pork. In this study, the pork from Dabieshanblack pig, Huoqiu traditional thoroughbred pig, Changfeng traditionalthoroughbred pig, Black small-eared pig, Jinzhai traditional thoroughbred pig andlean type pig are used as samples, the difference analysis of the volatile flavorcompounds of the pork which are produced during the simulation of the porkcooking process is carried out, and the relevance between the characteristiccomponents which are obtained by data analysis and the sensory evaluation is alsoinvestigated, main study findings are as follows:1. The volatile flavor compounds of the pork can be extracted by headspacesolid phase micro extraction (HS-SPME). The better extraction condition is using50/30μm DVB/CAR/PDMS extraction head,70℃water bath extraction for50min,and desorption for3min, under the above condition, the greater degree of thevolatile flavor compounds can be extracted. SPME extraction method has goodreproducibility for the precision standard deviation of SPME extraction methodbeing1.00%~7.83%.2. The most abundant volatile flavor compound of six pork samples isaldehydes. The number of volatile aldehydes of each pork sample reaches morethan20, the total relative content accounts for more than60%, and most of the aldehydes are with fragrant characteristics.3. The pork volatile flavor compounds can be explained by three principalcomponents, whose cumulative variance contribution proportion reaches90.853%.The main substances which have positive correlation with the principal componentsand have high loading on the components are benzaldehyde, nonanal,2-undecenaland1-octen-3-ol (first principal component),(E)-2-nonenal,2-butanone (secondprincipal component) and undecenal (third principal component)4. The volatile flavor compounds of the lean pork are different from the othertraditional thoroughbred pork samples, and aldehydes may be the cause of thedifference. Three principal components factor all reflect the information ofaldehydes, in which the first principal component dominates. The comprehensivescore of the lean pork is lower than the other samples, in which the score of the firstprincipal component is significantly different from the other samples.5. After the adding of appropriate amount of high loading substance mixture tothe ripe lean pork, its sensory evaluation has improved to some extent, there is nosignificant difference with the other four traditional thoroughbred pork samples,but it is still significantly different from the pork from Dabieshan black pig, whichhas the better sensory evaluation compared with the other samples.