Effect of different cooking times on the fat flavor compounds of pork belly

Abstract

Fat has a great impact on the meat product flavor, which is influenced by cooking time. This study explored the effect of different steaming times on the fat flavor of pork belly. A total of 14 aldehydes, 11 ketones, 6 esters, 4 alcohols, and 1 acid volatile compounds were identified through gas chromatography ion mobility spectrometry (GC–IMS). The relative odor activity value (ROAV) combined with the principal component analysis (PCA) method showed that the aroma of pork belly fat was considerably different under different steaming times. The quantity of key volatile compounds with ROAV ≥ 1, namely, heptanal, ethyl hexanoate, 2‐methylbutanal‐m, 3‐methylbutanal, ethyl acetate, and 2, 3‐butanedione increased considerably in the fat after steaming. The fat gives rise to two key volatile compounds, hexanal‐d and 1‐heptanol, after steaming for 30 min. Similarly, ethyl formate and 3‐hydroxy‐2‐butanone were obtained as the key volatile compounds after steaming for 180 min. Practical applications Pork belly is the main ingredient of Chinese traditional dishes such as Dongpo's pork and braised pork in brown sauce. When heated for extended periods of time, the high fat content of pork belly gives rise to important precursors that influence the flavor characteristics of these dishes. However, studies comparing the diversities of volatile compounds in pork belly fat exposed to different heating times are sparse. To address this gap in literature, this study identified the flavor components of pork belly fat exposed to different heating times. The data from this study can act as a framework for further flavor research on pork belly products.

Preparation and Quality Evaluation of Cultured Fat

“…Cultured fat was sensitive to ketones. Ketones were the end products of the oxidative breakdown of fatty acids . They were considered to influence the aroma of meat products, often associated with fruity, sweet, and creamy flavors in meat products .…”

“…Ketones were the end products of the oxidative breakdown of fatty acids. 39 They were considered to influence the aroma of meat products, often associated with fruity, sweet, and creamy flavors in meat products. 40 The 2heptanone from linoleic acid imparted blue cheese flavor to the product and was considered a primary aromatic contributor in pork.…”

Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

“…Every contributes compounds satisfies 0 < ROAV ≤100, and the larger the ROAV, the greater the contribution of the compound to the overall flavor of the samples. Compounds with ROAV ≥1 are regarded as key volatile flavor compounds capable of greatly affecting the overall flavor of meat, whereas compounds with 0.1 ≤ ROAV <1 are thought to exert a moderating impact ( Bi et al, 2022 ).…”

Effects of simmering time, salt and sugar addition on the flavour and nutrient release of Morchella soup

“…Short simmering time leads to insufficient release of nutrients in the ingredients and poor nutrition and flavour of the soup 4 . Moreover, a longer heating time aided the dissolution of some nutrients but destroyed the diversity of flavour and taste compounds, thus leading to the overall loss of volatile flavour compounds 5 . The aforementioned studies indicated that cooking time was a crucial factor for Morchella soup taste.…”