Effect of different cooking times on the fat flavor compounds of pork belly
Jicai Bi
Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, China
School of Food Science and Engineering, Hainan University, Haikou, China
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Investigation, Methodology
Search for more papers by this authorYang Li
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Writing - original draft, Writing - review & editing
Search for more papers by this authorZhen Yang
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Writing - review & editing
Search for more papers by this authorZeyuan Lin
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Data curation, Software
Search for more papers by this authorFusheng Chen
Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, China
Contribution: Supervision
Search for more papers by this authorCorresponding Author
Sixin Liu
School of Food Science and Engineering, Hainan University, Haikou, China
Correspondence
Sixin Liu and Congfa Li, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Email: [email protected] and Email: [email protected]
Contribution: Funding acquisition, Project administration
Search for more papers by this authorCorresponding Author
Congfa Li
School of Food Science and Engineering, Hainan University, Haikou, China
Correspondence
Sixin Liu and Congfa Li, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Email: [email protected] and Email: [email protected]
Search for more papers by this authorJicai Bi
Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, China
School of Food Science and Engineering, Hainan University, Haikou, China
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Investigation, Methodology
Search for more papers by this authorYang Li
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Writing - original draft, Writing - review & editing
Search for more papers by this authorZhen Yang
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Writing - review & editing
Search for more papers by this authorZeyuan Lin
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Data curation, Software
Search for more papers by this authorFusheng Chen
Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, China
Contribution: Supervision
Search for more papers by this authorCorresponding Author
Sixin Liu
School of Food Science and Engineering, Hainan University, Haikou, China
Correspondence
Sixin Liu and Congfa Li, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Email: [email protected] and Email: [email protected]
Contribution: Funding acquisition, Project administration
Search for more papers by this authorCorresponding Author
Congfa Li
School of Food Science and Engineering, Hainan University, Haikou, China
Correspondence
Sixin Liu and Congfa Li, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Email: [email protected] and Email: [email protected]
Search for more papers by this authorAbstract
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.
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests.
Open Research
DATA AVAILABILITY STATEMENT
Research data are not shared.
REFERENCES
- Aliaño-González, M., Ferreiro-González, M., Barbero, G. F., & Palma, M. (2019). Novel method based on ion mobility spectrometry sum spectrum for the characterization of ignitable liquids in fire debris. Talanta, 199, 189–194. https://doi.org/10.1016/j.talanta.2019.02.063
- Allers, M., Langejuergen, J., Gaida, A., Holz, O., Schuchardt, S., Hohlfeld, J. M., & Zimmermann, S. (2016). Measurement of exhaled volatile organic compounds from patients with chronic obstructive pulmonary disease (COPD) using closed gas loop GC-IMS and GC-APCI-MS. Journal of Breath Research, 10(2), 026004. https://doi.org/10.1088/1752-7155/10/2/026004
- Beauchamp, J. (2022). Dynamic flavor: Capturing aroma using real-time mass spectrometry. American Chemical Society, 1402, 33–50. https://doi.org/10.1021/bk-2021-1402.ot001
10.1021/bk?2021?1402.ot001 Google Scholar
- Benet, I., Guàrdia, M. D., Ibañez, C., Solà, J., Arnau, J., & Roura, E. (2016). Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes. Food Chemistry, 196(Apr. 1), 76–82. https://doi.org/10.1016/j.foodchem.2015.09.026
- Broncano, J. M., Petron, M. J., Parra, V., & Timon, M. L. (2009). Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in latissimus dorsi muscle of Iberian pigs. Meat Science, 83(3), 431–437. https://doi.org/10.1016/j.meatsci.2009.06.021
- Chen, T., Qi, X., Lu, D., & Chen, B. (2019). Gas chromatography-ion mobility spectrometric classification of vegetable oils based on digital image processing. Journal of Food Measurement and Characterization, 13(3), 1973–1979. https://doi.org/10.1007/s11694-019-00116-5
- Dashmaa, D., Cho, B. W., Odkhuu, G., Park, K. M., Do, K. T., Lee, K. H., Seo, K. S., Choi, J. G., Lee, M. J., & Cho, I. K. (2011). Meat quality and volatile flavor traits of Duroc, Berkshire and Yorksire breeds. Food Science of Animal Resources, 31(6), 807–816. https://doi.org/10.5851/kosfa.2011.31.6.807
- Estévez, M., Morcuende, D., Ventanas, S., & Cava, R. (2003). Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS. Journal of Agricultural & Food Chemistry, 51(11), 3429–3435. https://doi.org/10.1021/jf026218h
- Fernandez, X., Monin, G., Talmant, A., Mourot, J., & Lebret, B. (1999). Influence of intramuscular fat content on the quality of pig meat—1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum. Meat Science, 53(1), 59–65. https://doi.org/10.1016/S0309-1740(99)00037-6
- Flores, M., Grimm, C. C., Toldrá, F., & Spanier, A. M. (1997). Correlations of sensory and volatile compounds of Spanish “serrano” dry-cured ham as a function of two processing times. Journal of Agricultural & Food Chemistry, 45(6), 2178–2186. https://doi.org/10.1021/jf960862c
- Fu, L., Yang, G., Liu, L., Ma, Y., & Sun, Y. (2020). Analysis of volatile components of Auricularia auricula from different origins by GC-MS combined with electronic nose. Journal of Food Quality, 2020(2), 1–9. https://doi.org/10.1155/2020/8858093
- Garcia-Gonzalez, D. L., Roncales, P., Cilla, I., Rio, S. D., Poma, J. P., & Aparicio, R. (2006). Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities. Meat Science, 73(3), 521–528. https://doi.org/10.1016/j.meatsci.2006.02.002
- Gu, S. Q., Tao, N. P., Wu, N., Zhang, J. J., Wang, X. C., & Zhang, W. (2012). A new method based on ROAV value to identify the characteristic key volatile compounds of crab flavor. Science and Technology of Food Industry, 13, 410–416.
- Hernández-Mesa, M., Ropartz, D., García-Campaa, A. M., Rogniaux, H., Dervilly-Pinel, G., & Bizec, B. L. (2019). Ion mobility spectrometry in food analysis: Principles, current applications and future trends. Molecules, 24(15), 2706. https://doi.org/10.3390/molecules24152706
- Huan, Y., Zhou, G., Zhao, G., Xu, X., & Peng, Z. (2005). Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing. Meat Science, 71(2), 291–299. https://doi.org/10.1016/j.meatsci.2005.03.025
- Kafkas, E., Cabaroglu, T., Selli, S., Bozdoğan, A., & Başer, K. H. C. (2006). Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography–mass spectrometry. Flavour and Fragrance Journal, 21(1), 68–71. https://doi.org/10.1002/ffj.1503
- Leng, P., Hu, H. W., Cui, A. H., Tang, H. J., & Liu, Y. G. (2021). HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage. LWT - Food Science and Technology, 4, 111963. https://doi.org/10.1016/j.lwt.2021.111963
- Li, X., Nie, Q., Liu, D., & Xu, Y. (2021). Changes in volatile organic compounds and lipid oxidation in traditional Chinese bacon during cold smoking. International Journal of Food Engineering, 17(11), 851–863. https://doi.org/10.1515/ijfe-2021-0065
- Li, Y., Li, C., Li, H., Lin, X., Deng, S., & Zhou, G. (2016). Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time. International Journal of Food Science & Technology, 51(2), 359–369. https://doi.org/10.1111/ijfs.12968
- Liu, Y., Xu, X. L., & Zhou, G. H. (2007). Changes in taste compounds of duck during processing. Food Chemistry, 102(1), 22–26. https://doi.org/10.1016/j.foodchem.2006.03.034
- Majchrzak, T., Wojnowski, W., & Wasik, A. (2021). Revealing dynamic changes of the volatile profile of food samples using PTR–MS. Food Chemistry, 364, 130404. https://doi.org/10.1016/j.foodchem.2021.130404
- Martín-Gómez, A., Arroyo-Manzanares, N., Rodríguez-Estévez, V., & Arce, L. (2019). Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS. Meat Science, 152, 146–154. https://doi.org/10.1016/j.meatsci.2019.02.018
- Meinert, L., Tikk, K., Tikk, M., Brockhoff, P. B., Bredie, W., Bjergegaard, C., & Aaslyng, M. (2009). Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities. Meat Science, 81(1), 255–262. https://doi.org/10.1016/j.meatsci.2008.07.031
- Othman, A., Goggin, K. A., Tahir, N. I., Brodrick, E., Singh, R., Sambanthamurthi, R., Parveez, G., Davies, A. N., Murad, A. J., & Muhammad, N. H. (2019). Use of headspace–gas chromatography–ion mobility spectrometry to detect volatile fingerprints of palm fibre oil and sludge palm oil in samples of crude palm oil. BMC Research Notes, 12(1), 1–6. https://doi.org/10.1186/s13104-019-4263-7
- Pugliese, C., Sirtori, F., Calamai, L., & Franci, O. (2010). The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME-GC-MS approach. Journal of Mass Spectrometry, 45(9), 1056–1064. https://doi.org/10.1002/jms.1805
- Raes, K., Bal Ca En, A., Dirinck, P., Winne, A. D., Claeys, E., Demeyer, D., & Smet, S. D. (2003). Meat quality, fatty acid composition and flavour analysis in Belgian retail beef. Meat Science, 65(4), 1237–1246. https://doi.org/10.1016/S0309-1740(03)00031-7
- Ramalingam, V., Song, Z., & Hwang, I. (2019). The potential role of secondary metabolites in modulating the flavor and taste of the meat. Food Research International, 122, 174–182. https://doi.org/10.1016/j.foodres.2019.04.007
- Resconi, V. C., Escudero, A., & Campo, M. M. (2013). The development of aromas in ruminant meat. Molecules, 18(6), 6748–6781. https://doi.org/10.3390/molecules18066748
- Salum, P., Guclu, G., & Selli, S. (2017). Comparative evaluation of key aroma-active compounds in raw and cooked red mullet (Mullus barbatus) by aroma extract dilution analysis. Journal of Agricultural and Food Chemistry, 65(38), 8402–8408. https://doi.org/10.1021/acs.jafc.7b02756
- Song, H., & Liu, J. (2018). GC-O-MS technique and its applications in food flavor analysis. Food Research International., 114, 187–198. https://doi.org/10.1016/j.foodres.2018.07.037
- Song, S., Fan, L., Xu, X., Xu, R., Jia, Q., & Feng, T. (2019). Aroma patterns characterization of braised pork obtained from a novel ingredient by sensory-guided analysis and gas-chromatography-olfactometry. Food, 8(3), 87. https://doi.org/10.3390/foods8030087
- Song, S., Qi, T., Li, F., Xu, X., Song, Z., Hayat, K., Tao, F., & Wang, Y. (2017). Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression. Meat Science, 124, 15–24. https://doi.org/10.1016/j.meatsci.2016.10.009
- Sun, B. G. (2017). The technology of food flavoring ( 3rd ed.). Chemical Industry Press.
- Vautz, W., Zimmermann, D., Hartmann, M., Baumbach, J. I., Nolte, J., & Jung, J. (2006). Ion mobility spectrometry for food quality and safety. Food Additives & Contaminants, 23(11), 1064–1073. https://doi.org/10.1080/02652030600889590
- Vestergaard, C. S., Schivazappa, C., & Virgili, R. (2000). Lipolysis in dry-cured ham maturation. Meat Science, 55(1), 1–5. https://doi.org/10.1016/S0309-1740(99)00095-9
- Wang, S., Chen, H., & Sun, B. (2020). Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS). Food Chemistry, 315, 126158.
- Wang, Y., Song, H., Zhang, Y., Tang, J., & Yu, D. (2016). Determination of aroma compounds in pork broth produced by different processing methods. Flavour and Fragrance Journal, 31(4), 319–328. https://doi.org/10.1002/ffj.3320
- Wen, Z. Y., Sun, B. G., Liang, M. L., & Xie, J. C. (2004). Flavour compounds from lipid oxidation. China Oils and Fats, 9, 41–43.
- Wojnowski, W., Majchrzak, T., Dymerski, T., Gębicki, J., & Namieśnik, J. (2017). Electronic noses: Powerful tools in meat quality assessment. Meat Science, 131, 119–131. https://doi.org/10.1016/j.foodchem.2019.126158
- Yao, H., Xu, Y. L., Liu, W., Lu, Y., Gan, J. H., Liu, Y., Tao, N. P., Wang, X. C., & Xu, C. H. (2021). Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system. Journal of Food Biochemistry, e13766. https://doi.org/10.1111/jfbc.13766
- Zhang, Z., Zang, M., Zhang, K., Dan, L. I., Wang, S., & Xiaoman, L. I. (2018). Effect of steaming time on volatile flavor components of steamed pork with rice. Food Science, 39(12), 205–211.
- Zhao, J., Wang, M., Xie, J., Zhao, M., Hou, L., Liang, J., Wang, S., & Cheng, J. (2017). Volatile flavor constituents in the pork broth of black-pig. Food Chemistry, 226, 51–60. https://doi.org/10.1016/j.foodchem.2017.01.011
- Zhao, J. Y., & Lu, J. H. (2021). Research Progress on the volatile flavor compounds in Chinese food. China Condiment, 46(11), 178–182.
