Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China

Han Wu; Zhifei He; Li Yang; Hongjun Li

doi:10.1016/j.foodres.2023.112834

Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China

Food Res Int. 2023 Jul:169:112834. doi: 10.1016/j.foodres.2023.112834. Epub 2023 Apr 17.

Authors

Han Wu¹, Zhifei He², Li Yang¹, Hongjun Li³

Affiliations

¹ College of Food Science, Southwest University, Chongqing 400715, China.
² College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
³ College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China. Electronic address: 983362225@qq.com.

PMID: 37254408
DOI: 10.1016/j.foodres.2023.112834

Abstract

Non-smoked traditional Chinese bacon is popular in China. However, the aromas of the non-smoked bacon from Eastern China (EC bacon) and Southwestern China (SW bacon) differed significantly. This study investigated these differences and the key volatile compound formation mechanisms. A total of 175 volatile compounds were detected in the bacon samples, while 32 key aroma compounds were screened based on odor activity values (OAVs). Multivariate statistical analysis showed that ten odorants could be considered discriminative compounds, including hexanal, octanal, and 1-octen-3-ol, etc. The fatty aroma of EC bacon was mainly attributed to a higher aldehydes content, which is due to more oxidation of fatty acids. Meanwhile, the SW bacon smelled sweeter since there was more ester in the sample. The correlation analysis between the fatty acid profiles and key aroma compounds indicated that the discriminative aldehyde formation in the EC bacon was primarily attributed to oleic and linoleic acid oxidation, which were both potential biomarkers.

Keywords: Aroma compounds; Correlation analysis; Fatty acid profile; Lipid oxidation; Non-smoked bacon.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

China
Fatty Acids / analysis
Gas Chromatography-Mass Spectrometry
Odorants / analysis
Pork Meat* / analysis
Smell

Substances

Fatty Acids