A Study of Odorants and Volatiles Released from Pork Belly Meat When Treated by Different Cooking Methods

Emission Characteristics of Odors and Odorants Released from Grilling Mackerel and Pork Belly by Different Cooking Tools

“…There have been studies done on the characteristics of hazardous materials arising pork belly cooking by Kim et al (2014), their studies are noted for focusing on hazardous pollutants such as benzene or PAH (polyaromatic hydrocarbon), organic solvents such as toluene, xylene and VFAs (volatile organic acids) described in Korean Offensive Odor Control Law. In this study, dilution factor of odor and relative odor strength arising in the cooking process of mackerel and pork belly which Koreans enjoy and known to have a relative strong odor was measured by a sensory evaluation scheme, and investigated VOCs (volatile organic compounds) that cause odors through chemical analysis and estimated the relative contribution to the odor by each compound.…”