Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

Abstract

Summary The unclear components and complex evaluation indicators affect the effectiveness of inhibition methods for warmed‐over flavour (WOF). To evaluate the main components of WOF, the changes in flavour compound profiles of precooked pork after reheating were investigated quantitatively by using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction. A total of 49 volatile compounds were identified, including 22 aroma‐active compounds that were primarily derived from lipid oxidation. Fifteen key volatile compounds were obtained that represented principal components of the changes in flavour compound profiles, of which 1‐octen‐3‐ol, (Z)‐2‐octenal and (E,E)‐2,4‐decadienal made the greatest contribution to the principal components and achieved odour activity value (OAVs) >1.0 after reheating. The results showed that the three compounds are the dominant volatile compounds and potential evaluation indicators of WOF. This study provides a further understanding of the components of WOF in precooked pork and an effective analysis method of gas chromatography.

Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities

“…As observed in Table 2, the majority of aldehydes present are unsaturated, which is explained by the higher proportions of unsaturated fatty acids than saturated fatty acids in pork back fat [46]. The most abundant aldehydes are (E,E)-deca-2,4-dienal and (E,E)-hepta-2,4-dienal, which are VOCs produced following the oxidation of linoleic acid and linolenic acid, respectively, and which are known to have a fatty and fried smell [24,41,47,48]. Benzaldehyde has also been found to originate from linolenic acid degradation [49].…”

Characterization of the key aroma compounds in pork broth by sensory‐directed flavor analysis

“…Several fatty aldehydes with high FD values including ( E, E )‐2,4‐decadienal (1024, fatty), ( E )‐2‐undecanal (256, fruity), ( E )‐2‐heptenal (8, fatty), and hexanal (4, green) were classified as vital contributors to pork flavor by AEDA analysis, contributing greasy note to pork broth (Wang et al., 2016). Apart from these compounds, sulfur‐containing and nitrogen‐containing compounds were other important classes of aroma‐active compounds (Christlbauer & Schieberle, 2011; Pham et al., 2014; Zang et al., 2019). 3‐(Methythio)propanal (512, cooked potato), dimethy sulfone (64, sulfurous burnt), 2‐acetylpyrrole (8, musty), and 4‐methyl‐5‐thiazoleethanol (2, sesame) contributed meaty and roasty flavors to the pork broth.…”

Changes in volatile profiles of a refrigerated‐reheated xylose‐cysteine‐lecithin reaction model analyzed by GC×GC‐MS and E‐nose

“…WOF is not desirable for consumers and prevents them from repeat buying of a product. WOF develops due to the oxidation of the polyunsaturated fatty acids in the phospholipids (Konopka et al, 1995;Lepper-Blilie et al, 2014) because many lipid oxidations related off-flavors, such as hexanal, (Z)−2-octenal, 2,3-octadione, and 1-octen-3-ol (Jayathilakan et al, 2007;Parvin et al, 2020;Zang et al, 2020), are called the secondary lipid oxidation products (Shahidi, 1998). Thus, hexanal and thiobarbituric acid reactive substances (TBARS) have been proposed as important indicators for identifying WOF development.…”

“…The previous studies are mainly about the detection and inhibition of WOF, but few studies investigated the development mechanism of the WOF (Kim et al, 2016;Lepper-Blilie et al, 2014;Tikk et al, 2008). Compared with reaction models, meat as matrix, have many uncontrollable factors (Jayathilakan et al, 2007;Zang et al, 2020). In our previous studies, phospholipid Maillard reaction models were used for investigating the effects of phospholipids and reheating on WOF (Z.…”