Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork

Changes in Flavor and Volatile Composition of Meat and Meat Products Observed after Exposure to Atmospheric Pressure Cold Plasma (ACP)

“…The aldehydes include nonanal, (E)-2-octenal, (E)-2-nonenal, and benzaldehyde, which have previously been detected in, for instance, reheated pork [39] and stewed goat meat (with the exception of benzaldehyde) [40]. Nonanal has a fruity odor [33,40] and originates from autoxidation of oleic acid or from the degradation of its hydroperoxides or degradation of hydroperoxides from other n-9 monounsaturated fatty acids [39]. (E)-2-octenal has been attributed a grilled meat aroma and is suspected to be derived from linoleic acid degradation [40] or β-scission of n-7 unsaturated fatty acids [39].…”

“…When applying in-package DBD with an Ar-gas to pork meatballs, the content of certain aldehydes, alcohols, and esters increased in the headspace despite the atmosphere being O 2 -free [33]. The aldehydes include nonanal, (E)-2-octenal, (E)-2-nonenal, and benzaldehyde, which have previously been detected in, for instance, reheated pork [39] and stewed goat meat (with the exception of benzaldehyde) [40]. Nonanal has a fruity odor [33,40] and originates from autoxidation of oleic acid or from the degradation of its hydroperoxides or degradation of hydroperoxides from other n-9 monounsaturated fatty acids [39].…”

“…Nonanal has a fruity odor [33,40] and originates from autoxidation of oleic acid or from the degradation of its hydroperoxides or degradation of hydroperoxides from other n-9 monounsaturated fatty acids [39]. (E)-2-octenal has been attributed a grilled meat aroma and is suspected to be derived from linoleic acid degradation [40] or β-scission of n-7 unsaturated fatty acids [39]. (E)-2-nonenal, which has been described as nutty [40] or as having a cooked, cured ham odor [33], originates from βscission of n-7 unsaturated fatty acids [39].…”

“…(E)-2-octenal has been attributed a grilled meat aroma and is suspected to be derived from linoleic acid degradation [40] or β-scission of n-7 unsaturated fatty acids [39]. (E)-2-nonenal, which has been described as nutty [40] or as having a cooked, cured ham odor [33], originates from βscission of n-7 unsaturated fatty acids [39]. The odor of benzaldehyde is described as bitter almond [33].…”

“…The aroma of the alcohols was overall described as being woody, acrid, grassy, fruity, mushroom, and fatty and produced via a reaction between alkoxyl radicals formed during lipid oxidation and a second lipid molecule [34,46]. The detected aldehydes were described as nutty, fruity green, and fatty (heptanal), fatty and floral (n-nonanal), green, leafy, and grassy (hexanal), and fruity, citrusy, and fatty (octanal), i.e., largely undesirable odors of these secondary lipid oxidation products, which are generally important flavor compounds due to their low odor thresholds [34,39]. The ketone 2,3-pentadione has been correlated positively to the aroma of yak meat [43].…”