CAS OpenIR
Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction
Zang, Mingwu1,2; Wang, Lan1; Zhang, Zheqi2; Zhang, Kaihua2; Li, Dan2; Li, Xiaoman2; Wang, Shouwei2; Chen, Hongzhang1
2019-10-10
Source PublicationINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN0950-5423
Pages10
AbstractThe 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.
KeywordChromatographic feature extraction pork reheating volatile flavour compounds warmed-over flavour
DOI10.1111/ijfs.14306
Language英语
WOS KeywordLIPID OXIDATION ; VOLATILE COMPOUNDS ; COOKING METHODS ; COOKED CHICKEN ; ESSENTIAL OIL ; MEAT ; BEEF ; COMPONENTS ; PATTIES ; LEAVES
Funding ProjectNational Key R&D Program of China[2016YFD0400403] ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences)[XDA21060300]
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
Funding OrganizationNational Key R&D Program of China ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences)
WOS IDWOS:000489485600001
PublisherWILEY
Citation statistics
Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/31236
Collection中国科学院过程工程研究所
Corresponding AuthorWang, Lan
Affiliation1.Univ Chinese Acad Sci, Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 100190, Peoples R China
2.China Meat Res Ctr, Beijing 100068, Peoples R China
Recommended Citation
GB/T 7714
Zang, Mingwu,Wang, Lan,Zhang, Zheqi,et al. Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019:10.
APA Zang, Mingwu.,Wang, Lan.,Zhang, Zheqi.,Zhang, Kaihua.,Li, Dan.,...&Chen, Hongzhang.(2019).Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,10.
MLA Zang, Mingwu,et al."Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction".INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019):10.
Files in This Item:
There are no files associated with this item.
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[Zang, Mingwu]'s Articles
[Wang, Lan]'s Articles
[Zhang, Zheqi]'s Articles
Baidu academic
Similar articles in Baidu academic
[Zang, Mingwu]'s Articles
[Wang, Lan]'s Articles
[Zhang, Zheqi]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[Zang, Mingwu]'s Articles
[Wang, Lan]'s Articles
[Zhang, Zheqi]'s Articles
Terms of Use
No data!
Social Bookmark/Share
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.