Comparison of taste compounds in pork from four different breeds

For the full understanding of the taste components differences between lean-type pig,Dingyuan black pig,Anqing six-white-spotted pig and Wannan spotted pig,these four kinds cooked pork were analyzed and compared. The content of the free amino acid,inosine monophosphate,guanosine monphosphate and the total reucing sugar was analysed. Comparative analysis of the four breeds for differences in their taste compounds was conducted by using principal component analysis(PCA). The results indicated that there were significant differences in taste between lean-type pig and three other breeds as well as among the three breeds,there were a few differences between these meats from three Chinese indigenous pigs. Alanine(Ala),threonine(Thr),serine(Ser),glutamate(Glu),glycine(Gly),valine(Val),lysine(Lys),arginine(Arg) were found to greatly contribute to the taste of cooked pork. The content of IMP and GMP were obvious difference in these four breeds pork,because the two substances and glutamate had umami synergistic effect,so the effects of these two nucleotides on pork taste difference was significant.