Characterization of the aroma compounds in stewed meat broth of pork belly

The meat of pork belly was stewed for 1.5 h into broth. Volatile flavor compounds in the broth were extracted by solvent assisted flavor evaporation ( SAFE) .The extracts obtained were analyzed by gas chromatography and mass spectrometry ( GC-MS) using both a non-polar ( HP-5) column and a polar ( DB-WAX) column, and also were analyzed by aroma extract dilution analysis ( AEDA) of gas chromatography-olfactometry on a HP-5 column.As a result, in the GC-MS analysis, based on MS spectra, retention indices, and the injection of authentic standards, a total of 102 volatile compounds were identified which included sulfur-containing compounds, oxygen-containing heterocycles, aldehydes, ketones, alcohols, acids, esters, hydrocarbons, etc.In the GC-O analysis, based on the results of GC-MS, retention indices, odor characteristics, and comparison of the above analytical parameters with those of the authentic standards, a total of 39 odor active retention regions were found, among which 33 odor-active compounds were identified. The compounds found with high flavor dilution factors ( log₂ FD ≥9) were methional, dimethyltrisulfide, 2-furfurylthiol, 2-mercaptothiophene, hexanal, heptanal, nonanal, ( E) -2-octenal, ( E, Z) -2, 4-decadienal, ( E, E) -2, 4-decadienal, ( E, E) -2, 4-nonadienal, maltol, 1-octen-3-ol, and acetoin. The results can provide references for the development of meat flavor chemistry, meat flavorings preparation, and Chinese cuisine industrialization.