Difference Analysis of Volatile Flavors of Pork Flavoring by Two Preparations

In order to explore the effect of two preparations of microwave and baking on the volatile flavor components of pork flavoring, the flavor compositions were extracted by solid phase micro extraction (SPME), and identified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The results showed that the number of flavor compounds identified in the pork flavoring of the microwave was 37, including hydrocarbons (3 kinds), aldehydes (15 kinds), alcohols (8 kinds), esters (1 kind), acids (5 kinds), heterocyclic compounds (3 kinds) and other compounds (2 kinds). The number of flavor compounds identified in the pork flavoring of the microwave was 44, including hydrocarbons (7 kinds), aldehydes (14 kinds), alcohols (6 kinds), esters (4 kinds), ketone (1 kind), acids (6 kinds), phenols (2 kinds), heterocyclic compounds (2 kinds) and other compounds (2 kinds). 24 volatile compounds were detected by both preparation methods including α-copaene, nonanal, (E) -2-octenal, benzaldehyde, (E) -2-decenal, (E, E) -2, 4-nonadienal, citral, linalool, L-terineol, 1-octanol, 4-methyl-5-thiazoleethanol, estragole, anethole et al. Compared with pork flavoring made by baking, the key aroma compounds of pork flavoring by microwave were more than baking. As a result, the preparation of pork flavoring made by microwave was close to the kitchen dishes.