Comparative Study on Volatile Flavor Components of Three Kinds of Braised Pork Meats

Three types of braised pork, Su-Style braised pork, Mao-Style braised pork and Dongpo meat were detected by SPME-GC-MS and electronic nose principal component analysis (PCA) to compare the differences of volatile components between them. The results showed that, 65 kinds of volatile flavor substances were identified in three different types of braised pork, which contained 11kinds of common volatile components. Su-Style braised pork contained more aldehydes and acids, in Mao-Style braised pork, alkanes, aldehydes and acids were abundant, while the Dongpo meat contained a large amount of aldehydes, acids and esters. Different types of braised pork could be distinguished by the electronic nose, the first principal component contribution rate was 95.55%, the second principal component contribution rate was 3.94%, which was sufficient to collect all sensor information. The volatile flavor components of three kinds of braised pork differed greatly from the species and proportion of substances, which indicated that the ingredients and processing technology had great influence on their flavor.