Effects of Pixian Douban and Douchi on the Volatile Flavor Compounds of Fried Pork with Salted Pepper Based on GC-MS

FAN Meiqi; YANG Fang; JIA Hongfeng; XIAO Lan; HE Guiqiang

doi:10.13386/j.issn1002-0306.2020070199

Volume 42 Issue 13

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(13): 274-283. > DOI: 10.13386/j.issn1002-0306.2020070199

FAN Meiqi, YANG Fang, JIA Hongfeng, et al. Effects of Pixian Douban and Douchi on the Volatile Flavor Compounds of Fried Pork with Salted Pepper Based on GC-MS[J]. Science and Technology of Food Industry, 2021, 42(13): 274−283. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070199.

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Effects of Pixian Douban and Douchi on the Volatile Flavor Compounds of Fried Pork with Salted Pepper Based on GC-MS

1.
College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China
2.
College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610100, China

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Received Date: July 16, 2020
Available Online: April 24, 2021

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Abstract

Abstract

Head space solid phase microextraction coupled with GC-MS (HS-SPME-GC-MS) was used to study the effects of Pixian Douban and Douchi on the volatile flavor components of fried pork slices with salted pepper, one of the typical Sichuan flavour foods, by chemometrics method. The key flavor substances of fried pork slices with salted pepper were determined according to the odor activity value (OAV). The results showed that, 137 volatile flavor compounds were detected by GC-MS, including 21 hydrocarbons, 12 alcohols, 6 phenols, 8 ethers, 22 aldehydes, 6 ketones, 6 acids, 12 esters, 40 heterocycles and 4 other compounds. The sample without Pixian Douban and Douchi was the blank control, namely sample 1. When Douban and Douchi were added separately, m (Douban)=8 g in sample 2, m (Douchi)=10 g in sample 3. When Douban and Douchi were mixed with a total mass of 18 g, set sample 4~sample 7 through different mixing ratios, as Douban:Douchi=3:6 in sample 4, Douban:Douchi=4:5 in sample 5, Douban:Douchi=6:3 in sample 6, Douban:Douchi=7:2 in sample 7. The number of volatile flavor compounds contained in samples 1 to 7 were: 60, 64, 63, 72, 57, 66, 69. The concentrations of volatile flavor compounds contained in samples 1 to 7 were 78.08, 250.77, 71.22, 85.62, 116.12, 44.43, 55.77 μg/kg, respectively. The analysis of OAV showed that the key flavor substances in common among the seven samples were 2-octanol, cineole, caproic acid, 2-dimethylpyrazine and 2-dimethyl-3-ethyl pyrazine. Principal component analysis (PCA) showed that the PCA_1 (99.18%) and PCA_2 (0.19%) of sample 5 were significantly different from other samples, consistent with the sensory flavor profile, and sample 5 had the highest acceptance. Therefore, the mixture ratio of Pixian Douban and Douchi in sample 5 is the best.

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