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DOI	10.1016/j.foodchem.2023.136717
	Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork
	Zhao, Laiyu; Erasmus, Sara; Yang, Ping; Huang, Feng; Zhang, Chunhui; van Ruth, Saskia
发表日期	2023
ISSN	0308-8146
EISSN	1873-7072
卷号	427
英文摘要	Tibetan pork has been favored for its unique aromas, which originate from chemical reactions between characteristic precursors in cooking. The precursors (e.g., fatty acids, free amino acids, reducing sugars, and thiamine) of Tibetan pork ((semi-) free range) from different regions in China, comprising Tibet, Sichuan, Qinghai, and Yunnan, and commercial pork (indoor reared) were compared in this study. Tibetan pork was characterized by higher ?-3 polyunsaturated fatty acids (i.e., C18:3n3), higher essential (i.e., valine, leucine, and isoleucine), aromatic (i.e., phenylalanine), and sulfur-containing (i.e., methionine and cysteine) free amino acids, higher thiamine, and lower reducing sugars. Boiled Tibetan pork exhibited higher heptanal, 4-heptenal, and 4-pentylbenzaldehyde compared with commercial pork. The results from multivariate statistical analysis revealed that precursors combined with volatiles exhibited discriminating capability for characterizing Tibetan pork. The precursors in Tibetan pork exerted a certain effect on characteristic aroma generation, probably arising from promoting chemical reactions in cooking.
关键词	Aroma Discriminant analysis Free amino acids & omega -3 PUFAs Pork meat
英文关键词	FATTY-ACID-COMPOSITION; MEAT QUALITY; FLAVOR; PRODUCTS; MUSCLE; DUROC
WOS研究方向	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号	WOS:001028983900001
来源期刊	FOOD CHEMISTRY
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/283651
作者单位	Ministry of Agriculture & Rural Affairs; Chinese Academy of Agricultural Sciences; Institute of Food Science & Technology, CAAS; Wageningen University & Research; University College Dublin
推荐引用方式 GB/T 7714	Zhao, Laiyu,Erasmus, Sara,Yang, Ping,et al. Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork[J],2023,427.
APA	Zhao, Laiyu,Erasmus, Sara,Yang, Ping,Huang, Feng,Zhang, Chunhui,&van Ruth, Saskia.(2023).Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork.FOOD CHEMISTRY,427.
MLA	Zhao, Laiyu,et al."Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork".FOOD CHEMISTRY 427(2023).