气候变化领域集成服务门户(CCPortal): Mechanisms of cooking methods on flavor formation of Tibetan pork

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DOI	10.1016/j.fochx.2023.100873
	Mechanisms of cooking methods on flavor formation of Tibetan pork
	Cheng, Lujie; Li, Xin; Tian, Yuting; Wang, Qia; Li, Xiefei; An, Fengping; Luo, Zhang; Shang, Peng; Liu, Zhendong; Huang, Qun
发表日期	2023
ISSN	2590-1575
卷号	19
英文摘要	To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) was evaluated using an E-nose, an E-tongue, GC-MS, and LC-MS. The level of oxidation was lower in M and F and higher in B and AF groups. Hexanal, pentanal, benzaldehyde, 1-octen-3-ol, and 3-hydroxy-2-butanone were identified as significant con-tributors to cooked samples. The volatile abundance of microwaved, fried, boiled, and air-fried pork was 1.61, 1.22, 1.47, and 1.69 times higher than raw, respectively. Leucine and threonine were detected to be the highest in the AF group, which were 1.30 and 3.60 times greater than RAW, respectively. In summary, oxidation of lipids and proteins caused by cooking treatments was the main source of flavor in cooked Tibetan pork. Air-frying treatment could greatly promote the production of flavor compounds and give unique flavor to Tibetan pork.
关键词	Tibetan pork Cooking methods Oxidation Flavor Metabolomics
英文关键词	VOLATILE COMPOUNDS; LIPID OXIDATION; AROMA COMPOUNDS; MEAT
WOS研究方向	Chemistry, Applied ; Food Science & Technology
WOS记录号	WOS:001080408600001
来源期刊	FOOD CHEMISTRY-X
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/283672
作者单位	Guizhou Medical University; Fujian Agriculture & Forestry University; Tibet Agriculture & Animal Husbandry University; Chengdu University
推荐引用方式 GB/T 7714	Cheng, Lujie,Li, Xin,Tian, Yuting,et al. Mechanisms of cooking methods on flavor formation of Tibetan pork[J],2023,19.
APA	Cheng, Lujie.,Li, Xin.,Tian, Yuting.,Wang, Qia.,Li, Xiefei.,...&Huang, Qun.(2023).Mechanisms of cooking methods on flavor formation of Tibetan pork.FOOD CHEMISTRY-X,19.
MLA	Cheng, Lujie,et al."Mechanisms of cooking methods on flavor formation of Tibetan pork".FOOD CHEMISTRY-X 19(2023).