Aroma Substances Generation and Variation of Broth in Pork Braised Processing based on Multi-Instrumental and Multiplex Analysis

Weiqing Tang; Wei Liu; Xichang Wang; Miaosi Hong; Yang Wang; Changhua Xu

doi:10.54097/rekpye59

Authors

Weiqing Tang
Wei Liu
Xichang Wang
Miaosi Hong
Yang Wang
Changhua Xu

DOI:

https://doi.org/10.54097/rekpye59

Keywords:

Broth; Infrared Spectrum; Aroma Substances; Generation; Variation.

Abstract

The aim was to investigate and reveal the patterns of production and changes of major aroma substances in broth during quantitative repeated cycles of cooking and the effects of meat and spices on the formation of unique aroma in broth. Aroma substances were systematically identified and quantified for three groups (MS, broth cooked with meat and spices; M, broth cooked with meat; and S, broth cooked with spices) by using GC-MS, E-nose and tri-step infrared spectroscopy. The PCA model of M group E-nose showed that the total content of aroma substances reached the maximum value in the broth samples cooked for the third time. Meanwhile, the GC-MS results showed that benzaldehyde in the spices completely disappeared in the 4th brining, esters such as linalyl propionate and isopropyl myristate disappeared after the 5th and 6th brining, ketones basically disappeared in the 6th brining, and the relative content of alcohols in M group was highest in the 4th brining. Successful validation of the generation and variation of aroma substances by E-nose and GC-MS through tri-step infrared spectroscopy technique with increasing resolution. Therefore, the quality of braised meat products can be improved by replenishing the meat and spices after the 3th brining.

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