Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics
The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography...
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MDPI AG
2019-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/7/1385 |
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| author | Dong Han Si Mi Chun-Hui Zhang Juan Li Huan-Lu Song Marie-Laure Fauconnier Eva Tyteca |
| author_facet | Dong Han Si Mi Chun-Hui Zhang Juan Li Huan-Lu Song Marie-Laure Fauconnier Eva Tyteca |
| author_sort | Dong Han |
| collection | DOAJ |
| description | The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography-mass spectrometry/olfactometry (GC-MS/O), electronic nose (E-nose) and chemometrics. A total of 62 volatile compounds were identified and quantified in all pork hocks, and 24 of them were considered as odour-active compounds because their odour activity values (OAVs) were greater than 1. Hexanal (OAV at 3.6–20.3), octanal (OAV at 30.3–47.5), nonanal (OAV at 68.6–166.3), 1,8-cineole (OAV at 36.4–133.3), anethole (OAV at 5.9–28.3) and 2-pentylfuran (OAV at 3.5–29.7) were the key odour-active compounds contributing to the integral flavour of the marinated pork hocks. According to principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) of GC-MS/O and E-nose data, the results showed that the marinated pork hocks were clearly separated into three groups: DHM, HHT, and DXC-TFH. Nine odour-active compounds, heptanal, nonanal, 3-carene, <span style="font-variant: small-caps">d</span>-limonene, β-phellandrene, <i>p</i>-cymene, eugenol, 2-ethylfuran and 2-pentylfuran, were determined to represent potential flavour markers for the discrimination of marinated pork hocks. This study indicated the feasibility of using GC-MS/O coupled with the E-nose method for the differentiation of the volatile profile in different brands of marinated pork hocks. |
| first_indexed | 2024-12-11T19:37:17Z |
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| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-11T19:37:17Z |
| publishDate | 2019-04-01 |
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| series | Molecules |
| spelling | doaj.art-5c34886857de4bbf81b10206aa3cdd942022-12-22T00:53:07ZengMDPI AGMolecules1420-30492019-04-01247138510.3390/molecules24071385molecules24071385Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and ChemometricsDong Han0Si Mi1Chun-Hui Zhang2Juan Li3Huan-Lu Song4Marie-Laure Fauconnier5Eva Tyteca6Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaLaboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, ChinaGembloux Agro-bio Technology, University of Liege, 25030 Gembloux, BelgiumGembloux Agro-bio Technology, University of Liege, 25030 Gembloux, BelgiumThe primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography-mass spectrometry/olfactometry (GC-MS/O), electronic nose (E-nose) and chemometrics. A total of 62 volatile compounds were identified and quantified in all pork hocks, and 24 of them were considered as odour-active compounds because their odour activity values (OAVs) were greater than 1. Hexanal (OAV at 3.6–20.3), octanal (OAV at 30.3–47.5), nonanal (OAV at 68.6–166.3), 1,8-cineole (OAV at 36.4–133.3), anethole (OAV at 5.9–28.3) and 2-pentylfuran (OAV at 3.5–29.7) were the key odour-active compounds contributing to the integral flavour of the marinated pork hocks. According to principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) of GC-MS/O and E-nose data, the results showed that the marinated pork hocks were clearly separated into three groups: DHM, HHT, and DXC-TFH. Nine odour-active compounds, heptanal, nonanal, 3-carene, <span style="font-variant: small-caps">d</span>-limonene, β-phellandrene, <i>p</i>-cymene, eugenol, 2-ethylfuran and 2-pentylfuran, were determined to represent potential flavour markers for the discrimination of marinated pork hocks. This study indicated the feasibility of using GC-MS/O coupled with the E-nose method for the differentiation of the volatile profile in different brands of marinated pork hocks.https://www.mdpi.com/1420-3049/24/7/1385characterizationdiscriminationChinese marinated pork hocksodour activity valuekey odour-active compoundspotential flavour markers |
| spellingShingle | Dong Han Si Mi Chun-Hui Zhang Juan Li Huan-Lu Song Marie-Laure Fauconnier Eva Tyteca Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics Molecules characterization discrimination Chinese marinated pork hocks odour activity value key odour-active compounds potential flavour markers |
| title | Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics |
| title_full | Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics |
| title_fullStr | Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics |
| title_full_unstemmed | Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics |
| title_short | Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics |
| title_sort | characterization and discrimination of chinese marinated pork hocks by volatile compound profiling using solid phase microextraction gas chromatography mass spectrometry olfactometry electronic nose and chemometrics |
| topic | characterization discrimination Chinese marinated pork hocks odour activity value key odour-active compounds potential flavour markers |
| url | https://www.mdpi.com/1420-3049/24/7/1385 |
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