Decoding the flavor of traditional Chinese stir-fried pork cuisine: Development of a sensory wheel and exploration of the relationship between sensory attributes and aroma compounds

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-05-12 DOI:10.1016/j.foodres.2025.116650

Ziqiang Wang , Tianjie Nie , Yue Gao , Huiying Zhang , Haitao Chen , Shuqi Wang , Baoguo Sun

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Abstract

In this study, the sensory attributes of traditional Chinese stir-fried pork cuisine (stir-fried pork tenderloin with garlic shoots) were investigated, and a sensory wheel was developed. Furthermore, the volatile components in samples from different sources were determined using gas chromatography–mass spectrometry combined with solid-phase microextraction. This method was used to identify 88 volatile compounds belonging to 12 categories. Relative odor activity value ≥1 was used to determine a total of 31 key aroma-active compounds contributing to the overall flavor profile. Sensory evaluation revealed higher scores in fatty, meaty, sauce-like, and salty aromas than others. The partial least squares regression analysis results revealed that the predominant odor attributes were significantly correlated with thioethers, unsaturated aldehydes, phenol, and pyrazine. This study elaborates on the flavor profile of stir-fried pork tenderloin with garlic shoots. Additionally, it provides a theoretical base for the quality control and improvement of Chinese stir-fried pork cuisine.

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解读中国传统炒猪肉菜肴的风味：感官轮的发展及感官属性与香气化合物关系的探索

本研究对中国传统炒猪肉菜肴（蒜茸里脊）的感官属性进行了研究，并开发了一个感官轮。此外，采用气相色谱-质谱联用固相微萃取法测定了不同来源样品中的挥发性成分。该方法鉴定了12类88种挥发性化合物。相对气味活性值≥1用于确定31种关键的香气活性化合物，这些化合物对整体风味特征有贡献。感官评价显示，脂肪味、肉味、酱味和咸味的评分高于其他气味。偏最小二乘回归分析结果显示，主要气味属性与硫醚、不饱和醛、苯酚和吡嗪显著相关。本文研究了蒜笋炒里脊的风味特征。为中国炒猪肉的质量控制和改进提供了理论依据。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.