Analysis of Volatile Flavor Compounds and Physicochemical Properties in Conventional and Organic Pork Meats Using SPME-GC-MS

Volatiles responsible for aroma and flavor were investigated in the main types of pork consumed in Spain: duroc and white pigs, the latter reared according to organic and conventional procedures. The main volatiles were detected and identified by SPME-GC-MS technique in three different anatomical parts of the animals: ham, loin and tenderloin. Other physicochemical characteristics such as moisture, pH and tenderness were also evaluated, although no significant correlation was found between them and the volatiles studied. All duroc (minuscule) pork samples presented a higher sum of aldehydes and alcohols (26.8% on average), with pleasant aromas and remarkable values of odorous activity, than the white pork samples (17.5% on average). When comparing the white pig samples, the data showed a higher amount of aldehydes and alcohols in the tenderloin of the organic pork samples (17.9% versus 10.28%), which could benefit the flavor of this anatomical part. However, in the case of ham samples, aldehydes and alcohols were found to be more abundant in the conventional pork samples (22.2% versus 14.0%). The data obtained were subjected to a principal component analysis (PCA) in which a clear association was found between some volatiles and the rearing system adopted. In particular, a relationship was observed between organic pork ham samples and the compound glycerol-1-myristate (pleasant odor). The compound 4-isopropylcyclohexylamine (unpleasant odor) and organic pork loin samples were also correlated. A discriminant analysis (DA) was performed using a selection of volatiles, obtaining valuable results for the distinction of the origin of pork meat, after an adequate validation of the analytical method.