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- W2379910381 abstract "Chloroform-methanol(2:1,V/V) extracts from longissimus dorsi muscle and subcutaneous fat of Rongchang pig with and without water-soluble fraction were compared for their differences in odor and volatile composition,measured by electronic nose,sensory evaluation and headspace solid-phase microextraction(HS-SPME) coupled with GC-MS.Lipid differences before and after secondary aqueous extraction of chloroform-methanol extract from the lean meat of Rongchang pig were effectively detected by electronic nose and sensory evaluation.Thus,water-soluble lipids greatly contribute the flavor of lean pork.In addition,various volatile compounds including furans,alcohols,esters,sulphur-containing compounds and aldehydes derived from Maillard reaction revealed an obviously higher level before econdary aqueous extraction.However,electronic nose and sensory evaluation could not clearly differentiate lipid differences between chloroform-methanol extracts from the fat meat of Rongchang pig with and without secondary aqueous extraction.As a result,there was no significant difference in volatile compounds,which is due to a smaller amount of water-soluble lipids in the fat meat of Rongchang pig." @default.
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- W2379910381 date "2011-01-01" @default.
- W2379910381 modified "2023-09-27" @default.
- W2379910381 title "Contribution of Water-soluble Components in Lipids to Flavor of Cooked Rongchang Pork" @default.
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