The odour profiles of cooked pork samples with carbohydrates added at four times the estimated natural concentration were investigated. The heated pork samples were analysed by descriptive odour profiling and the aroma volatiles were measured by GCMS. A screening of eleven different flavour precursors, which were mainly carbohydrates, showed that six precursors altered the odour compared to the reference sample without precursor addition. Glucose, glucose 6-phosphate, ribose, ribose 5-phosphate, and fructose increased the caramel and grilled odours, while lactate increased the sour odour. The remaining five precursors did not alter the sensory profile compared to the reference. GC-MS analysis of pork with added glucose, glucose 6-phosphate, and ribose, respectively, showed an increase in the formation of Maillardderived volatiles compared to the reference. Especially samples with added ribose and glucose showed increased levels. Alkylpyrazines were the most abundant class of volatiles identified in the samples. © 2006 Elsevier B.V. All rights reserved.
- Sundhed, ernæring og livskvalitet