Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the...

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Bibliographic Details
Main Authors: Dandan Pu, Yuyu Zhang, Huiying Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen, Yizhuang Tang
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Foods
Subjects:
traditional Hunan smoke-cured pork leg
gas chromatography–olfactometry
aroma compounds
recombination and omission test
Online Access:https://www.mdpi.com/2304-8158/9/4/413

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https://www.mdpi.com/2304-8158/9/4/413

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