Characterization and comparison of flavor compounds in stewed pork with different processing methods

The objective of this study was to investigate the volatile and non-volatile compounds stewed pork with different processing methods (TS: traditional stewing, TSE: stewing enzymatic degradation, TSEM: degradation Maillard reaction, HS: high-temperature HSE: HSEM: reaction). odor results showed that HS, HSE HSEM had higher types contents than TS, TSE TSEM, especially HSEM. All from were classified into two groups using an electronic nose due flavor characteristics. Non-volatile displayed total amino acids in significantly (P < 0.05) those which Asp Glu related umami taste most HS In contrast, there lower 5?-nucleotides fatty These findings indicated method could be used as effective improve pork, among particularly remarkable.