Analysis of taste substances of cooked pork based on electronic tongue and chromatographic techniques

Authors

GUO Jinying, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China; National Demonstration Center for Experimental Food Processing
LI Jie, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
WU Ying, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
REN Guoyan, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
CUI Guoting, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
WANG Ping, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
LIU Jianxue, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China

Abstract

To analyze the taste substances of cooked Tibetan pork, Sanmenxia black pork and Du changda white pork, the three raw materials were separately cooked, and then the free amino acids and nucleotides were determined by liquid chromatography, and the fatty acid content was determined by gas chromatography. The taste substances were tested by electronic tongue. SPSS 19 was used to analyze the taste substance difference of the three porks. The results showed that the free glutamic acid content of cooked Sanmenxia black pork was the highest, and the inosinic acid content of cooked Tibetan pork was the highest. Compared with the Du changda white pork, the umami taste of cooked Tibetan pork and Sanmenxia black pork was stronger. Content of 5′-adenine ribonucleotide (5′-AMP) and 5′-hypoxanthine nucleotide (5′-IMP) of cooked Tibetan pork was the highest, reaching 192.41 mg/100 g, followed by Sanmenxia black pork and Du changda white pork, indicating the cooked Tibetan pork has a stronger umami taste. The total fatty acid content of cooked Sanmenxia black pork was the highest, reaching（2.25±0.02） mg/g. The saturated fatty acid content of cooked Sanmenxia black pork was the highest, followed by Tibetan pork, the content of cooked Du changda white pork was the lowest. The first principal component contribution rate (PC1) of the three cooked porks was close, indicating that the three cooked porks had similar taste substances. The umami substances of cooked Tibetan pork, Sanmenxia black pork and Du changda white pork were different, but the taste substances were similar.

Publication Date

8-28-2019

First Page

32

Last Page

36

DOI

10.13652/j.issn.1003-5788.2019.08.006

Recommended Citation

Jinying, GUO; Jie, LI; Ying, WU; Guoyan, REN; Guoting, CUI; Ping, WANG; and Jianxue, LIU (2019) "Analysis of taste substances of cooked pork based on electronic tongue and chromatographic techniques," Food and Machinery: Vol. 35: Iss. 8, Article 6.
DOI: 10.13652/j.issn.1003-5788.2019.08.006
Available at: https://www.ifoodmm.cn/journal/vol35/iss8/6

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