Characterization of the key aroma compounds in pork broth by sensory‐directed flavor analysis

Abstract The solvent‐assisted flavor evaporation, sensory evaluation, and partial least squares regression analysis were used to screen the relatively better flavor of pork broth among different stewing time (1, 2, 4, 6, and 8 h). A total of 48 volatile compounds were successfully characterized by gas chromatography‐mass spectrometry in the pork broth, which stewed for 4 h. The dominant volatiles were confirmed by aroma extract dilution analysis. Twenty‐seven odorants with flavor dilution factors between 2 and 1,024 were identified. Among them, odor activity values of 19 components were greater than or equal to 1. An aroma recombination test was performed, and a similar flavor (93.04 %) was simulated. Omission test further confirmed that 4‐hydroxy‐2,5‐dimethyl‐3(2H)‐furanone, hexanal, 1‐octen‐3‐ol, ( E )‐2‐octenal, ( E )‐2‐decenal, ( E )‐2‐undecanal, ( E, E )‐2,4‐decadienal, nonanoic acid, decanoic acid, 2‐heptanone, 3‐hydroxy‐2‐butanone, δ ‐decanolactone, and 2‐acetylpyrrole were the key odorants of the aroma profile of pork broth. Practical Application Pork broth is popular in China, but lacks the study of its key aroma compounds, which restricts its industrial production. This study researched the optimum stewing time of pork broth and analyzed its key aroma compounds. Finally, the flavor profile can be obtained and understood. This study could provide a reference and further promote research on pork flavor.