Analysis of flavor profile and mitigation of warmed-over flavor in pre-prepared steamed pork with preserved vegetables using natural spice extracts
Yao-Ying Zeng, Jiahao Li, Hui Su, Yubo Xiong, Le Xie, Jiaming Zhang, Ye Zhao, Wenhua Zhou
Abstract
This study investigates the formation and mitigation of warmed-over flavor (WOF) in pre-prepared steamed pork with preserved vegetables (PSPPV) using natural spice extracts. Employing headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose analysis, and sensory evaluation, the study explored the changes in flavor and WOF at different key processing points of PSPPV, as well as the impact of spice extracts on the product's quality and WOF. A total of 126 volatile components were detected across the processing stages. Volatile flavor compounds with OAV>10 included eucalyptol, 2-methylbutyraldehyde, n-hexanal, 2-heptanone, and ethyl acetate, while 1-octen-3-ol, n-hexanal, 2-heptanone, and (E)-2-decenal were identified as the primary WOF factors. As processing progressed, the oxidation level of PSPPV increased significantly, with WOF factors mainly forming during the steaming and sterilization processes and reaching the highest levels during sterilization. The addition of rosemary, cinnamon, onion, licorice, and clove extracts, as well as compound spice extracts, significantly reduced the oxidation level of PSPPV and the content of WOF-related compounds such as n-hexanal, n-nonanal, and 2-heptanone. However, these extracts had no significant effect on the content of 1-octen-3-ol, n-octanal, and n-capric aldehyde. Moreover, the natural flavor compounds in the spice extracts enriched the flavor profile of PSPPV. These findings provide valuable insights for the pre-prepared food industry, highlighting the potential of natural spice extracts as effective antioxidants and flavor enhancers.