Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose.
Foods
; 11(22)2022 Nov 08.
Article
em En
| MEDLINE
| ID: mdl-36429139
ABSTRACT
This study investigated the impact of high pressure and temperature (HTHP) and electron-beam irradiations (3, 5, 7, and 9 kGy) using differences in two sterilization methods on the volatile compounds and sensory characteristics of cooked bacon. It showed that 7 and 9 kGy of irradiation caused a significant reduction in species of volatile compounds and sensory features, but the concentration of total ketones, alcohols, aldehydes, acids and aromatic hydrocarbons significantly increased at 9 kGy. Samples treated with a dose of less than 5 kGy did not change volatile compounds and sensory properties. High-temperature-high-pressure conditions could greatly impact the concentrations of volatile compound species and sensory traits. The electronic nose effectively detected the flavor difference in different sterilization methods. Fingerprinting showed that HTHP and 9-kGy-treated groups were significantly different from other treatments. This study inferred that 5 kGy might be optimal for maintaining the original flavor and sensory properties of cooked bacon.
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1
Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
Foods
Ano de publicação:
2022
Tipo de documento:
Article