This study (purchase required, free to IFST members) sought to characterise premium smoked meats from different regions of China by differences in their key aroma compounds. The researchers looked at products made from different meats (chicken, pork, mutton, duck, goose) and from different regional origins. They analysed these reference samples for 40 key aroma compounds using chromatographic/mass spectrometric techniques.
They found that 15 of the 40 key aroma compounds were co-occurring in all reference samples. The highest contributor among them was 2-methoxy-phenol. Norharman was more abundant in smoked pork. Nε-carboxymethyl lysine and Nε-carboxyethyl lysine were higher in smoked pork and chicken. Phenolics were higher in smoked pork and mutton, aldehydes in smoked duck and goose and nitrogenous compounds mainly in smoked chicken. Products originating from the southwest of China showed higher levels of key phenolics such as 2-methoxy-phenol.
The authors identified 12 potential markers for distinguishing between different regions and types of smoked meat.
Photo by Steven Weeks on Unsplash
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