Volatile flavor constituents in roasted pork of Mini-pig

Volatiles from roasted pork of Mini-pig were first investigated by solid phase microextraction (SPME) as well as simultaneous distillation and solvent extraction (SDE) combined with gas chromatography and mass spectrometry (GC–MS). Total of 86 different compounds were identified with aldehydes being the most abundant followed by the spice components such as estragole, trans-anethole, eugenol and so on. Compared with other cooked meat products, much low amount of aliphatic alcohols were present in the roasted Mini-pig pork. The SDE isolation was preferred in the characterization of meat flavor considering that semi-quantitative data was conveniently obtained, more components were revealed, artifact formation was limited and aromatic profile was representative of the meat sample. By gas chromatography and olfactometry (GC–O), 45 olfactory regions were exposed and 43 flavors were located. Finally, 17 important flavor substances in the SDE extract were quantified by gas chromatography and flame ionization detector (GC–FID) using calibration curves of authentic chemicals.