{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,5]],"date-time":"2026-11-05T17:21:45Z","timestamp":1793899305289,"version":"4.8.0"},"reference-count":31,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2024,11,15]],"date-time":"2024-11-15T00:00:00Z","timestamp":1731628800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"The National Key R and D Program of China","award":["2022YFD2100501"],"award-info":[{"award-number":["2022YFD2100501"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage was the most important part due to spices\u2019 enriching flavours. These results revealed that the content and diversity of volatile compounds increased due to the addition of spices and heating temperature, imparting a unique aroma. Aldehydes played the main role in the overall odour. Benzaldehyde, hexanal, 1-octen-3-ol, levulinic acid, hydroxyacetone, ethyl octanoate, and 2-pentyl-furan were identified as the most important odour-active compounds. The key taste-active amino acids were glutamine, leucine, valine, and lysine. The IMP, AMP, and GMP provided a strong umami taste. Taste nucleotides and Val, Leu, Ile, and Phe were important precursor substances for aldehydes. The high responses of the electronic nose indicated that the gas component contained alkanes, alcohols, and aldehydes. The synergistic effects between umami-free amino acids and nucleotides correlated well with umami, as assessed by the electronic tongue. These results could be a starting point for the manufacturing industry, contributing to a better understanding of product performance.<\/jats:p>","DOI":"10.3390\/foods13223643","type":"journal-article","created":{"date-parts":[[2024,11,15]],"date-time":"2024-11-15T04:47:17Z","timestamp":1731646037000},"page":"3643","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-9484-3372","authenticated-orcid":false,"given":"Haitang","family":"Wang","sequence":"first","affiliation":[{"name":"China Meat Research Centre, Beijing 100068, China"},{"name":"Beijing Academy of Food Sciences, Beijing 100068, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiapeng","family":"Li","sequence":"additional","affiliation":[{"name":"China Meat Research Centre, Beijing 100068, China"},{"name":"Beijing Academy of Food Sciences, Beijing 100068, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Zhao","sequence":"additional","affiliation":[{"name":"China Meat Research Centre, Beijing 100068, China"},{"name":"Beijing Academy of Food Sciences, Beijing 100068, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiang","family":"Li","sequence":"additional","affiliation":[{"name":"College of Science, Beijing Forestry University, Beijing 100091, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shouwei","family":"Wang","sequence":"additional","affiliation":[{"name":"China Meat Research Centre, Beijing 100068, China"},{"name":"Beijing Academy of Food Sciences, Beijing 100068, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,11,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"132543","DOI":"10.1016\/j.foodchem.2022.132543","article-title":"Characterization and identification of pork flavor compounds and their precursors in chinese indigenous pig breeds by volatile profiling and multivariate analysis","volume":"385","author":"Wu","year":"2022","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"8910","DOI":"10.1016\/j.foodres.2019.108910","article-title":"Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc\u00d7(Landrac\u00d7Yorkshire) pigs by volatiles profiling and chemometrics analysis","volume":"130","author":"Han","year":"2020","journal-title":"Food Res. 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