{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T04:34:00Z","timestamp":1791434040668,"version":"4.3.3"},"reference-count":41,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2024,3,29]],"date-time":"2024-03-29T00:00:00Z","timestamp":1711670400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"meat processing key laboratory of Sichuan Province","award":["23-R-10"],"award-info":[{"award-number":["23-R-10"]}]},{"name":"meat processing key laboratory of Sichuan Province","award":["2023ZYD0079"],"award-info":[{"award-number":["2023ZYD0079"]}]},{"name":"The Sichuan Science and Technology Program","award":["23-R-10"],"award-info":[{"award-number":["23-R-10"]}]},{"name":"The Sichuan Science and Technology Program","award":["2023ZYD0079"],"award-info":[{"award-number":["2023ZYD0079"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography\u2013ion mobility spectroscopy (GC-IMS) combined with an electronic nose (E-nose) and electronic tongue (E-tongue). The results showed that the combined use of the E-nose and E-tongue could effectively identify different kinds of sauced pork. A total of 52 volatile flavor compounds were identified, with aldehydes being the main flavor compounds in sauced pork. The relative odor activity value (ROAV) showed that seven key volatile compounds, including 2-methylbutanal, 2-ethyl-3, 5-dimethylpyrazine, 3-octanone, ethyl 3-methylbutanoate, dimethyl disulfide, 2,3-butanedione, and heptane, contributed the most to the flavor of sauced pork (ROAV \u22651). Multivariate data analysis showed that 13 volatile compounds with the variable importance in projection (VIP) values &gt; 1 could be used as flavor markers to distinguish six kinds of sauced pork. Pearson correlation analysis revealed a significant link between the E-nose sensor and alcohols, aldehydes, terpenes, esters, and hetero-cycle compounds. The results of the current study provide insights into the volatile flavor compounds and tastes of sauced pork. Additionally, intelligent sensory technologies can be a promising tool for discriminating different types of sauced pork.<\/jats:p>","DOI":"10.3390\/molecules29071542","type":"journal-article","created":{"date-parts":[[2024,3,31]],"date-time":"2024-03-31T13:32:56Z","timestamp":1711891976000},"page":"1542","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography\u2013Ion Mobility Spectroscopy"],"prefix":"10.3390","volume":"29","author":[{"given":"Haibin","family":"Yuan","sequence":"first","affiliation":[{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"},{"name":"Faculty of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huachang","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingfeng","family":"Qiao","sequence":"additional","affiliation":[{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanting","family":"Tang","sequence":"additional","affiliation":[{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ping","family":"Dong","sequence":"additional","affiliation":[{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"},{"name":"College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Deng","sequence":"additional","affiliation":[{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,3,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.meatsci.2016.04.007","article-title":"Chinese Ethnic Meat Products: Continuity and Development","volume":"120","author":"Zeng","year":"2016","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"186","DOI":"10.1016\/j.meatsci.2018.06.036","article-title":"Effects of High Pressure Treatment on Lipolysis-Oxidation and Volatiles of Marinated Pork Meat in Soy Sauce","volume":"145","author":"Yang","year":"2018","journal-title":"Meat Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"100912","DOI":"10.1016\/j.fochx.2023.100912","article-title":"Characterization, and Fermentation Potential of Coagulase-Negative Staphylococci with Taste-Enhancing Properties from Chinese Traditional Bacon","volume":"20","author":"Yang","year":"2023","journal-title":"Food Chem. 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