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This work was conducted to compare the differences in odor attributes and the formation causes of pork belly cooked by different heating modes and the feasibility of achieving convenient and delicious cooking of stir-fried pork cuisines by modifying the heat transfer mode of the microwave. The effects of traditional pan-heating (TH), microwave heating (MH), and microwave combined with conduction heating (MH + CH) on sensory aroma attributes, aroma profile, free fatty acids, and volatile compounds of pork belly were investigated. The results showed that the pork belly heated by TH had the lowest total amount of stable volatile compounds (1695.41 μg/kg) and contents of free fatty acids (751.44 mg/100g), but the balanced distribution and the rich contents of volatile compounds derived from thermal processing resulted in the better aroma quality of pork belly. In contrast, although the pork belly cooked by MH had higher free fatty acids contents (1215.32 mg/100g) and the highest volatile compounds (5410.56 μg/kg), due to the cell destruction effect and the molecular movement acceleration of microwave, the contents of volatile compounds derived from spices were too high, leading to the disharmony of aroma characteristics. However, the pork belly cooked with MH + CH not only promoted the production of free fatty acids (1434.23 mg/100g), but also increased the generation and retention of pork characteristic aroma by changing the heating modes. Compared with MH, it enhanced the uniformity of aroma distribution and improved the overall aroma similarity to TH. [Display omitted] • Cooking techniques and heat transfer methods significantly affected the aroma quality. • Pork characteristic aroma accounted for the largest contribution to pan-heated pork. • The microwave-cooked pork had a lack of characteristic aroma and aroma coordination. • Microwave combined with conduction heating improved overall aroma of pork belly. • Microwave combined with conduction heating enhanced aroma similarity of pan-heating. [ABSTRACT FROM AUTHOR]

[Display omitted] • Key aroma compounds of braised pork were identified by molecular sensory science. • PLSR clarified the contribution of key aroma compounds to sensory attributes. • Better aroma profile was achieved by fire cooking rather than induction cooker. • More key aroma compounds derived from lean meat due to its higher phospholipid. • Electromagnetic heating parameters significantly affected key aroma formation. The characteristic aroma compounds of braised pork were identified through molecular sensory science and PLSR analysis, and the difference between two cooking methods, traditional open-fire (BPF) and induction cooker (BPC), was compared. Seventeen aroma compounds with odor activity values (OAVs) > 1 were identified in both samples. BPF revealed higher OAVs for most of the aroma compounds compared to BPC, and the higher aroma quality. Aroma recombination and omission experiments confirmed that twelve aroma compounds significantly contributed to the characteristic aroma of braised pork, and eight compounds such as hexanal, (E)-2-octenal, and methanethiol were further confirmed as important contributors by PLSR analysis. Furthermore, PLSR analysis clarified the role of aldehydes such as hexanal, (E)-2-octenal, and (E , E)-2,4-decadienal in contributing to fatty attribute, whereas methanethiol was responsible for the meaty aroma. These characteristic aroma compounds mainly derived from lean meat due to its high content of phospholipids, and the exogenous seasonings contributed to the balanced characteristic aroma profile of braised pork by altering the distribution of these characteristic aroma compounds. Variations in heating parameters affected the formation of lipid oxidation and Strecker degradation products, which might explain aroma discrepancy between braised pork cooked by two methods with different heat transfer efficiencies. [ABSTRACT FROM AUTHOR]

This study investigated the difference in the taste characteristics of pork belly cooked by traditional pan-heating (TH), microwave heating (MH), and microwave combined with conduction heating (MH + CH). The results showed that MH destroyed the microstructure integrity and made the cooking loss (50.33%) and sodium ion concentration (10.8 mg/g) about 1.6 times that of MH + CH, thereby enhancing the saltiness. In addition, compared with TH, microwave heating could accelerate the hydrolysis of proteins and the thermal degradation of ribonucleotides, resulting in higher contents of free amino acids (880.71 and 714.85 mg/100 g) and nucleotides (181.41 and 145.52 mg/100 g) in MH and MH + CH. Combined with the results of non-volatile compounds and sensory evaluation, the MH + CH not only promoted the accumulation but also improved the dissolution uniformity of taste compounds, which enhanced the sensory umami. The inconsistency between non-volatile compounds, electronic tongue, and sensory evaluation indicated that the matrix effects caused by cooking also had significant influences on the taste quality of solid samples. [Display omitted] • The heating modes significantly affected the taste characteristics of pork belly. • Taste profile of microwave combined with conduction heating was closer to tradition. • Microwave heating enhanced the formation of non-volatile taste compounds. • Microstructure of solid matrix affected the dissolution uniformity of taste compounds. [ABSTRACT FROM AUTHOR]