Lipid Profile Influences the Sensory Characteristics of Cooked Pork, Especially Aroma

To clarify the effects of pork lipid profiles on eating quality, we examined the relationship between sensory evaluation values and the lipid profiles of M. longissimus thoracis and subcutaneous fat. Pork loins with a broad range of intramuscular fat contents and lipid profiles were collected nationwide. In Test 1, correlations between lipid profiles and sensory evaluation values of aroma were investigated using 96 pork loins. In muscle and subcutaneous fat, sweet aroma and monounsaturated fatty acids (MUFA) exhibited a significant positive correlation. Off-flavor and polyunsaturated fatty acids (PUFA) also showed a significant positive correlation. The MUFA/PUFA (M/P) ratio was significantly positively or negatively correlated with sweet aroma or off-flavors, respectively. For most items, overall acceptability of aroma and overall acceptability were positively or negatively associated with MUFA content and M/P ratio or PUFA levels, respectively. In Test 2, 60 pork loins were classified into four levels-< 3, 3-4, 4-5, and ≥ 5-based on the M/P ratio of subcutaneous fat and their effects on eating quality were investigated. A greater M/P ratio intensified sweet aroma and overall aroma acceptability while reducing off-flavors. These results identify that the M/P ratio is an effective indicator of eating quality.