Related Experiment Video
Updated: Aug 6, 2026
05:17
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Lipid oxidation, volatile, and taste-active compounds in Yu-Xiang shredded pork during processing
Zhuowen Wang1, Zhongqiang Wang1, Jinxuan Cao1
1Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Food Chemistry: X
|July 26, 2026
Summary
Flavor development in Yu-Xiang shredded pork involves lipid oxidation and volatile compound formation. The Yu-Xiang sauce is key to its characteristic aroma, driven by synergistic chemical pathways.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Sensory Science
Background:
- Yu-Xiang shredded pork is a popular dish with complex flavor profiles.
- Understanding flavor development is crucial for quality control and product standardization.
Purpose of the Study:
- To systematically investigate the dynamic changes of flavor compounds during Yu-Xiang shredded pork processing.
- To identify key chemical pathways contributing to the characteristic flavor.
Main Methods:
- Comprehensive analytical approach including lipid oxidation assays (TBARS).
- Gas chromatography-mass spectrometry (GC-MS) for volatile compound identification.
- Nucleotide and free amino acid analysis.
Main Results:
- Lipid oxidation increased significantly (p < 0.05) throughout processing.
- 100 volatile compounds identified, with 19 key aroma contributors (OAVs > 1).
- Marination, thermal processing, and Yu-Xiang sauce incorporation significantly enhanced flavor compounds and aroma profiles.
Conclusions:
- Synergistic chemical pathways involving lipid oxidation, volatile formation, and amino acid changes drive Yu-Xiang shredded pork flavor.
- Findings provide a mechanistic basis for industrial quality standardization of this popular dish.
Related Concept Videos
01:17Oxidation of Phenols to Quinones
In the presence of oxidizing agents, phenols are oxidized to quinones. Quinones can be easily reduced back to phenols using mild reducing agents. The electron-donating hydroxyl group enhances the reactivity of the aromatic ring, enabling oxidation of the ring even in the absence of an α hydrogen.
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox property is crucial in...
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox property is crucial in...
01:15Oxidations of Aldehydes and Ketones to Carboxylic Acids
Oxidation of aldehydes and ketones results in the formation of carboxylic acids. Aldehydes, bearing hydrogen next to the carbonyl group, are easily oxidized compared to ketones. This is because an aldehydic proton can easily be abstracted during oxidation.
Aldehydes readily undergo oxidation in strong oxidizing agents such as potassium permanganate and chromic acid. The oxidation can also be carried out using mild oxidizing agents such as silver oxide. In fact, aldehydes can be easily oxidized...
Aldehydes readily undergo oxidation in strong oxidizing agents such as potassium permanganate and chromic acid. The oxidation can also be carried out using mild oxidizing agents such as silver oxide. In fact, aldehydes can be easily oxidized...
02:37Oxidation of Alcohols
In this lesson, the oxidation of alcohols is discussed in depth. The various reagents used for oxidation of primary and secondary alcohols are detailed, and their mechanism of action is provided.
The process of oxidation in a chemical reaction is observed in any of the three forms:
The process of oxidation in a chemical reaction is observed in any of the three forms:
01:19Phase I Reactions: Oxidation of Aliphatic and Aromatic Carbon-Containing Systems
Phase I biotransformation reactions are integral to drug metabolism, predominantly involving oxidative, reductive, and hydrolytic transformations. Chief among these are oxidative reactions, which enhance the hydrophilicity of xenobiotics and introduce polar functional groups to facilitate their elimination from the body.
Oxidation reactions are fundamental in aromatic carbon-containing systems. An example is the hydroxylation of phenobarbital, a process that transforms it into...
Oxidation reactions are fundamental in aromatic carbon-containing systems. An example is the hydroxylation of phenobarbital, a process that transforms it into...