A comparison of the volatile profiles of frying European and Australian wild boar meat with industrial genotype pork by dynamic headspace-GC/MS analysis.

摘要

Volatiles that arise from frying meat of European (sus scrofa scrofa) and Australian wild boars and domestic pigs (sus scrofa domestica) were freed of vapor and led to a Tenax (Alltech GmbH, Unterhaching, Germany) trap where they were absorbed. Elution with diethyl ether followed and after concentrating, a 200- micro L volatiles extract was obtained. Separation of compounds via gas chromatography was performed on a highly polar DB-Wax column. More than 50 headspace volatiles could be identified, and their concentrations quantified. Most of the identified volatiles are known to contribute to meat flavor but have not, as yet, been described for wild boar meat aroma. However, S-methyl-methanthiosulfonate is described as a headspace volatile of meat for the first time. No character impact compound of wild boar meat was identified. In fact, results indicate that the distinguished flavor of meat from wild boar and industrial genotype pigs depends on varying amounts of potent aroma volatiles. That phenylacetaldehyde and methional play a crucial role seems possible.