Influence of processing points on the flavor of meat balls braised with brown sauce

In this study, electronic nose, electronic tongue and solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) were used to investigate the volatile flavor characteristics and the changing pattern of meat balls braised with brown sauce in prepared dishes during processing. A total of 13 volatile compounds were detected by combining the results of the OAVs and GC-O analyses using both methods. The detected volatile compounds were benzaldehyde, nonanal, (E)-2-octenal, citral, 6-methyl-5-hepten-2-one, 1-octen-3-ol, eucalyptol, linalool, ethyl acetate, eugenol, D-limonene, anethole, and estragole. Among them, 6-methyl-5-hepten-2-one showed importance in both GC-O and OAVs analyses and was the only significant volatile compounds in the processing of meat balls braised with brown sauce. The differences between the samples mainly stemmed from the different processing stages. Nonetheless, samples S5 and S6, which had similar volatile compounds, indicated that the difference between freezing and packaging resulted in a decrease in the quality of meat balls braised with brown sauce. Hence, the study could offer a theoretical foundation and technological assistance for enhancing the quality and flavor of mass-produced braised pork ball products.