Work

Effects of liuyang Douchi and chopped chili peppers on the flavor of steamed pork belly

Year: 2025

Type: article

Abstract: This study aims to investigate the impact of auxiliary ingredients on the flavor of steamed pork belly by comparing the sensory attributes and key aroma compounds of five groups: steamed pork belly (SP), with chopped chili peppers (SPC), with Liuyang Douchi (SPD), and with both (SPCD), and raw pork (RP) as a control. The results showed that auxiliary ingredients induced 45.16–50.57 % maximal reduction in “greasy” and “fishy-meaty” flavors intensity of steamed pork belly, and the addition of chopped chili peppers and Liuyang Douchi conferred an intense pungency and sauce, respectively. The reduced off-flavor intensity was attributed to lower concentrations of aldehydes. It might result from auxiliary ingredients inhibiting pork belly fat oxidation, as reflected by a >37.86 % decrease in malondialdehyde content. Moreover, guaiacol, 3-methylbutanoic acid, and diallyl disulfide were identified as the major aroma compounds in the SPCD sample. The first two compounds were derived from Liuyang Douchi, while diallyl disulfide originated from chopped chili peppers.

Source: LWT

DOI: 10.1016/j.lwt.2025.118875