Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis was written by Wu, Weida;Zhan, Junliang;Tang, Xiaoyan;Li, Ting;Duan, Shengnan. And the article was included in Food Chemistry in 2022.Reference of 3391-86-4 This article mentions the following:
Chinese indigenous pigs are favored for their rich flavor, which is generated through complex reactions involving lipid-oxidation-related flavor precursors. In this research, we characterized the aroma compounds and fatty acids of representative Chinese pig breeds by gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) and GC-ion mobility spectrometry (GC-IMS) with multivariate anal. A total of 79 volatile compounds were identified, among which 15 compounds were selected as odorants in pork. According to multivariate statistical anal., some odorants, including hexanal, 1-octen-3-ol, 2,3-octanedione, (E, E)-2,4-decadienal and dodecanal could be discriminative compounds explaining breed-originated differences in flavor profiles. As confirmed by partial least squares regression (PLS-R), some fatty acids, including C18:1n9c, C22:6n3 and C18:3n3, were major precursors for the formation of rich flavor in indigenous pig breeds. These results revealed that fatty acids and volatile compounds were breed-dependent, and the differences in flavor were related to the variance in the fatty acid content. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Reference of 3391-86-4).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. Under carefully controlled conditions, simple alcohols can undergo intermolecular dehydration to give ethers. This reaction is effective only with methanol, ethanol, and other simple primary alcohols.Reference of 3391-86-4
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts