| Abstract: | Headspace volatiles from grilled, roast and boiled pork were entrained on Tenax GC and analysed by combined gas chromatography-mass spectrometry. Well-done grilled pork contained 66 heterocyclic compounds including pyrazines. thiazoles, thiophenes, furans and pyrroles, many of which had not previously been found in cooked pork. The pyrazines accounted for almost 80% of the total headspace volatiles, although most of the other heterocyclic compounds were present only in small amounts. Pork cooked by less severe grilling or by roasting or boiling contained considerably fewer heterocyclic compounds, and headspace volatiles were dominated by aldehydes and alcohols originating from thermal oxidation of lipid. |
