Chemosensory approaches to enzymatically hydrolyzed pig intestine byproducts using electronic sensors and gas chromatography–mass spectrometry–olfactometry analysis

This study analyzed the taste patterns and volatile aroma compounds (VACs) of pig intestinal byproducts, specifically those of the heart, kidney, spleen, liver, and lungs, which were subjected to enzymatic hydrolysis. Chemosensory property analysis was performed using an electronic tongue (E-tongue) for taste patterns and an electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) for volatile patterns. E-tongue analysis indicated that the samples treated with alcalase were associated with saltiness, sweetness, and bitterness, whereas the samples treated with pepsin were associated with sourness and umami. E-nose analysis detected 34 VACs and GC-MS analysis revealed 48 VACs. Additionally, the GC-O analysis revealed five odor-active compounds. The E-nose, GC-MS, and GC-O results identified hexanal as having the highest peak area, making it the main VAC in the intestinal byproducts of pigs. Multivariate analysis revealed a correlation between taste patterns and VACs in pig intestinal byproduct samples. The results revealed a higher correlation with taste patterns than that with VACs, suggesting that sample processing by the enzyme used was more significant than the type of pig intestinal byproduct. PRACTICAL APPLICATION: This study provides data on the utilization of flavor components released from five hydrolyzed pig intestinal byproducts as potential food resources. This information could be useful for the development of food resources from discarded pig byproducts.