The sensory evaluation for odor, flavor and
overall acceptability of pork flavors, including
commercial pork flavor (CP), refluxed pork
hydrolysate (PH-R) and the Maillard reaction of pork
hydrolysate, yeast extract, methionine and glucose
(PH10YE and PH20YE) are shown in Table 4. The
mean sensory scores for odor, flavor and overall
acceptability for PH10YE was highest and this was
not significantly different from PH20YE and PH-R.
All three were significantly different from the
commercial flavor CP. Indeed, the mean sensory
evaluation scores for CP were very low.