Effect of Keemun Black Tea on the Sensory Quality and Flavor of Dried Pork Slices

The effect of adding different amounts (0%, 0.05%, 0.10%, 0.15%, 0.20%, and 0.25%) of Keemun black tea on the sensory quality and flavor quality of dried pork slices were studied by sensory evaluation, detection of volatile flavor compounds and electronic nose analysis. The results showed that compared with the control group (without the addition of the tea), nerol and geraniol, characteristic aroma components in Keemun black tea, were detected in dried pork slices with 0.20%–0.25% of Keemun black tea, which significantly improved the tea-like aroma of dried pork slices (P < 0.05). And the relative contents of hexanal, hexanoic acid and methanethiol in dried pork slices with 0.20%–0.25% of Keemun black tea were significantly decreased by 5.75%–6.92%, 0.49%–0.57%, and 0.10%–0.11%, respectively (P < 0.05). By adsorbing lipids, Keemun black tea could reduce the off-flavor and greasy mouthfeel of dried pork slices (P < 0.05). The thiobarbituric acid reactive substance values and carbonyl contents were significantly reduced (P < 0.05), and the oxidation of lipid and protein was inhibited. The addition of Keemun black tea in dried pork slices was beneficial to the formation of heterocyclic compounds such as 2-ethylpyrazine and 2-methyl-6-vinylpyrazine, imparting a stronger roasted flavor to dried pork slices. In conclusion, the addition of Keemun black tea could improve the sensory quality and flavor quality of dried pork slices.