Why adding spices to pork changes its smell while cooking
Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When you cook pork with spices using electromagnetic heat, the spices make bad-smelling chemicals from fats go down and good-smelling chemicals from proteins and sugars go up.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 53 / 44
Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When you cook pork with spices using electromagnetic heat, the spices make bad-smelling chemicals from fats go down and good-smelling chemicals from proteins and sugars go up.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 53 / 44
Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Publication
Authors
Wang X, Yao Y, Yu J, Cui H, Hayat K, Zhang X, Ho CT, Salamatullah AM
Related Content
Claims (4)
Oils with polyunsaturated fatty acid content exceeding 10% are susceptible to thermal oxidation during cooking, generating harmful aldehydes and polar compounds even below smoke point.
When pork is heated up and simmered in a microwave-style oven, its fats break down quickly and create strong, oily smells.
Adding spices or seasonings while cooking pork in a microwave-style oven helps reduce some smelly, oily flavors that come from fats breaking down.
Adding seasonings while cooking pork helps create more savory, meaty smells because they supply ingredients that react with heat to make those flavors.