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As a whole, 61 volatile substances were identified, among which 25 compounds were selected as odour-active compounds in boiled pork. Moreover, seven odour-active substances (hexanal, nonanal, 1-octen-3-ol, dimethyl disulphide, heptanal, 2-pentylfuran and 2-ethylfuran) were the key contributors to the important flavour of boiled pork because of the higher odour task values (OAVs) which range from 17.3 to 524.2. The odour-active compounds were examined by principal component evaluati
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