Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork.

This study aimed to assess how several sweeteners (white sugar, fruit, mogrosides, and stevia glycoside) affected the flavor, fatty acid composition, and quality of braised pork. The findings indicated that braised meat prepared with sweeteners differed from typical braised pork. When simmered for 60 min, the typical braised pork with white granulated sugar exhibited a significant cooking loss (CL) and little water content.