Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography-mass spectrometry combined with electronic nose

The objective of this study was to evaluate the flavor profiles of water-boiled pork meatballs at different ultrasonic powers (0, 150, 300, 450, 600, and 750 W) using solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) combined with electronic nose (E-nose). A total of 36 volatile compounds were determined by SPME-GC-MS, including alcohols, aromatic hydrocarbons, aldehydes, terpenes, alkanes, phenols, ketones, and other. With the appropriate ultrasound treatment, the type and relative content of volatile compounds were significantly increased (P < 0.05), and the ultrasound treatment at 450 W had the better effect on the flavor characteristics of pork meatballs. E-nose analysis also showed that the 450 W ultrasound treatment had the highest response values of W1S, W6S, and W2S sensors (sensitive to hydrocarbons, alcohols, aldehydes, and ketones) to volatile compounds of pork meatballs. The characteristic flavor compounds of pork meatballs, including m-cresol, limonene, nonanal, and linalool, were further confirmed by comparing the content, partial least squares discriminant analysis (PLS-DA), and odor activity value (OAV). Overall, appropriate ultrasound-assisted cooking (especially at 450 W) could be a promising approach to enhance the flavor profiles of pork meatballs.