Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics

Yishun Yao; Meigui Huang; Qiuhong Liao; Xiaomin Wang; Jingyang Yu; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho

doi:10.1016/j.foodchem.2024.141629

Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics

Food Chem. 2024 Oct 12;464(Pt 1):141629. doi: 10.1016/j.foodchem.2024.141629. Online ahead of print.

Authors

Yishun Yao¹, Meigui Huang², Qiuhong Liao³, Xiaomin Wang¹, Jingyang Yu¹, Khizar Hayat⁴, Xiaoming Zhang⁵, Chi-Tang Ho⁶

Affiliations

¹ State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China.
² College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
³ Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610000, China.
⁴ Department of Natural Sciences, Parkland College, Champaign, IL 61821, United States.
⁵ State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610000, China. Electronic address: [email protected].
⁶ Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States. Electronic address: [email protected].

PMID: 39423535
DOI: 10.1016/j.foodchem.2024.141629

Abstract

Untargeted flavoromics and targeted quantitative analysis of key aroma compounds, and analysis of dynamic change of aroma precursors concentration were used to investigate the aroma evolution of traditional braised pork and the underlying mechanism. The results indicated that lipid oxidation dominated at early cooking stage (0th-45th min), resulting in an increased concentration of most aldehydes, alcohols, ketones, such as hexanal, heptanal, octanal, nonanal, (E)-2-octenal, benzaldehyde, 1-octen-3-ol, and 2,3-octanedione, accompanied with an enhanced unpleasant fatty odor. From 45th to 73rd min, the seasonings alleviated excessive oxidation of unsaturated fatty acids accompanied with decreased aldehydes. Moreover, the diffusion of glucose and amino acids from seasonings to lean meat promoted the consumption of endogenous ribose and amino acids in meat through Maillard reaction, and facilitated the formation of dimethyl trisulfide, dimethyl disulfide, methanethiol, and 2-furfural, which contributed to the meaty, sauce-like, and sweety aroma, thus formed the characteristic aroma of traditional braised pork.

Keywords: Aroma evolution; Flavor precursors; Flavoromics; Lipid oxidation; Maillard reaction.