数字农科院2.0

Signature aroma compounds and precursors in Chinese indigenous pork: Characterization via OAV-weighted GC-O-MS and lipidomic profiling

文献类型： 外文期刊

作者： Yin, Yiyu;Ma, Kehan;Li, Pingyang;Liu, Yingsen;Zhao, Liyuan;Tang, Chaohua;Zhao, Qingyu;Zhang, Junmin;Yu, Yanan;Qin, Yuchang

作者机构：

关键词： Chinese indigenous pork;Aroma;Fatty acids;Lipidomics;GC-O-MS

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2025 年 500 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Chinese indigenous pigs exhibit distinct aroma characteristics compared to commercial pig breeds due to their unique fatty acid composition and lipid properties. This research conducted gas chromatography-olfactometrymass spectrometry (GC-O-MS) and liquid chromatography mass spectrometer (LC-MS) to conduct a multidimensional analysis of three geographically representative indigenous pig breeds in China. A total of 21 aroma compounds were identified as the primary contributors to pork aroma. Among these, nonanal, octanal, 2,3-octa-dione, dodecanal and thiazole were identified as signature aroma compounds of indigenous pig breeds; cis-3-nonen-1-ol and 3,5-octadien-2-one can be used as biomarkers for the identification of Bama and Shenxian pork breeds. Correlation analysis further revealed that C18:3 (n3), C20:4 (n6), and C18:2, cis (n6) are key fatty acids contributing to major aroma compound formation. Additionally, TGs and PEs containing C18:1 and C18:2 were the core precursor substances for the formation of indigenous pig aroma characteristics.

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