Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork...

Lipid hydrolysis and oxidation properties, lipid metabolites, and volatile flavors were investigated to elucidate the wet-aging process (1 h to 10 d) on lipid molecule transformation and volatile flavor evolution in pork. Phospholipase A₂ (PLA₂) activity increased at 12 h, with lipoxygenase (LOX) increasing from 1 h to 7 d (P < 0.05). A total of 546 differential lipids from 997 lipids and 19 aroma-active compounds out of 43 volatiles were identified, with most fatty aldehydes reaching the highest at 10 d. Acyl carnitine (18:2) and hexadecanal are potential markers to predict the wet-aging progress of pork. Correlation analysis indicated that phospholipid molecule hydrolysis by PLA₂ and lipid enzymatic oxidation mediated by LOX rather than reactive oxygen species contributed to volatile aldehyde evolution, while phosphatidylcholine (16:2e/22:6) may be the key lipid molecule. These results offer insights into the lipid transformation and aroma evolution in pork during the wet-aging process.