Multi-omics profiling delineates reheating-modality-driven flavor divergence in Yuxiang shredded pork
Xuan Wang1, Shaoran Shi2, Xiaomeng Wu2
1NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing 100021, China.
Food Chemistry
|October 19, 2025
Summary
Wok stir-frying best restores flavor in reheated Yuxiang Shredded Pork, while steam and microwave reheating preserve key aroma compounds. This research guides optimal reheating strategies for traditional cuisines.
Area of Science:
- Food Science
- Sensory Analysis
- Multi-omics
Background:
- Optimizing sensory quality in reheated cuisine is essential.
- Flavor divergence in reheated dishes requires systematic investigation.
Purpose of the Study:
- To compare flavor profiles of Yuxiang Shredded Pork (YSP) reheated by microwave (MR), steam (SR), and wok (WR) against freshly prepared.
- To establish reheating-specific guidelines for flavor optimization and preservation.
Main Methods:
- Multi-omics approaches including electronic-nose (E-nose), electronic-tongue (E-tongue), gas chromatography-mass spectrometry (GC-MS), and liquid chromatography-mass spectrometry (LC-MS).
- Comparative analysis of volatile and non-volatile compounds across different reheating methods.
Main Results:
- Fresh YSP had 18.3–26.7% more volatile compounds than reheated samples, with aldehydes, esters, and sulfur compounds as key aroma contributors.
- Wok reheating (WR) regenerated aldehydes (e.g., hexanal) to 89.4% of fresh levels, while steam (SR) and microwave (MR) retained >85% of sulfur compounds.
- WR enhanced taste by increasing amino and organic acids, whereas MR accelerated triglyceride degradation.
Conclusions:
- Wok reheating is superior for aroma regeneration, while steam and microwave reheating excel at preserving specific aroma compounds.
- Findings provide evidence-based guidelines for selecting reheating methods to optimize flavor in traditional Chinese cuisine.
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