Exploring dynamic changes in nutritional profile, flavor dissipation, and antioxidant activity during the cooking...

Marinating is a traditional cooking medium primarily used in preparing braised dishes, with its flavor profile largely determined by the characteristics and processing properties of the spices involved. This study investigated the effects of cooking time on the quality and flavor of a marinade prepared with a specific spice formulation. The results indicated that free amino acids and fatty acids reached relatively high levels at 40 min of cooking. Among the 246 volatile compounds identified by gas chromatography-mass spectrometry (GC-MS), 29 key compounds were significantly associated with flavor substances. The content of most flavor compounds showed a decreasing trend, and flavor dissipation was particularly severe during the 60-80 min cooking period. The dominant aroma characteristics of the marinade during the 40-60 min cooking period were balsamic and spicy aroma. Correlation analysis of 29 key flavor compounds with sensory attributes, free amino acids, and fatty acids showed that most compounds significantly influenced aftertaste and woody notes (P < 0.05), and exhibited a significant positive correlation with most amino acids and fatty acids (|r| > 0.7, P < 0.05). Furthermore, the marinade maintained good antioxidant activity throughout the preparation process. These findings provide a theoretical basis for understanding the impact of stewing time on the flavor formation mechanism in marinade.