Signature aroma compounds and precursors in Chinese indigenous pork: Characterization via OAV-weighted GC-O-MS and
Yiyu Yin1, Kehan Ma1, Pingyang Li1
1State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Abstract:
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-olfactometry-mass 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-octadione, 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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