Decoding the geographic flavor of Enshi bacon via network centrality analysis

Enshi bacon, traditional Chinese meat product, possesses a distinct regional flavor shaped by unique local production conditions. However, a systematic understanding of geographic differences has remained elusive. This study employed a multi-modal approach, integrating sensory (E-nose), chemical (volatile flavor compounds) and physicochemical analyses to characterize the flavor profiles of bacon from eight areas. We identified ten key odor-active compounds, with phenolic substances, especially guaiacol (OAV: 1564-6437), emerging as the primary contributors to the characteristic flavor. Multivariate and network centrality analyses established 3-ethylphenol as the most central and influential compound within the flavor network. Furthermore, its concentration was significantly governed by two physicochemical parameters: a strong positive correlation with salt content (r = 0.832) and a strong negative correlation with protein content (r = -0.828). These findings provide a mechanistic framework for the quality standardization and verifiable geographical traceability of Enshi bacon, linking empirical production practices with chemical information.