Elucidating flavor profile evolution during the culinary processing of stir-fried pork with green peppers: A
Zhuowen Wang1, Jinxuan Cao1, Jinpeng Wang1
1Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Abstract:
Stir-fried pork with green peppers, a traditional Chinese dish prepared through marination and stir-frying, was investigated to elucidate flavor development across sequential processing stages. Gas chromatography-mass spectrometry (GC-MS) revealed a progressive increase in volatile diversity and abundance, while principal component analysis (PCA) clearly differentiated each processing stage. In total, 72 volatile compounds were identified, of which 18 exhibited odor activity values (OAVs) greater than 1. Thermal processing promoted lipid hydrolysis and oxidation, leading to the accumulation of free fatty acids (FFAs) that served as key flavor precursors. Concurrently, proteolysis and nucleotide degradation enhanced umami perception through increased glutamic acid, aspartic acid, and 5'-inosine monophosphate (5'-IMP). Seasoning addition further enriched flavor complexity by introducing exogenous volatiles and facilitating Maillard and Strecker reactions. These results provide a systematic framework for understanding flavor formation and support future standardization and quality control of traditional stir-fried foods.
