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Effects of different thermal processing methods on the flavor and precursor substances of the longissimus dorsi muscle in the “Duroc × Landrace × Yorkshire” ternary hybrid pigs
Effects of different thermal processing methods on the flavor and precursor substances of the longissimus dorsi muscle in the “Duroc × Landrace × Yorkshire” ternary hybrid pigs
Xinran Yuan
(College of Food Science, Sichuan Agricultural University, Ya'an 625014, China)
Jialing Tang
(College of Food Science, Sichuan Agricultural University, Ya'an 625014, China)
Yulin Zhang
(Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611134, China)
Zhengfeng Fang
(College of Food Science, Sichuan Agricultural University, Ya'an 625014, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China)
Yong Yang
(College of Food Science, Sichuan Agricultural University, Ya'an 625014, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China)
Guoquan Han
(College of Food Science, Sichuan Agricultural University, Ya'an 625014, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Corresponding authors at: College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.)
Teng Hui
(College of Food Science, Sichuan Agricultural University, Ya'an 625014, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Corresponding authors at: College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.)
Journal: Food Chemistry: X
•
• Elsevier
• ISSN: 2590-1575
Abstract
This study investigated the effects of boiling, frying, and roasting on flavor compounds and their precursors in the longissimus dorsi muscle of “Duroc × Landrace × Yorkshire” pigs. HS-SPME-GC–MS, electronic nose analysis, and multivariate statistical methods (PCA, PLS-DA, and PLS-R) were used to characterize changes in free fatty acids (FFAs), free amino acids (FAAs), reducing sugars, and volatile compounds. Frying resulted in the highest total volatile content, whereas roasting was characterized by higher levels of several Maillard-derived compounds, including phenylacetaldehyde and pyrazines. Boiling showed relatively higher levels of oxidation-derived alcohols such as 1-octen-3-ol. Correlation analysis and PLS-R further revealed significant associations between specific precursor substances and key odor-active volatiles. These results provide deeper insight into the biochemical basis of processing-dependent flavor formation in ternary hybrid pork and may support the optimization of thermal processing for improved flavor quality.
Xinran Yuan, Jialing Tang, Yulin Zhang, et al. (2026). "Effects of different thermal processing methods on the flavor and precursor substances of the longissimus dorsi muscle in the “Duroc × Landrace × Yorkshire” ternary hybrid pigs". Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.103935