Work

Differential analysis of aroma fingerprints of roasted pork from different breeds: A complementary approach using GC-IMS, GC-O-MS, and GC×GC-MS

Year: 2025

Type: article

Abstract: In China, limited knowledge of suitable pig breeds for roasting has hindered pork industrialization. The aroma profiles of roasted pork from different breeds were analyzed using sensory evaluation and multidimensional mass spectrometry. The distinct fingerprint differences were observed, with roasted meat from Min pigs (MIP) showing the greatest variation. Compared with Nanyang black pigs (NBP), Landrace pigs (LAP), Junan indigenous pigs (JUP), and Wujin pigs (WUP), the roasted pork from MIP exhibited the most intense sensory intensity, especially in terms of roasty, meaty, and fatty notes. Thirty-one key aroma compounds were identified, with pyrazines especially 3-ethyl-2,5-dimethylpyrazine, contributing most to the roasty aroma. The partial least squares discriminant analysis (PLS-DA) was an effective method for distinguishing the roasted pork from different breeds, with no overlap among the samples. Notably, the 3,5-diethyl-2-methylpyrazine emerged as a unique marker. This work provides a robust method for selecting pig breeds suited for roasting applications. • MIP samples showed the strongest aroma intensity, especially the roasty aroma. • The most abundant types and contents of aroma compounds were detected in MIP samples. • Pyrazines, aldehydes, and alcohols were predominant aroma compounds in roasted pork. • 3,5-Diethyl-2-methylpyrazine was a key aroma marker discriminating pork breeds.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103119