Zhiqing Tian, Shengnan Duan, Xinyuan Huang, Xiaoyan Tang*, Wusun Li, Xin Zheng, Jialin Li

Food Chemistry，2026

Abstract: 

Indigenous Chinese pork is highly favored by consumers due to its distinctive aroma. However, the lipid precursors responsible for its characteristic aroma compounds require further investigation. This study focused on four types of pork, including Ningxiang (NX), Duroc×Wujin hybrids (DW), Rongchang (RC), and Duroc×Landrace×Yorkshire hybrids (DLY). The relationship between phospholipids (PLs) and characteristic aroma components was explored using lipidomics and flavoromics. The results indicated that PLs enriched with linoleic acid (C18:2n-6), arachidonic acid (C20:4n-6), and oleic acid (C18:1) significantly promote the formation of aroma compounds such as (E,E)-2,4-nonadienal and 1-octen-3-ol through thermal oxidation. Additionally, correlation analysis revealed that hexanoic acid and 3-octanone were negatively correlated with intramuscular fat content but positively correlated with specific PLs. This study elucidates the aroma profiles and their phospholipid precursors in indigenous Chinese pork, providing a scientific foundation for understanding the mechanisms of flavor formation and molecular breeding.