Zhiqing Tian, Xin Zheng, Jialin Li, Wusun Li, Xiaoyan Tang*

Food Chemistry；2026

Abstract: 

Chinese indigenous pork is popular with consumers for its unique aroma, but the formation mechanism of this aroma during high-temperature processing remains unclear. This study evaluated five pig breeds—Bama Xiang (BM), Shenxian (SX), Rongchang (RC), Tibetan pig (ZX), and Duroc × Landrace × Yorkshire (DLY). Volatile compounds (VOCs) were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) and headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS). Untargeted metabolomics was used to identify differential metabolites and related metabolic pathways among breeds. The results showed that sulfur-containing compounds such as 2-acetylthiazole and 3-mercaptohexyl-1-ol were the main contributors to the aroma of Chinese indigenous pork after high-temperature cooking. Non-targeted metabolomics further revealed the metabolic characteristics of Chinese indigenous pork. Glycerophospholipid metabolism is more active in Chinese indigenous pigs. Phospholipids such as lysophosphatidylcholines (LPCs) may promote the degree of Maillard reaction and thus play a key role in the formation of characteristic flavors.