Evidence map›Paper›PMID 41098763›Full record

ArticleFood chemistry: X2025

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

Xinhe Zhang, Jingyu Li, Wenjing Li, Shuqi Zhao, Chanchan Sun, Chengyu Zeng, Cheng Li, Jiangyan Yu, Fengxue Zhang, Junke Li and 1 more

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

11 authors.

Xinhe ZhangSchool of Food Engineering, Ludong University, Yantai 264025, China.
Jingyu LiSchool of Food Engineering, Ludong University, Yantai 264025, China.
Wenjing LiSchool of Food Engineering, Ludong University, Yantai 264025, China.
Shuqi ZhaoSchool of Food Engineering, Ludong University, Yantai 264025, China.
Chanchan SunCollege of Life Sciences, Yantai University, Yantai 264005, China.
Chengyu ZengDepartment of Chemistry, National University of Singapore, 117543, Singapore.
Cheng LiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Jiangyan YuCollege of Food Science and Engineering of Qingdao Agricultural University, Qingdao 266109, China.
Fengxue ZhangSchool of Food Engineering, Ludong University, Yantai 264025, China.
Junke LiSchool of Food Engineering, Ludong University, Yantai 264025, China.
Huan LiuSchool of Food Engineering, Ludong University, Yantai 264025, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

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.

Indexed as

3,5-diethyl-2-methylpyrazineAroma fingerprintMarkerMin pigsPLS-DA

Identifiers

PMID41098763
PMCPMC12519136

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