ArticleFrontiers in nutrition2026
Flavor fidelity and variation of freshly stir-fried and commercial ready-to-heat Yuxiang shredded pork using integrated sensory and volatile profiling.
Article in Frontiers in nutrition, 2026. 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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Abstract
Flavor fidelity of commercial ready-to-heat Yuxiang shredded pork (YSP) relative to freshly stir-fried YSP remains insufficiently characterized, particularly across products with heterogeneous formulations and processing histories. A standardized freshly stir-fried YSP was therefore used as a reference to benchmark five commercial frozen ready-to-heat products after standardized reheating using sensory evaluation, electronic nose, electronic tongue, free amino acid profiling, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace-solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with chemometric and odor activity value (OAV) analyses. HS-GC-IMS and HS-SPME-GC-MS identified 81 and 158 volatile organic compounds, respectively. Orthogonal partial least squares discriminant analysis (OPLS-DA) prioritized 25 discriminatory HS-GC-IMS features, while OAV analysis screened 51 potentially odor-active GC-MS compounds. The freshly stir-fried reference showed stronger terpene- and Allium-related signals, including methanethiol, diallyl sulfide, diallyl disulphide, neral, geraniol, and 2-ethyl-3,5-dimethylpyrazine. In contrast, the pooled commercial group showed higher levels of hexanal, (E)-2-nonenal, (E,E)-2,4-decadienal, eucalyptol, caryophyllene, phenylethyl alcohol, and ethyl benzoate, reflecting greater contributions from oxidation-, heat-, and seasoning-associated volatiles. Cross-platform correlation analysis further revealed coordinated product-level variation among these volatile modules. These findings provide a market-relevant flavor benchmark for screening candidate aroma markers and prioritizing formulation and processing targets to improve flavor fidelity in ready-to-heat Sichuan dishes.
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