文献类型：期刊文献

英文题名：Evolution of instrumental flavor profiles in pork with salted vegetable during frozen storage revealed by GC-IMS, E-nose, and E-tongue

作者：Si, Menggong[1,2];Liu, Mengyang[1,3];Yang, Zhongqing[2];He, Xiao[2];Song, Jiawei[2];Xu, Ronghua[1];Qiao, Zhihong[1];Zhu, Li[1,4]

第一作者：Si, Menggong

通讯作者：Zhu, L[1];Zhu, L[2]

机构：[1]Beijing Union Univ, Tourism Coll, Beijing, Peoples R China;[2]Beijing Union Univ, Coll Appl Sci & Technol, Beijing, Peoples R China;[3]Macau Univ Tourism, Fac Innovat Hospitality Management, Macau, Peoples R China;[4]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing, Peoples R China

第一机构：北京联合大学旅游学院

通讯机构：[1]corresponding author), Beijing Union Univ, Tourism Coll, Beijing, Peoples R China;[2]corresponding author), Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing, Peoples R China.|[114172]北京联合大学应用文理学院;[11417]北京联合大学;[1141726]北京联合大学生物化学工程学院;[1141732]北京联合大学旅游学院;

年份：2026

卷号：13

外文期刊名：FRONTIERS IN NUTRITION

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001844074000001)】；

基金：The author(s) declared that financial support was received for this work and/or its publication. This work was supported by Sichuan Provincial Key Laboratory of Artificial Intelligence for Sichuan Cuisine (CR24Z03); Key Laboratory of Intangible Cultural Heritage Inheritance of Chinese Cuisine of the Ministry of Culture and Tourism (WLB2403).

语种：英文

外文关键词：E-nose; E-tongue; flavor; GC-IMS; pork with salted vegetable

摘要：This study investigated the impact of storage duration on the flavor profile of a representative prepared dish, pork with salted vegetable (PSV). E-nose results indicated that the intensity of organic compounds, aromatics, and pungent gases increased with prolonged storage. E-tongue analysis revealed that fresh PSV exhibited the highest sourness and umami, which gradually diminished, while bitterness intensified. A total of 79 volatile compounds were identified, including 33 aldehydes, 8 alcohols, 16 ketones, 10 esters, 1 pyrazine, 1 furan, 3 terpenes, and 7 unidentified compounds. ROAV analysis suggested that several aldehydes and ketones, including pentanal, hexanal, heptanal, n-octanal, n-nonanal, 3-methylbutanal, 2-methylbutanal, 2-phenylethanal, 1-octen-3-one, and 3-penten-2-one, were potential aroma contributors in fresh PSV. Using a Partial Least Squares Discriminant Analysis (PLS-DA) model, 19 compounds with Variable Importance in Projection (VIP) scores greater than 1.0 were identified, mainly aldehydes, ketones, alcohols, and esters. These changes may be associated with lipid oxidation and thermal reaction pathways, although further sensory and chemical validation is required. The experimental results provide instrumental evidence for understanding flavor variation in PSV during storage and may support future studies on flavor quality evaluation in similar prepared dishes.