New insight into the formation mechanism of key aroma compounds in the micro-pressure stewed duck meat: A volatilomics and lipidomics-based approach

Lipids are recognized as the key matrix for the formation and retention of aroma compounds in stewed meat. However, the molecular structures of lipids predominantly contributing to the aroma profile of stewed ducks remain unclear. For the first time, the volatilomics and lipidomics were employed to characterize the key aroma compounds and lipid profiles of micro-pressure stewed duck meat, as well as their temporal response patterns. The micro-pressure stewed duck meat displayed pronounced fatty, grassy, and meaty aromas with intensities increasing over stewing times. A total of 29 key aroma compounds, including ( E, E )-2,4-decadienal, 1-octen-3-ol, and dimethyl trisulfide, were identified, among which ( E, E )-2,4-decadienal was a primary contributor to the fatty aromas. Triglycerides (TGs) and phosphatidylcholines (PCs) might play crucial roles in the aroma retention, while phosphatidylethanolamines (PEs) and ceramides (Cers) containing C 18 acyl chains primarily promote the aroma formation. Interestingly, ( E, E) -2,4-decadienal was also identified as an aroma marker for distinguishing differential samples. This study offers new insights into the formation of aroma profile of micro-pressure stewed duck from a lipid-centric perspective.