Analysis of volatile flavor and lipids in different breeds of pork using electronic noses, GC–MS and UPLC-MS/MS

As a local pig breed, Mi pig (MP) is highly prized by Chinese consumers for its unique flavor and exceptional quality. This study aimed to investigate the differences in volatile profile between MP and commercial crossbred pigs (CP), as well as potential factors contributing to these variations. Results showed that MP had significantly higher intramuscular fat (IMF) content (7.75 %) and unsaturated fatty acid (UFA) content (56.44 %) compared to CP. Utilizing headspace solid-phase microextraction-gas chromatography tandem mass spectrometry (HS-SPME-GC–MS) and lipidomics, 14 volatile compounds and 310 lipids were identified as key factors influencing the flavor differences between the two breeds. Specifically, UFAs produced through glycerophospholipid and glycerolipid metabolic pathways play an essential role in developing the rich MP flavor. Our findings provide valuable insights into the underlying mechanisms responsible for the distinctive flavor of MP, highlighting the role of lipid metabolism in flavor formation.