The taste of rebirth: a dual exploration of Wuhuang pork Flavoromics and metabolomics

In this study, metabolomics (MET) and flavoromics (FLA) were used to comprehensively characterize the meat quality indicators, metabolites and flavor compounds of two muscles of Wuhuang (WH) pig, a newly recognized local breed in China. The results showed that the pH value of WH pork was in the range of 5.57–6.17 with the pH of the longissimus dorsi muscle (LDM) decreasing rapidly, while that of the psoas major muscle (PMM) remained stable. At the same time, the two meats showed obvious differences in meat color, with a higher Lightness ( L∗ ) value of LDM, a higher a value of PMM, and a stronger sweetness and citrus flavor of LDM. 1-hydroxy-2-Propanone; L-valine ethyl ester; L-Leucine ethyl ester were the main differentiating compounds between the two meats. Phosphatidyl acids, sphingolipids, nucleosides, nucleotides and their analogues were significantly different in the two muscles. Correlation analysis reveal a close association between the above metabolites, flavor compounds, pH value, and meat color. WH pork has excellent quality traits, unique flavor characteristics and high flavor genetic stability. This study provides a theoretical basis for the research, development and utilization of WH pork quality.