Formation and lipidomic analysis of flavor substances in Tibetan dried pork slice with four different baking methods.

The research analyzed changes in lipids and volatile flavor substances in Tibetan dried pork slice (TDPS) under four baking methods: air fryer, oven baking, smoking and charcoal baking, using electronic nose (E-nose), gas phase ion mobility spectrometry (GC-IMS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). The study found that contents of alcohols (25.22 %), esters (42.66 %) and aldehydes (34.13 %) in raw meat were higher than that in TDPS. A total of 38 volatile flavor compounds were identified in TDPS, with alcohols (10), esters (9), ketones (8), and aldehydes (7) as primary compounds. Additionally, 780 lipids were detected, predominantly 392 Glycerolipids (GL) and 273 Glycerophospholipids (GP), triglycerides and phosphatidylcholine being the main subclasses. Phosphatidylmethanol (PMeOH) and Diacylglyceryl trimethylhomoserine (DGTS) were more abundant in raw meat and could serve as potential markers for distinguishing raw from cooked meat. Specific lipids were significantly associated with major VOCs and high temperatures promote odor formation.