Correlations between free fatty acids and volatile compounds in four pork cuts from Shanxia long black pigs: implications for cut-specific flavor generation.

INTRODUCTION: Muscle properties and meat quality vary across pork cuts, while the free fatty acids (FFAs) and volatile organic compounds (VOCs) differences among pork cuts, as well as the interrelationships between them, remain poorly understood.

METHODS: Four typical pork cuts were sampled. FFAs and VOCs were extracted and analyzed using gas chromatography-mass spectrometry (GC-MS). Compound identification was based on mass spectral libraries and retention indices. Odor activity values (OAVs) were calculated as the ratio of concentration to odor threshold for key volatiles. Correlation analyses were performed to explore associations between individual FFAs and differentially abundant VOCs.

RESULTS AND DISCUSSION: A total of 35 FFAs and 906 VOCs were identified across the four cuts. The longissimus thoracis (LT) muscle showed a significantly higher proportion of saturated and monounsaturated fatty acids (SFAs and MUFAs) but a lower polyunsaturated fatty acid (PUFA) proportion (p < 0.05). According to odor activity values (OAVs), seven odor‑active compounds differed significantly among cuts, with notably higher contents in the semimembranosus (SMM) muscle. Correlation analysis revealed that several FFAs were closely associated with key VOCs, among which C20:1n9c (cis‑11‑eicosenoic acid) stood out as strongly correlated with multiple characteristic pork aroma volatiles, suggesting its critical role in shaping the overall volatile profile. These findings highlight that FFA composition not only varies by cuts but also differentially contributes to flavor formation, providing a biochemical basis for cut‑specific processing strategies and quality improvement. The results also offer a reference for future studies on flavor modulation and consumer preference alignment.