Mechanism of microwave reheating on quality and flavor profiles in braised pork: Integrated lipidomics and flavoromics analysis.

This study systematically investigated the effects of microwave, boiling, steaming, and open-flame reheating on the quality and flavor of braised pork using integrated flavoromics and lipidomics approaches. Among the four methods, microwave reheating (MR) best preserved WHC, texture, color, and flavor stability (P < 0.05). Analyses using electronic nose/tongue and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) revealed that MR induced minimal flavor changes, contained the highest levels of volatile flavor compounds (particularly esters), and most closely resembled the original flavor profile. Lipidomics detected 1164 lipid species, with glycerophospholipid and sphingolipid metabolism undergoing significant alterations after reheating. Although MR induced some flavor changes, it was overall the most effective method for preserving the quality of braised pork. These findings provide theoretical guidance for optimizing reheating processes in industrial and household applications of ready-to-eat meat products and offer a scientific framework for integrating traditional cooking with modern food processing technology.