Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis

This study employed UPLC-MS/MS and GC-IMS techniques to compare and analyze the lipid metabolites and volatile flavor compounds in raw abdominal muscle (CK), sour video abdominal muscle (SV), steamed abdominal muscle (ST), and oven-cooked abdominal muscle (OC). A total of 42 subclasses and 1230 lipids were identified. Among these, lysophosphatidylethanolamine (LPE) 18:2/0:0, lysophosphatidylcholine (LPC) 18:2/0:0, and triacylglycerol (TG) 16:0_18:1_18:1 enhanced the aroma retention of steamed abdominal muscle, whereas phosphatidylcholine (PC) 16:0_18:2 and phosphatidylethanolamine (PE) P-18:18:18:2 influenced the aroma retention of roasted abdominal muscle. Additionally, 250 differentially abundant metabolites were identified as potential markers for differentiating various cooking methods. Seven compounds were recognized as potential indicators for distinguishing cooking methods: propanal-D, n-pentanal-M, n-pentanal D, butanal-D, 3-methylbutanal, 1-hexanal-M, and 1-hexanal D. Correlation analysis results indicated a significant positive correlation between aldehydes and phospholipid molecules, including PC, PE, LPC, and LPE.