Exploration of flavor profile and stability of pork skull soup under different high pressure boiling times

To develop a pork skull soup with enhanced flavor and stability, the mechanisms underlying the formation and release of flavor compounds during the boiling process were investigated. The impacts of boiling durations (20, 40, 60, 90, and 120 min) on the color, flavor, and stability of soup were systematically evaluated using e-nose and e-tongue technologies, Gas Chromatography-Mass Spectrometry (GC-MS), solid-phase microextraction (SPME), confocal laser scanning microscopy (CLSM), and sensory evaluations. GC-MS identified 114 volatile compounds, mainly including aldehydes, ketones, alcohols, olefins, and aromatic hydrocarbons. These compounds exhibited a general decreasing trend during high-pressure boiling, stabilizing at 60 min. Furthermore, unsaturated fatty acids, notably oleic, linoleic, and linolenic acids, significantly contributed to the flavor of soup at 60 min ( p < 0.05). The contents of solids, soluble proteins, total sugars, and 5′-adenosine monophosphate (5′-AMP) increased significantly ( p < 0.05). The microstructure of soup exhibited a more uniform oil droplet distribution and balanced particle size/ζ-potential. Conclusively, 60 min of boiling optimized nutritional content, flavor, and stability, giving high acceptability as well as uniformity to the skull soup system. This study offers a theoretical foundation for the production of high-quality pork skull soup. • This study on the flavor and stability of pork skull soup addresses a critical research gap. • Synergistic interaction between 5′-IMP and umami amino acids boosted umami taste in soup. • At 60 min, high protein & triglyceride, plus uniform particles, ensured a stable soup. • Lipid oxidation, degradation, Maillard and Strecker reactions were the main reaction for soup.