Comparative analysis of flavoromic and metabolomic profiling differences between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork

This research aimed to identify different flavors and metabolites between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork. In this study, the meat quality of RFN and PSE meat was examined, which showed that drip loss, shear force and meat color ( L* value) of PSE meat were markedly higher than those for RFN meat. A total of 1545 flavor compounds were identified in RFN meat and PSE meat, of which 126 had differential abundance between the two types of meat. Furthermore, 19 aroma compounds had ROAV values greater than 1. Metabolomic analysis identified 32 metabolites that had different abundances between RFN and PSE meat. KEGG enrichment analysis of these differential metabolites yielded marked enrichments in 30 signaling pathways including purine metabolism and FoxO signaling pathway. The results of this research identify new perspective into biomarkers flavor compounds and metabolites that differ between RFN and PSE pork. • We conducted flavoromic and metabolomic of RFN and PSE meat. • The 126 differential flavor compounds and 31 differential metabolites were screened. • ROAV values for 19 flavor compounds were greater than 1. • Differential metabolites were enriched in 30 pathways.