Identification of characteristic flavor profiles and reheat-induced warmed-over flavor production of bone soup-stewed pickled Chinese cabbage

This study aimed to identify the composition of characteristic flavor profile in bone soup-stewed pickled Chinese cabbage (BSS), focusing on the effect of reheating-induced lipid oxidation on the warmed-over flavor (WOF) production. Results revealed that Alanine (Ala) and Asparagine (Asn) were the key flavor amino acids (FAAs), and the percentage of C18:1n9c reached 47.9 %. Eight substances including Benzaldehyde (M), 1-octen-3-ol, and 2-heptanone (D), etc. were identified as the key volatile organic compounds (VOCs) in BSS. Furthermore, six substances including Benzaldehyde (D) and 2-n-pentyl-furan, etc. were found to be associated with WOF after reheating (BSS-R). TG (16:1_18:1_18:1) + NH4 and TG (16:0_18:2_18:3) + NH4 were identified as the main flavor-forming lipids. 104 differential lipids were screened (VIP > 2, <i>P</i> < 0.05), of which PC (16:0_20:5) + H and PC (38:7) + H, were the crucial precursors in WOF formation. This study provides a reference for the mechanism of nutritional quality and flavor formation during thermal processing.