Effects of liuyang Douchi and chopped chili peppers on the flavor of steamed pork belly

This study aims to investigate the impact of auxiliary ingredients on the flavor of steamed pork belly by comparing the sensory attributes and key aroma compounds of five groups: steamed pork belly (SP), with chopped chili peppers (SPC), with Liuyang Douchi (SPD), and with both (SPCD), and raw pork (RP) as a control. The results showed that auxiliary ingredients induced 45.16–50.57 % maximal reduction in “greasy” and “fishy-meaty” flavors intensity of steamed pork belly, and the addition of chopped chili peppers and Liuyang Douchi conferred an intense pungency and sauce, respectively. The reduced off-flavor intensity was attributed to lower concentrations of aldehydes. It might result from auxiliary ingredients inhibiting pork belly fat oxidation, as reflected by a >37.86 % decrease in malondialdehyde content. Moreover, guaiacol, 3-methylbutanoic acid, and diallyl disulfide were identified as the major aroma compounds in the SPCD sample. The first two compounds were derived from Liuyang Douchi, while diallyl disulfide originated from chopped chili peppers. • This reveals auxiliary ingredients' role in flavor formation of steamed pork belly (SP) • Chopped chili peppers added pungency to SP, while Douchi added sauce-like and acidity notes • Auxiliary ingredients decrease aldehydes to reduced off-flavor via fat oxidation inhibition • A total of 9 characteristic compounds from Douchi and 3 from chopped chili peppers collectively contributed to the flavor of SP.