Elucidating the volatile flavor compounds and fermentation properties of Guizhou fermented wind dried pork

Abstract This study focused on Guizhou's traditional fermented wind dried pork. Multiple analytical methods were used to understand its properties. High throughput sequencing was used to analyze microbial composition. Gas Chromatography Ion Mobility Mass Spectrometry (GC-IMS) was used to identify flavor compounds. Nutritional content like protein, amino acids, fatty acids, cholesterol, and nitrite were determined by standard biochemical assays. Physicochemical indicators such as saponification value, peroxide value, acid value, and pH were measured by established procedures. The results showed that Acinetobacter sp. HRBLi 16 , Latilactobacillus sakei , Brochothrix thermosphacta , and Pseudomonas fragi were dominant microbes. Nutritional and physicochemical changes included significant increases in saponification value, peroxide value, acid value, protein, amino acid, and fatty acid contents. Cholesterol content and pH decreased significantly, with nitrite below 1 mg/kg. Among 60 volatile flavor compounds in fermented samples, 11 were unidentifiable, including 6 aldehydes, 13 alcohols, 8 esters, 13 ketones, 6 alkanes, 2 heterocycles, and 1 acid. Multivariate interactive Mantel tests and Pearson correlation analysis revealed positive correlations: fatty acid-acid value; amino acid-cholesterol, acid value, peroxide value; protein-saponification value, pH. Also, volatile flavor compounds related to fatty acids, protein, saponification value, and microbial composition related to saponification value, protein, acid value, pH, cholesterol. These findings aid understanding of fermentation induced changes, offering insights for quality control and product development. Graphical Abstract