Influence of Huangjiu on flavor development in braised pork: A Flavoromics approach

-nose and E-tongue data revealed distinct overall aroma and taste profiles between the control group and the experimental group. Significant differences were observed in the responses of specific electronic nose sensors (W2W, W2S, W1W, W1C, W5S) and taste sensors (bitterness, umami, saltiness). By integrating odor activity value (OAV) analysis with variable importance in projection (VIP) scores, ten volatile compounds were identified as key differential markers distinguishing the two groups. These included (E,E)-2,4-nonadienal, ethanol, nonanal, octanal, heptanal, 1-octen-3-ol, citronellal, hexanal, (E)-2-octenal, and phenylethyl alcohol. Therefore, the deodorizing and aroma-enhancing effect of Huangjiu is manifested in two ways: it prevents the excessive oxidation of lipids that leads to off-odors (such as 1-octen-3-ol and octanal), and it either dissolves and volatilizes off-odor components or directly contributes aromatic compounds with floral and fruity notes-such as phenylethyl alcohol and citronellal-to enrich the overall aroma profile of the braised pork. Further correlation analysis elucidated the underlying relationships. The influence of Huangjiu on the flavor of braised pork was strongly associated with changes in the levels of amino acids and fatty acids, particularly unsaturated fatty acids (UFAs). Specifically, the content of off-odor compounds showed a significant negative correlation with UFA content, whereas the levels of desirable flavor compounds were significantly positively correlated with the content of amino acids such as histidine and glycine.