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

作者：Cairong Jin, Yali Zhou, Yuanxia Wang, Honglin Jiang, Bin Li, Ce Liu, Ji Yang, Xu Si, Yanwei Zhang · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.103124 · 被引用次数：2 · 研究领域：Food Quality and Safety Studies

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, P < 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. • Oleic acid was the major FFA in BSS (bone soup-stewed pickled Chinese cabbage). • Alanine and Asparagine were identified as key FAAs in BSS. • Key volatile organic compounds of BSS included benzaldehyde (M) and seven others. • Water bath reheating was recommended to reduce WOF (warmed-over flavor). • Phosphatidylcholines was the key precursor for the formation of WOF in reheating BSS.