Revealing the mechanistic correlation between volatile flavor retention and cooking oil fume reduction in stir-fried pork belly.

IF 9.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-09-30 eCollection Date: 2026-10-01 DOI:10.1016/j.fochx.2026.104547

Jingnan Lu, Honglie Ding, Jiajin Sun, Lizhang Wu, Manzi Hu, Kang Xu, Huimin Wang, Xingguang Chen, Kezhou Cai, Baocai Xu

{"title":"Revealing the mechanistic correlation between volatile flavor retention and cooking oil fume reduction in stir-fried pork belly.","authors":"Jingnan Lu, Honglie Ding, Jiajin Sun, Lizhang Wu, Manzi Hu, Kang Xu, Huimin Wang, Xingguang Chen, Kezhou Cai, Baocai Xu","doi":"10.1016/j.fochx.2026.104547","DOIUrl":null,"url":null,"abstract":"The relationship between cooking oil fumes (COFs) control and meat flavor retention remains inadequately elucidated. In this study, an intelligent stir-frying system was employed to systematically investigate the effects of various fume-exhaust configurations on the flavor profile of pork belly and concomitant emissions of COFs. In the closed-exhaust group (CC), a total of 39 volatile compounds were identified, among which 3-methylbutanal, 2-methylbutanal, hexanal, and 2,5-dimethylpyrazine were identified as the key aroma-active components. Meanwhile, the CC group exhibited the most pronounced umami and saltiness characteristics. Nevertheless, the total airborne concentration of aldehydes and ketones in the CC group reached 4868.89 μg/m3, approximately 6.5 times that recorded in the open-exhaust group (OO). Network analysis revealed that fume-derived aldehydes and ketones exhibited both synergistic and competitive interactions with meat-derived volatile flavor compounds. Collectively, these findings provide a basis for achieving an optimal balance between flavor enhancement and effective COFs mitigation.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104547"},"PeriodicalIF":9.2000,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13658858/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2026.104547","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2026/10/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

The relationship between cooking oil fumes (COFs) control and meat flavor retention remains inadequately elucidated. In this study, an intelligent stir-frying system was employed to systematically investigate the effects of various fume-exhaust configurations on the flavor profile of pork belly and concomitant emissions of COFs. In the closed-exhaust group (CC), a total of 39 volatile compounds were identified, among which 3-methylbutanal, 2-methylbutanal, hexanal, and 2,5-dimethylpyrazine were identified as the key aroma-active components. Meanwhile, the CC group exhibited the most pronounced umami and saltiness characteristics. Nevertheless, the total airborne concentration of aldehydes and ketones in the CC group reached 4868.89 μg/m³, approximately 6.5 times that recorded in the open-exhaust group (OO). Network analysis revealed that fume-derived aldehydes and ketones exhibited both synergistic and competitive interactions with meat-derived volatile flavor compounds. Collectively, these findings provide a basis for achieving an optimal balance between flavor enhancement and effective COFs mitigation.

查看原文本刊更多论文

揭示五花肉中挥发性风味保留与烹调油烟减少的机理关系。

烹调油烟（COFs）控制与肉类风味保留之间的关系尚未充分阐明。本研究采用智能炒制系统，系统考察了不同排烟方式对五花肉风味特征及烟气排放的影响。在封闭排气组（CC）中，共鉴定出39种挥发性化合物，其中鉴定出3-甲基丁醛、2-甲基丁醛、己醛和2,5-二甲基吡嗪是关键的芳香活性成分。同时，CC组表现出最明显的鲜味和咸味特征。然而，CC组空气中醛类和酮类的总浓度达到4868.89 μg/m3，约为开放排气组（OO）的6.5倍。网络分析表明，烟衍生的醛类和酮类与肉衍生的挥发性风味化合物既有协同作用，也有竞争作用。总的来说，这些发现为实现风味增强和有效减少COFs之间的最佳平衡提供了基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.