Multi-omics profiling delineates reheating-modality-driven flavor divergence in Yuxiang shredded pork

Systematically deconstructing flavor divergence in reheated cuisine is crucial for optimizing its sensory quality. This study pioneeringly integrated multi-omics approaches (E-nose, E-tongue, GC–MS, LC-MS) to systematically compare microwave (MR), steam (SR), and wok stir-frying (WR) reheating modalities against freshly stir-frying Yuxiang Shredded Pork (YSP). Results revealed that freshly stir-frying YSP exhibited 327.4 μg/kg volatile compounds, 18.3–26.7 % higher than reheated groups, with aldehydes, esters, and sulfur compounds as key aroma contributors. WR proved superior for aroma regeneration, restoring key aldehydes like hexanal to 89.4 % of fresh levels. In contrast, SR and MR excelled at preservation, retaining >85 % of crucial sulfur compounds. Non-volatile analysis showed WR uniquely enhanced taste, with a majority of the key differential amino and organic acids reaching their highest levels in this group, while MR accelerated the degradation of key triglycerides. These findings establish reheating-specific flavor optimization guidelines, guiding reheating strategies for flavor preservation in traditional cuisines.