Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time.

Abstract

Electric roasting is replacing charcoal roasting due to better temperature and smoke control. However, the mechanism on flavor development of electric roasted Tibetan pork remains unclear. This study examined the effects of different electric roasting processes with identical roasted endpoints (150 °C/35 min, 200 °C/20 min, 250 °C/12 min) on chemical reactions and fluorescent AGEs levels in Tibetan pork. The overall flavor and flavor formation pathways were analyzed using E-nose, E-tongue, GC-MS, and LC-MS. High temperature reduced fatty acid (-34.29%) and amino acid (-45.12%) contents and enhanced flavor compounds. Malondialdehyde and glyoxal accelerated Strecker degradation and glycosylation of amino acids under high-temperature short-duration, increasing Strecker aldehydes, pyrazines, and fluorescent AGEs. Shorter roasting times reduced furanone production. This study examined the effects of electric roasting processes on the formation of volatile flavor compounds and harmful products in Tibetan pork from temperature and time, providing insights into optimizing flavor and safety in electric roasted meat.