Abstract
This study explored the key lipid precursors that influence the aroma in the lean portion of bacon by investigating the alterations in volatiles and lipid profiles during boiling of bacon. A total of 19 key aroma compounds were identified, with the highest concentration reached after 20 min of boiling. Lipidomic analysis revealed 1211 distinct lipid molecules, predominantly composed of glycerides and glycerophospholipids. Notably, the triglyceride (TG) (16:0/18:0/18:1) and TG (18:0/18:1/18:1) were assumed to contribute to the retention of aroma compounds. Multivariate statistical analysis identified 569 differentially abundant lipids which serve as biomarkers for distinguishing between various boiling times. Correlation analysis identified 67 lipid molecules that exhibited a high correlation (r < −0.8) with aroma compounds, including 23 TG and 9 phosphatidylethanolamine (PE). Removal of the fat portion from bacon and subsequent prolonged boiling resulted in a notable reduction in the glycerolipid content of the bacon, accompanied by a corresponding decline in the concentration of aroma compounds. Consequently, the application of a suitable processing method can result in an optimal aroma of bacon prior to consumption, and TG and PE play vital roles in the formation of aroma.
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