Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage.

During storage, 2-heptanol had a decreasing trend, while the 1-octen-3-ol level tended to increase. 1-Octen-3-ol, derived from lipase-catalyzed reactions and the oxidative decomposition of unsaturated polyunsaturated fatty acids, was an important aroma contributor with a mushroom odor due to its low threshold.

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In addition, the changes of key aroma compounds of DPD at different storage temperatures (25 °C, 4 °C) were explored, and the results demonstrated that the key aroma compounds showed an overall trend of attenuation with the increase in time.

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Linear fitting revealed that 1-octen-3-ol, hexanal, 3-methylthiopropanal, decanal, and 2,5-dimethylpyrazine showed an increasing trend in their contents during storage, while 2-heptanol, (E)-2-octenal, ethyl hexanoate, and dimethyl trisulfide showed a decreasing trend.

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