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News|Articles|May 5, 2026

Flavor Profiling of Yuxiang Shredded Pork Using GC-MS and LC-MS Across Cooking Methods

Author(s)John Chasse
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Key Takeaways

  • Integrated E-nose/tongue with GC-MS and LC-MS enabled orthogonal mapping of volatile aroma and nonvolatile metabolite drivers underpinning the dish’s multisensory profile.
  • Ingredient quality and seasoning ratios remain foundational, but thermal history governs reaction pathways generating key odorants via Maillard chemistry, caramelization, and macromolecule breakdown.
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Using gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) alongside sensory tools, researchers showed that different cooking methods systematically alter the chemical compounds—and therefore the flavor profile—of Yuxiang shredded pork.

While the rich flavor of traditional Sichuan dishes comes from complex changes that happen during cooking, it is still not fully understood how modern machines compare to traditional cooking methods in creating those flavors. In response, researchers integrated E-nose/tongue, gas chromatography-mass spectrometry (GC-MS), and liquid chromatography-mass spectrometry (LC-MS) metabolomics to analyze the flavor quality of Yuxiang shredded pork prepared with automatic cooking machine and an induction cooktop and via open-flame cooking. A paper based on their research was published in Food Chemistry.1

How is the Flavor of Yuxiang Shredded Pork Influenced by Ingredients and Cooking Methods?

Yuxiang shredded pork is a well-known Sichuan dish from China that has become popular worldwide. It is famous for its unique “fish-fragrant” flavor, which blends sweet, sour, salty, spicy, savory, and aromatic tastes together.2.3 The final taste of the dish depends a lot on choosing good ingredients and getting the right balance of seasonings. It also develops during cooking as the ingredients interact under heat, triggering natural chemical changes like browning, caramelization, and breakdown of proteins and fats. Together, these processes create the dish’s aromas and deeper flavor compounds.3,4As food production becomes more industrialized, smart tools like automatic cooking machines are being used more often in central kitchens and ready-made meal production. However, because these machines heat food differently from traditional open-flame cooking, the final taste and flavor of dishes can turn out differently.5-7

What Did the Research Reveal?

The study found a wide range of aroma and flavor compounds in the food, with different cooking methods producing different results. The automatic cooking machine boosted fruity and caramel-like notes, induction cooking increased compounds linked to meat flavor, and open-flame cooking enhanced spicy aromas and savory depth. Overall, each method shaped the flavor in its own way depending on how heat was applied, helping explain why the result of various cooking styles taste different.1

“This study,” wrote the authors of the paper,1 “provides a framework for optimizing automated technologies while preserving the sensory characteristics.”

Although this study focused on three representative cooking methods, the researchers believe that future work should incorporate additional automated platforms and vary chef skill levels to further strengthen the generalizability of these findings.1

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References

  1. Wang, X.; Shi, S.; Gong, L. et al. Cooking Mode Shapes Yuxiang Shredded Pork Flavor Signatures: A Comparative Multi-Omics Study. Food Chem. 2026, 516, 149377. DOI: 10.1016/j.foodchem.2026.149377
  2. Ho, C. T.; Li, J.; Kuo. M. C. Flavor Chemistry of Selected Condiments and Spices Used in Chinese Foods; Springer, 1999.
  3. Wang, B.; Wu, W.; Liu, J. et al. Flavor Mystery of Spicy Hot Pot Base: Chemical Understanding of Pungent, Numbing, Umami and Fragrant Characteristics. Trends Food Sci. Technol. 2023, 139, 104137. DOI: 10.1016/j.tifs.2023.104137
  4. Li, Y. C.; Liu, S. Y.; Meng, F. B. et al. Comparative Review and the Recent Progress in Detection Technologies of Meat Product Adulteration. Compr Rev Food Sci Food Saf. 2020, 19 (4), 2256-2296. DOI: 10.1111/1541-4337.12579
  5. Jia, Y.; Hu, L.; Liu, R. et al. Innovations and Challenges in the Production of Prepared Dishes Based on Central Kitchen Engineering: A Review and Future Perspectives. Innov. Food Sci. Emerg. Technol.2024, 91, 103521. DOI: 10.1016/j.ifset.2023.103521
  6. Zhang, M.; Su, R.; Corazzin, M. et al. Lipid Transformation During Postmortem Chilled Aging in Mongolian Sheep Using Lipidomics. Food Chem. 2023, 405 (Pt B), 134882. DOI: 10.1016/j.foodchem.2022.134882
  7. 7.El-Mashad, H.; Pan. Z. Application of Induction Heating in Food Processing and Cooking. Food Eng. Rev.2017, 9, 82-90. DOI: 10.1007/s12393-016-9156-0

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