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Effects of Different Freezing Methods on the Volatile Flavor Compounds of Shredded Pork with Green Pepper Preprepared Dishes Based on OPLS-DA Model Analysis
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Qiya LIANG1, Yan LIU2, Yang BAI3, Jingfan YANG1, Zhongmin HUANG1, 4, Zhili PAN1, 4, Zhilu AI1, 4, Mengmeng LEI*, 1, 4
Science and Technology of Food Industry | 2026, 47(9) : 342 - 352
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Science and Technology of Food Industry | 2026, 47(9): 342-352
• Analysis and Determination •
Effects of Different Freezing Methods on the Volatile Flavor Compounds of Shredded Pork with Green Pepper Preprepared Dishes Based on OPLS-DA Model Analysis
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Qiya LIANG1, Yan LIU2, Yang BAI3, Jingfan YANG1, Zhongmin HUANG1, 4, Zhili PAN1, 4, Zhilu AI1, 4, Mengmeng LEI*, 1, 4
Affiliations
  • 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
  • 2.Sanquan Foods Co., Ltd., Zhengzhou 450002, China
  • 3.Synear Food (Henan) Co., Ltd., Zhengzhou 450002, China
  • 4.Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, National R & D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Research Center of Cold-Chain Food, Henan Engineering Laboratory for Frozen Noodles, Rice, and Prepared Foods, Zhengzhou 450002, China
Published: 2026-05-01 doi: 10.13386/j.issn1002-0306.2025060030
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This study evaluated the effects of three freezing methods (traditional refrigerator freezing, RF, spiral tunnel freezing, SF, and liquid nitrogen immersion freezing, LF) on the flavor profile of shredded pork with green pepper dishes, using fresh samples as controls. Flavor analysis was performed using an electronic nose (E-nose) combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Multivariate statistical approaches including principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and odor activity value (OAV) calculations were employed to characterize key flavor compounds. The E-nose results showed that the W1W sensor, which detected sulfur compounds, exhibited the strongest response, indicating a high concentration of sulfur-containing volatiles. GC-MS analysis identified 81 volatile compounds, with hexanal and camphene levels increasing significantly after freezing, while benzaldehyde and β-bisabolene decreased significantly (P<0.05). Through OAV and OPLS-DA analyses, 27 flavor-active compounds and 35 treatment-discriminatory volatiles were identified. Ten key compounds with both OAV>1 and variable importance in projection (VIP) >1 were determined to be critical for flavor, including benzaldehyde (almond-like) and 2,5-dimethylpyrazine (meaty and green pepper-like notes). Notably, RF treatment led to accumulation of off-flavor compounds like hexadecane and (Z)-2-decenal, while SF and LF treatments better preserved the fresh-like flavor profile. This study identifies the key flavor compounds in shredded pork with green pepper dishes and provides practical insights for maintaining flavor quality in preprepared foods through optimized freezing processes.

E-nose  /  gas chromatography-mass spectrometry (GC-MS)  /  freezing methods  /  volatile flavor components  /  preprepared dishes
Qiya LIANG, Yan LIU, Yang BAI, Jingfan YANG, Zhongmin HUANG, Zhili PAN, Zhilu AI, Mengmeng LEI. Effects of Different Freezing Methods on the Volatile Flavor Compounds of Shredded Pork with Green Pepper Preprepared Dishes Based on OPLS-DA Model Analysis[J]. Science and Technology of Food Industry, 2026 , 47 (9) : 342 -352 . DOI: 10.13386/j.issn1002-0306.2025060030
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Year 2026 volume 47 Issue 9
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doi: 10.13386/j.issn1002-0306.2025060030
  • Receive Date：2025-06-05
  • Online Date：2026-05-13
  • Published：2026-05-01
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  • Received：2025-06-05
Affiliations
    1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
    2.Sanquan Foods Co., Ltd., Zhengzhou 450002, China
    3.Synear Food (Henan) Co., Ltd., Zhengzhou 450002, China
    4.Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, National R & D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Research Center of Cold-Chain Food, Henan Engineering Laboratory for Frozen Noodles, Rice, and Prepared Foods, Zhengzhou 450002, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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