Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS

Abstract

This study explored the flavor evolution of pre-cooked goose meat during storage, focusing on lipid oxidation's impact on warmed-over flavor (WOF). Using electronic nose, GC-IMS, and SPME-GC–MS to characterize volatile organic compounds (VOCs), 60 VOCs were identified by GC-IMS. SPME-GC–MS and OAV analysis identified 15 key VOCs, with OPLS-DA and VIP analysis highlighting diisobutyl phthalate, 2-octenoic acid, octadecyl alcohol and 1-octeno-3-alcohol as potential indicators of storage time in pre-cooked goose meat. Pearson correlation analysis revealed a strong link between key VOCs and lipid oxidation, especially secondary oxidation and polyunsaturated fatty acids (C24:1, C22:6n3). These findings emphasize the role of lipid oxidation in flavor intensification, providing valuable insights for flavor profiling and oxidation control.