Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis

To investigate the variance in the quality and flavor profiles of bacon from different regions, gas chromatography-ion mobility spectrometry and electronic sensory techniques (including electronic nose and tongue [e-nose and e-tongue, respectively]) were employed for the flavor analysis of the sourced bacon samples. Both the e-nose and e-tongue successfully distinguished the aromas and flavors of different bacon varieties. Additionally, organic sulfides, aromatic benzenes, and short-chain alkanes, were more abundant in different bacon types. Employing GC-IMS technology, identified 52 volatile flavor compounds within diverse bacon samples, culminating in the establishment of a distinct fingerprint for each individual sample. The relative odor activity value identified 1-propene-3-methylthio, 2-heptanone, phenylacetaldehyde, furfuryl methyl sulfide, and 1-octene as the primary contributors to bacon flavor. These flavor substances were the main cause of the differences in bacon flavor in different regions. The interaction of volatile flavor compounds resulted in notable disparities between the odor profiles detected using the e-nose and e-tongue, even among bacon with similar volatile flavor constituents. In addition, the color and texture of the bacon varied significantly. Bacon from HB (Hubei), YN (Yunnan), and CQ (Chongqing) showed darkness in color. Meanwhile, the hardness of bacon from HN (Hunan), HB (Hubei), and SC (Sichuan) was relatively low. These results not only provide theoretical and technical insights for bacon flavor identification and control but also offer a foundation for consumers to make informed choices when purchasing bacon.