
PhD defence
Characterisation and formation mechanisms of aroma-active compounds in Tibetan pork: exploring the relation with precursors and cooking methods
Summary
My PhD research focused on distinguishing a local Chinese plateau-living pig breed, the Tibetan pig, based on its aroma precursor compositions (e.g., fatty acids, free amino acids) and volatile compounds. It investigated the aromas generated under three thermal treatments and explored how these aromas dynamically changed and formed during cooking by integrating omics analyses, such as lipidomics and proteomics.
The research identified n-3 polyunsaturated fatty acids and branched-chain essential amino acids (e.g., leucine, isoleucine) as key precursors for Tibetan pork. Low-temperature methods enhanced the production of aldehyde compounds in cooked Tibetan pork, whereas high-temperature cooking methods promoted the formation of Strecker aldehydes and sulfur-containing compounds. These changes were influenced by the pro-oxidative effects of iron and the oxidation of myoglobin.
This research provided detailed insights into the aroma profiles of high-altitude pork, offering valuable contributions to pork aroma analysis and advancements in animal husbandry practices.