The effect of different heat treatment methods on the content and profile of volatile flavor compounds of pork tenderloin

Flavor is a crucial factor influencing consumer preference. This study systematically evaluated the effects of three thermal treatments—low-temperature long-time cooking (LTLT), poaching (P), and stir-frying (SF)—on volatile flavor compounds (VFCs) in pork tenderloin. A total of 133 distinct VFCs were identified using Solid-phase microextraction-gas chromatography-mass spectrometry, including hydrocarbons, aldehydes, alcohols, esters, ketones, acids, etc., with aldehydes being dominant in flavor. Multivariate analysis combined with odor activity values (OAVs) identified hexanal, nonanal, octanal, 1-octen-3-ol, and heptanal as key VFCs. Pearson correlation analysis revealed that these key VFCs were significantly positively correlated with protein carbonyl content, hydrophobic interactions, disulfide bonds, and β -turns, while negatively correlated with random coils and hydrogen bond content. The molecular docking of hexanal and 1-octen-3-ol respectively with myosin revealed that hydrogen bonds, hydrophobic interactions, and van der Waals forces are the primary driving forces for interactions between proteins and key VFCs. However, the binding sites of myosin with flavor compounds differed under various thermal treatments, indicating that thermal processing can control flavor binding sites by altering the conformation of myofibrillar proteins. This study provides a better understanding of the mechanisms underlying flavor changes in meat during thermal processing. • Evaluates three heat treatments (low-temperature long-time cooking, poaching, stir-frying) on pork flavor compounds. • Identifies key flavor compounds via GC-MS and multivariate statistical analysis. • Reveals flavor-protein interactions using molecular docking and Pearson correlation analysis. • Provides strategies to control meat flavor by targeting protein structural changes.