Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature

Precise stir-frying temperature is essential for shaping the flavor characteristics of Pixian broad bean paste (PBBP). This study investigated the effects of different stir-frying temperatures (80, 100, 120, and 140 °C) on volatile and non-volatile compounds in PBBP. Using flavoromics methodologies, 70 aroma compounds and 61 discrete peptides were identified via gas chromatography-ion mobility and ultra-performance liquid chromatography-mass spectrometry, respectively. A significant increase in aldehyde, alcohol, and ketone contents occurred with increasing temperature. Small-molecule peptides and fatty acids levels peaked at 120 °C, whereas the concentrations of organic acids and amino acids increased further with temperature. Orthogonal partial least squares analysis highlighted variations in flavor profiles, which were attributed to 31 volatile compounds and 25 taste compounds, differentially abundant between fried and untreated PBBP. This study demonstrated that flavoromics can effectively analyze and detect variations in both volatile and non-volatile flavor compounds of PBBP across different stir-frying temperatures. • Cooking temperatures impacted flavor compounds in Pixian broad bean paste (PBBP). • Flavoromics revealed 70 aroma compounds and 61 discrete peptides. • Higher temperature increased the amount of aldehyde, alcohol, and ketone. • 31 volatile and 25 taste compounds differed between friend and unfried PBBP.