Proteomics analysis provides insights into the formation of volatile organic compounds in Tibetan pork across three cooking methods

Understanding volatile organic compound (VOC) formation is critical for enhancing meat quality. This study employs proteomics analysis, protein and myoglobin oxidation, Schiff base, and Maillard reaction degrees to explore the generation of Strecker- and Maillard-derived VOCs in Tibetan pork subjected to three cooking methods ( sous-vide (SV), pan-frying (PF), and oven-roasting (OR)). Protein oxidation levels and conversion to metmyoglobin significantly increased at PF and OR, while SV exhibited reduced oxidative stress, resulting in lower levels of VOCs. Higher Strecker VOCs were observed in PF due to oil addition, while highest intensity of Schiff base formation occurred in OR, highlighting the formation of lipid-Maillard VOCs. Proteomics analysis further confirmed the roles of lipid-related proteins, myoglobin degradation, pyruvate metabolism, and amino acid metabolism in VOC development under each method. This study provides a comprehensive understanding of VOCs generation, offering insights into how different processing techniques can affect the pork product. • Sous-vide caused lowest protein oxidation via vacuum-packaging. • Pan-frying produced most Strecker aldehydes and pyrazines from added oil. • Roasting boosted lipid-Maillard reactions and Schiff base formation. • Volatiles formation in roasted pork linked to myoglobin iron and oxygen exposure. • Lipid-proteins, pyruvate and amino acids metabolism linked to volatiles formation.