{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,4]],"date-time":"2026-11-04T12:33:48Z","timestamp":1793795628232,"version":"4.6.1"},"reference-count":48,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2025,10,21]],"date-time":"2025-10-21T00:00:00Z","timestamp":1761004800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"crossref","award":["32172152"],"award-info":[{"award-number":["32172152"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"crossref"}]},{"name":"China Agriculture Research System","award":["CARS-35"],"award-info":[{"award-number":["CARS-35"]}],"id":[{"id":"https:\/\/ror.org\/03p5eky76","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Agricultural Science and Technology Innovation Program of CAAS"},{"DOI":"10.13039\/501100012166","name":"National Key R&D Program of China","doi-asserted-by":"crossref","award":["CAAS-ASTIP-IQSTAP-2024"],"award-info":[{"award-number":["CAAS-ASTIP-IQSTAP-2024"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The volatile organic compounds (VOCs) are the main flavor constituents of different pig breeds, which have positive effects on the quality evaluation of pork. This study aimed to clarify the effects of lipid oxidation on characteristic VOCs in different breeds of pigs. The fatty acid composition and antioxidant characteristics of the Ningxiang (NX) pig, Rongchang (RC) pig, Duroc \u00d7 Wujin (DW) pig, and Duroc \u00d7 Landrace \u00d7 Yorkshire (DLY) pig were determined. The VOCs from these four pig breeds were analyzed by gas chromatography\u2013ion migration spectrometry (GC-IMS) and solid-phase micro-extraction\u2013gas chromatography\u2013olfactory mass spectrometry (SPME-GC-O-MS). A total of 49 volatile compounds were identified by GC-IMS, whereas GC-O-MS detected 97 volatile components, including aldehydes, alcohols, ketones, acids, and esters. Among these, aldehydes and alcohols were the predominant categories. The results showed that RC breed pork had the highest fatty acid content, whereas NX breed pork exhibited the highest antioxidant activity. Among the VOCs from these four pig breeds, tridecanal showed a strong positive correlation with antioxidant capacity (T-AOC) and vitamin E, which was mainly reflected in NX. Furthermore, the key VOCs across the different pig breeds were mainly related to unsaturated fatty acids, such as C20:3n6, C18:1n9c, and C18:2n6c. In conclusion, the antioxidant characteristics of NX pigs are closely associated with their unique volatile flavor profile, while the characteristic flavor compounds across different pig breeds are primarily influenced by the composition and oxidation of unsaturated fatty acids.<\/jats:p>","DOI":"10.3390\/foods14203580","type":"journal-article","created":{"date-parts":[[2025,10,21]],"date-time":"2025-10-21T14:24:02Z","timestamp":1761056642000},"page":"3580","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Exploring the Relationship of Antioxidant Characteristics and Fatty Acids with Volatile Flavor Compounds (VOCs) by GC-IMS and GC-O-MS in Different Breeds of Pigs"],"prefix":"10.3390","volume":"14","author":[{"given":"Xinyuan","family":"Huang","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"},{"name":"Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hui","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoyan","family":"Tang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"},{"name":"Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuhui","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaxuan","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"},{"name":"Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1186\/s12944-018-0860-z","article-title":"Ruminant meat flavor influenced by different factors with special reference to fatty acids","volume":"17","author":"Arshad","year":"2018","journal-title":"Lipids Health Dis."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"599","DOI":"10.1080\/10408390701558126","article-title":"Factors affecting the eating quality of pork","volume":"48","author":"Ngapo","year":"2008","journal-title":"Crit. 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