{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T13:52:37Z","timestamp":1790949157249,"version":"4.1.0"},"reference-count":65,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key R&D Program of China","doi-asserted-by":"publisher","award":["2023YFD2100701"],"award-info":[{"award-number":["2023YFD2100701"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"crossref","award":["32372248"],"award-info":[{"award-number":["32372248"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"crossref","award":["32201945"],"award-info":[{"award-number":["32201945"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"crossref"}]},{"name":"R&D Program of Beijing Municipal Education Commission","award":["KM202310011010"],"award-info":[{"award-number":["KM202310011010"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study aimed to explore the evolution of quality and flavor characteristics of braised pork during the cooking process and clarify the underlying formation mechanisms. Texture analysis revealed that shear force and hardness initially increased during blanching but decreased substantially with an extended stewing time. Low-field NMR indicated a progressive shift in water distribution from immobilized to free states, correlating with cooking loss and tenderness development. GC-MS and E-nose analyses showed significant increases in volatile compound diversity and concentrations, with aldehydes and ketones identified as dominant contributors to the evolving aroma profile. Throughout the processing, an enhancement in protein oxidation and nucleotide degradation was observed. Notably, significant increases were detected in the umami amino acids aspartic acid and glutamic acid, as well as in the umami nucleotide inosine monophosphate (IMP). These changes collectively contributed to the development of the characteristic taste profile. These findings indicate that the superior eating quality evolution and flavor development of braised pork during cooking are governed by the coordinated changes in texture, water distribution, lipid oxidation, and taste-active compounds. The interplay between these factors occurs at different stages of processing, leading to the complex, non-linear enhancement of flavor and texture.<\/jats:p>","DOI":"10.3390\/foods15030503","type":"journal-article","created":{"date-parts":[[2026,2,2]],"date-time":"2026-02-02T15:38:12Z","timestamp":1770046692000},"page":"503","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation"],"prefix":"10.3390","volume":"15","author":[{"given":"Zhuowen","family":"Wang","sequence":"first","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6811-7796","authenticated-orcid":false,"given":"Jinxuan","family":"Cao","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2745-4996","authenticated-orcid":false,"given":"Jinpeng","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuemei","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wendi","family":"Teng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuai","family":"Zhuang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ying","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/S0309-1740(99)00031-5","article-title":"Image Texture Features as Indicators of Beef Tenderness","volume":"53","author":"Li","year":"1999","journal-title":"Meat Sci."},{"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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