Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction.

This study explored the evolution of key aroma compounds and their lipid precursors in the lean (LN) and fat (FT) portions of non-smoked bacon during hot air drying. The results showed that the LN portion contained most of the aroma compounds in the bacon (>88%). The volatile content of the FT portion increased as the drying time increased, whereas that of the LN portion reached a maximum within 24 h and then decreased. Based on the highest volatile contents (4889.48 ± 202.06 µg/kg) and sensory scores, 24 h was considered the optimal drying time. For key aroma compounds, hexanal and 2,3-octanedione were derived from free fatty acids and polar lipids. Notably, 1-octen-3-ol was generated only from polar lipids in the FT and LN portions. The 2-undecenal and (E, E)-2,4-decadienal were produced by the oxidation of neutral lipids in the FT portion. Dihydro-5-pentyl-2(3H)-furanone was derived from polar lipids in the LN portion. Altogether, these findings provide theoretical insights into improving the aroma of bacon by optimizing raw material selection and processing methods.