Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GCxGC-MS and non-targeted metabolomics analyses

Comprehensive 2D gas chromatography-mass spectrometry (GC x GC-MS) and non-targeted metabolomics were employed to investigate the differences in key volatile flavor substances between bacon salted with alternative salt and traditional bacon during storage. The GC x GC-MS analysis revealed that among 146 volatile com-pounds in both types of bacon, alcohol, aldehydes, ketones, phenols, and alkenes were the most abundant. Additionally, non-targeted metabolomics indicated that the changes in amino acids and the oxidation degra-dation of lipids could be the main reasons for the flavor differences among the two kinds of bacon. Furthermore, the acceptability scores of both bacon types showed a general upward trend as the storage time increased, indicating that the metabolic of substances occurring during bacon storage significantly impact its overall quality. By partially substituting sodium chloride with 22% potassium chloride and 11% calcium ascorbate, coupled with appropriate storage conditions, the quality of bacon can be improved.