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Fat has a great impact on the meat product flavor, which is influenced by cooking time. This study explored the effect of different steaming times on the fat flavor of pork belly. A total of 14 aldehydes, 11 ketones, 6 esters, 4 alcohols, and 1 acid volatile compounds were identified through gas chromatography ion mobility spectrometry (GC–IMS). The relative odor activity value (ROAV) combined with the principal component analysis (PCA) method showed that the aroma of pork belly fat was considerably different under different steaming times. The quantity of key volatile compounds with ROAV ≥ 1, namely, heptanal, ethyl hexanoate, 2‐methylbutanal‐m, 3‐methylbutanal, ethyl acetate, and 2, 3‐butanedione increased considerably in the fat after steaming. The fat gives rise to two key volatile compounds, hexanal‐d and 1‐heptanol, after steaming for 30 min. Similarly, ethyl formate and 3‐hydroxy‐2‐butanone were obtained as the key volatile compounds after steaming for 180 min. Practical applications: Pork belly is the main ingredient of Chinese traditional dishes such as Dongpo's pork and braised pork in brown sauce. When heated for extended periods of time, the high fat content of pork belly gives rise to important precursors that influence the flavor characteristics of these dishes. However, studies comparing the diversities of volatile compounds in pork belly fat exposed to different heating times are sparse. To address this gap in literature, this study identified the flavor components of pork belly fat exposed to different heating times. The data from this study can act as a framework for further flavor research on pork belly products. [ABSTRACT FROM AUTHOR]

Chicken is one of the highest selling meats worldwide. Different cooking methods produce various flavor compounds in cooked chicken, which affect consumers' food choices. In this study, the volatile flavor components of Gushi chicken breast after stewing and air frying were detected using gas chromatography‐ion mobility chromatography (GC‐IMS) and principal component analysis (PCA), and the relative odor activity value (ROAV) was determined using PCA. A total of 43 volatile substances were identified. 3‐(methylthio)propionaldehyde‐M and benzene acetaldehyde can be used as characteristic flavor markers in the air‐fried chicken breast.ethyl acetate, (E)‐2‐octenal‐D, and 2‐ethyl‐1‐hexanol‐D can be used as characteristic flavor markers in the stewed chicken breast. Because these five substances have the most obvious contrast in the fingerprint. The following part describes the specific substances that have mainly contributed to the flavor system in the volatile system obtained by different cooking methods. Finally, the main flavor compounds of the stewed chicken breast were 3‐methylbutanal‐D, octanal‐D, (E)‐2‐nonenal, and other 11 types of compounds (ROAV ≥1). Nine types of compounds (ROAV ≥1), including 3‐methylbutanal‐D, (E)‐2‐nonenal‐M octanal‐M, and hexanal‐M, were the main compounds to characterize the air‐fried chicken breast. Practical applications: GC‐IMS technology combined with the principal component analysis of ROAV can be used to rapidly identify the main flavor substances and the flavor substances having an important role in modifying the overall taste of the sample. It plays a considerably important role in the aroma recombination of substances and can play a role in food processing. [ABSTRACT FROM AUTHOR]