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

• Proper storage helps to improve the flavor of bacon. • 5′-guanosine monophosphate can improve bacon product's flavor. • The key flavor substances can enhance the aroma and taste of bacon. • Some flavor substances can be combined with substitute salt to reduce sodium content. Comprehensive 2D gas chromatography-mass spectrometry (GC × 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 × GC–MS analysis revealed that among 146 volatile compounds 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 degradation 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. [ABSTRACT FROM AUTHOR]