<b>The taste of rebirth: a dual exploration of Wuhuang pork Flavoromics and metabolomics</b>

In this study, metabolomics and flavoromics were used to comprehensively characterize the meat quality indicators, metabolites and flavor compounds of two muscles of Wuhuang pig, a newly recognized local breed in China. The results showed that the pH value of Wuhuang pork was in the range of 5.57-6.17, while the pH of the longissimus dorsi muscle (LDM) decreased rapidly, while that of the psoas major muscle (PMM) remained stable. At the same time, the two meats showed obvious differences in meat color, with a higher L value of LDM, a higher a value of PMM, and a stronger sweetness and citrus flavor of LDM. 2-Propanone, 1-hydroxy; L-valine, ethyl ester; L-leucine, ethyl ester were the main differentiating compounds between the two meats. Phosphatidyl acids, sphingolipids, nucleosides, nucleotides and their analogs were significantly different in the two muscles. Correlation analysis showed that the above metabolites and flavor substances were closely related to pH and meat color. Wuhuang pork has excellent quality traits, unique flavor characteristics and high flavor genetic stability. This study provides a theoretical basis for the research, development and utilization of Wuhuang pork quality.本研究采用代谢组学（metabolomics）与风味组学（flavoromics）技术，对我国新近认定的地方品种乌黄猪的两块肌肉的肉质指标、代谢物及风味化合物进行全面表征。研究结果显示，乌黄猪肉的pH值处于5.57~6.17区间；其中背最长肌（longissimus dorsi muscle, LDM）的pH值快速下降，而腰大肌（psoas major muscle, PMM）的pH值则保持稳定。同时，两块肌肉的肉色也存在显著差异：背最长肌的亮度值（L值）更高，腰大肌的红度值（a值）更高，且背最长肌的甜味与柑橘类风味更为浓郁。1-羟基-2-丙酮、L-缬氨酸乙酯与L-亮氨酸乙酯是区分两块肌肉的主要差异化合物。磷脂酸、鞘脂、核苷、核苷酸及其类似物在两块肌肉中存在显著差异。相关性分析结果表明，上述代谢物与风味物质与pH值及肉色指标密切相关。乌黄猪肉具有优良的品质性状、独特的风味特征与较高的风味遗传稳定性。本研究为乌黄猪肉品质的研究、开发与利用提供了理论依据。