Effect of dietary supplementation with antioxidants and flavouring prototypes based on acorn and olive on the volatile profile of pork.

This study evaluated the impact of dietary supplementation with antioxidants (AO) and flavouring prototypes based on capsicum (CA), acorn (AC), and olive (OL) on the volatile profile of pork. Two trials were conducted. Trial 1 served as a preliminary screening to evaluate samples of longissimus thoracis et lumborum (LTL) of 32 barrows fed with diets containing different levels of CA, AC, and OL. Results showed that dietary treatments significantly affected the abundance of seven volatile compounds, particularly long-chain aldehydes, while the fatty acid profile remained unaffected. Trial 2 consisted of a 2 × 3 × 2 factorial design evaluating AO supplementation (with and without AO), dietary flavouring prototypes (without, AC, and AC + OL), and sex (gilts vs. barrows), where LTL samples from 36 barrows and 36 gilts were evaluated. A total of 59 volatile compounds were identified. AC supplementation resulted in significantly lower levels of long-chain aldehydes and several hydrocarbons. Dietary supplementation with AC + OL showed a significantly higher abundance of (Z)-2-heptenal and 2-n-butylfuran. While antioxidant supplementation had only marginal effects on the volatile profile, barrows showed significantly higher levels of lipid oxidation-derived volatiles, including aldehydes and ketones, compared to gilts. Significant interactions among AO, dietary flavouring prototypes and sex were observed for specific hydrocarbons, especially observed with AC. In conclusion, dietary acorn flavouring prototype supplementation, either alone or with an olive flavouring prototype, has the potential to modulate the volatile profile of pork. Further sensory analysis is required to validate the organoleptic impact of these chemical variations.