Table 2. Analysis of recent studies to identify trends in meat flavor analysis methods

Keywords	Samples	Extraction	Instrument	Analytical method	References
Flavor extraction	Chicken, pork, duck, beef, mutton meat	HS-SPME	GC-MS	Volatile profiling Multivariate analysis (PCA, PLS_DA, OPLS-DA)	Yu et al. (2025)
	Beef, raw ham, baked ham, pork sausage, and chicken meat	HS-SPME	GC-MS	Volatile profiling Multivariate analysis (PCA)	Acquaticci et al. (2024)
	Dry-cured ham	Headspace sorptive extraction, DHE	GC-MS	Volatile profiling Multivariate analysis (PCA)	Segura-Borrego et al. (2023)
	Grilled chicken	DHE, SBSE	GC-O/MS	Volatile profiling, olfactory detection	Ngamchuachit et al. (2020)
	Dry-rendered beef fat	SAFE	GC-MS, GC-O	Odor-active compounds identifying	Yang et al. (2023b)
	Jinhua ham	SAFE, SPME, needle trap	GC–TOF/MS	Odor-active compounds identifying	Liu et al. (2022)
Electronic sensor	Vacuum-packaged chicken meat	Headspace extraction	Electronic nose	Discrimination of freshness	Chotimah et al. (2024)
	Yak jerky	Headspace extraction, aqueous solution	Electronic nose/tongue, GC-IMS	Flavor profiling and discrimination model	Zhou et al. (2024)
	Sauced pork	Headspace extraction, aqueous solution	Electronic nose/tongue, GC-MS, GC-IMS	Discrimination of different regions	Yuan et al. (2024)
Omics technologies	Beef cattle	-	-	Genomics	Arikawa et al. (2024)
	Pork meat	-	-	Transcriptomics	Wang et al. (2024)
	Broiler chicken breast	2% SDS buffer	HPLC-MS/MS	Proteomics	Yang et al. (2023a)
	Beef meat	Acid hydrolysis, SE (cold acetone)	LC-MS/MS	Proteomics	Kim et al. (2021)
	Chicken meat	LLE (chloroform/methanol)	UPLC-ESI-MS	Lipidomics	Zhang et al. (2023a)
	Dry-cured mutton ham	Solvent extraction	UPLC-MS/MS	Lipidomics	Guo et al. (2022)
	Meat exudate	LLE (cold methanol/water)	UHPLC-MS/MS	Metabolomics	Yu et al. (2024)
	Goat meat	LLE (methanol/acetonitrile/water)	UHPLC-Q-Orbitrap-MS	Metabolomics	Jia et al. (2021)
	Aged pork	LLE (methanol/chloroform/water)	GC-TOF/MS	Metabolomics	Tamura et al. (2022)
	Roasted quail meat	SAFE, LLE (chloroform/methanol)	GC-O/MS, HPLC-HRMS	Lipidomics and volatilomics	Liu et al. (2024a)
	Pork cuts	Headspace extraction, LLE (chloroform/methanol)	GC×GC-TOF/MS, LC-MS/MS	VOC, lipidomics and transcriptome	Zhang et al. (2025)
	Xinjiang brown beef	Headspace extraction, SE (methanol)	GC×GC-TOF/MS, LC-MS	Metabolomics and transcriptomics	Ma et al. (2024)
Sensory test	Chicken broth	HS-SPME, SAFE	GC-O/MS	AEDA	Nie et al. (2024)
	Beef flavoring	SPME, DHS, LLE	SGC×GC-O/MS, sensory test	AEDA, OAV	Wang et al. (2022)
	Smoked cured pork meat	SDE	GC-MS, GC-O/MS, sensory test	AEDA, OAV	Pu et al. (2020)

HS-SPME, headspace-solid phase microextraction; DHE, dynamic headspace extraction; SBSE, stir bar sorptive extraction; SAFE, solvent-assisted flavor extraction; SE, solvent extraction; LLE, liquid-liquid extraction; SDE, simultaneous distillation and extraction; GC-MS, gas chromatography-mass spectrometry; GC-O, gas chromatography-olfactometry; GC-TOF/MS, gas chromatography-time of flight-mass spectrometry; GC-IMS, gas chromatography-ion mobility spectrometry; LC-MS, liquid chromatography-mass spectrometry; UPLC-ESI-MS, ultra-performance liquid chromatography-electrospray ionization-mass spectrometry; SGC×GC-O/MS, switchable two-dimensional gas chromatography-olfactometry-mass spectrometry; PCA, principal component analysis; PLS-DA, partial least squares-discriminant analysis; OPLS-DA, orthogonal partial least squares discriminant analysis; AEDA, aroma extract dilution analysis; OAV, odor activity values.