¹H NMR-based small molecular metabolites characterization and free fatty acid composition of Xuanwei ham and Jinhua ham.

ABSTRACT: Xuanwei ham (XW) and Jinhua ham (JH), two representative Chinese dry-cured hams, exhibit distinct flavor profiles. This study combined ¹H NMR metabolomics and GC-MS to compare their free fatty acid (FFA) compositions and small-molecule metabolites. XW showed higher retention of polyunsaturated fatty acids (PUFAs) and significantly more linoleic acid in subcutaneous fat (+39.29 %, p < 0.05), along with greater oxidative stability. In contrast, JH displayed severe lipid oxidation under high-temperature fermentation, as indicated by a sharp drop in intramuscular PUFA/SFA ratio. NMR revealed higher levels of umami-enhancing metabolites (taurine, glutamate, lysine) in XW. Multivariate analysis confirmed significant metabolic divergence between the hams, highlighting how raw materials and processing conditions shape their unique flavors.

SUBMITTER: Ren R 

PROVIDER: S-EPMC12509130 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature