{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["31"],"submitter":["Ren R"],"pubmed_abstract":["Xuanwei ham (XW) and Jinhua ham (JH), two representative Chinese dry-cured hams, exhibit distinct flavor profiles. This study combined <sup>1</sup>H 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 %, <i>p</i> < 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 ma"],"journal":["Food chemistry: X"],"pagination":["103071"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12509130"],"repository":["biostudies-literature"],"pubmed_title":["&lt;sup&gt;1&lt;/sup&gt;H NMR-based small molecular metabolites characterization and free fatty acid composition of Xuanwei ham and Jinhua ham."],"pmcid":["PMC12509130"],"pubmed_authors":["Liu J","Zhou N","Xun W","Tan J","Liao G","Tang S","Wang G","Du Y","Li L","Ren R"],"additional_accession":[]},"is_claimable":false,"name":"&lt;sup&gt;1&lt;/sup&gt;H NMR-based small molecular metabolites characterization and free fatty acid composition of Xuanwei ham and Jinhua ham.","description":"Xuanwei ham (XW) and Jinhua ham (JH), two representative Chinese dry-cured hams, exhibit distinct flavor profiles. This study combined <sup>1</sup>H 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 %, <i>p</i> < 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 ma","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Oct","modification":"2026-06-04T10:01:32.617Z","creation":"2026-05-08T03:10:38.199Z"},"accession":"S-EPMC12509130","cross_references":{"pubmed":["41080124"],"doi":["10.1016/j.fochx.2025.103071"]}}