{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Zhou N"],"funding":["Yunnan Provincial Department of Education Science Research Fund Project","Ministry of Science and Technology of the People&apos;s Republic of China"],"pagination":["103404"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12774757"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["33"],"pubmed_abstract":["The mechanism of ultrasound (US) combined with <i>Litsea pungens Hemsl</i> essential oil (LO) compound coating on Nuodeng ham was investigated at defined power levels, including LO (0 W), L-US (low, 200 W), M-US (middle, 400 W), and H-US (high, 600 W). The differences in color, texture, volatile flavor substances, and metabolic networks among treatment groups were resolved by GC-IMS and UHPLC-QE-MS. The results indicated that both <i>L</i>* and <i>a</i>* values in the LO group were notably higher than those of the control group (CG), whereas the H-US group showed a significant reduction in hardness. The flavor analysis revealed that the compound treatment enhanced the flavor substances, including hexanal and 2-heptanone. A total of 67 differential metabolites were identified, confirming th"],"journal":["Food chemistry: X"],"pubmed_title":["Exploring ultrasound combined with &lt;i&gt;Litsea pungens Hemsl&lt;/i&gt; essential oil compound coating for modulating flavor and metabolites in Nuodeng ham: A multidimensional analysis by UHPLC-QE-MS and GC-IMS."],"pmcid":["PMC12774757"],"funding_grant_id":["2019ZG003"],"pubmed_authors":["Zhou N","Tan J","Liao G","Tang S","Wang G","Du Y","Zhang L","Ren R"],"additional_accession":[]},"is_claimable":false,"name":"Exploring ultrasound combined with &lt;i&gt;Litsea pungens Hemsl&lt;/i&gt; essential oil compound coating for modulating flavor and metabolites in Nuodeng ham: A multidimensional analysis by UHPLC-QE-MS and GC-IMS.","description":"The mechanism of ultrasound (US) combined with <i>Litsea pungens Hemsl</i> essential oil (LO) compound coating on Nuodeng ham was investigated at defined power levels, including LO (0 W), L-US (low, 200 W), M-US (middle, 400 W), and H-US (high, 600 W). The differences in color, texture, volatile flavor substances, and metabolic networks among treatment groups were resolved by GC-IMS and UHPLC-QE-MS. The results indicated that both <i>L</i>* and <i>a</i>* values in the LO group were notably higher than those of the control group (CG), whereas the H-US group showed a significant reduction in hardness. The flavor analysis revealed that the compound treatment enhanced the flavor substances, including hexanal and 2-heptanone. A total of 67 differential metabolites were identified, confirming th","dates":{"release":"2026-01-01T00:00:00Z","publication":"2026 Jan","modification":"2026-06-09T05:31:46.94Z","creation":"2026-06-09T03:06:51.355Z"},"accession":"S-EPMC12774757","cross_references":{"pubmed":["41510135"],"doi":["10.1016/j.fochx.2025.103404"]}}