biostudies-literatureZhou NYunnan Provincial Department of Education Science Research Fund ProjectMinistry of Science and Technology of the People's Republic of China103404https://www.ebi.ac.uk/biostudies/studies/S-EPMC12774757biostudies-literatureUnknown33The 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 thFood chemistry: XExploring ultrasound combined with <i>Litsea pungens Hemsl</i> essential oil compound coating for modulating flavor and metabolites in Nuodeng ham: A multidimensional analysis by UHPLC-QE-MS and GC-IMS.PMC127747572019ZG003Zhou NTan JLiao GTang SWang GDu YZhang LRen RfalseExploring ultrasound combined with <i>Litsea pungens Hemsl</i> essential oil compound coating for modulating flavor and metabolites in Nuodeng ham: A multidimensional analysis by UHPLC-QE-MS and GC-IMS.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 th2026-01-01T00:00:00Z2026 Jan2026-06-09T05:31:46.94Z2026-06-09T03:06:51.355ZS-EPMC127747574151013510.1016/j.fochx.2025.103404