1H NMR-based small molecular metabolites characterization and free fatty acid composition of Xuanwei ham and Jinhua ham
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 materials and processing conditions shape their unique flavors.
Authors
- Jia Liu (ORCID: https://orcid.org/0000-0001-8334-9547)
- Ling Li (ORCID: https://orcid.org/0009-0005-3366-5169)
- Nannan Zhou (ORCID: https://orcid.org/0000-0002-3427-9033)
- Wen Xun (ORCID: https://orcid.org/0000-0001-8986-8356)
- Guozhou Liao (ORCID: https://orcid.org/0000-0003-2793-5837)
- Jin Tan (ORCID: https://orcid.org/0000-0002-3515-7804)
- Yanfei Du (ORCID: https://orcid.org/0009-0008-7473-5129)
- Guiying Wang (ORCID: https://orcid.org/0000-0001-9603-9943)
- Shuai Tang (ORCID: https://orcid.org/0000-0003-0261-5001)
- Ruwei Ren
Institutions
- Yunnan Agricultural University (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2025-09-24
- DOI
- https://doi.org/10.1016/j.fochx.2025.103071
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00