1H NMR-based small molecular metabolites characterization and free fatty acid composition of Xuanwei ham and Jinhua ham
Year: 2025
Type: article
Abstract: < 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.
Source: Food Chemistry X
Authors: Ruwei Ren, Ling Li, Guiying Wang, Jia Liu, Nannan Zhou, Wen Xun, Yanfei Du, Shuai Tang, Jiayan Tan, Guozhou Liao
Institution: Yunnan Agricultural University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
Award: G2824996212
OpenAlex ID: W4414476033