Exploring ultrasound combined with Litsea pungens Hemsl essential oil compound coating for modulating flavor and metabolites in Nuodeng ham: A multidimensional analysis by UHPLC-QE-MS and GC-IMS
Year: 2025
Type: article
Abstract: * 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 that the treatment promoted the accumulation of flavor metabolites through the regulation of amino acid metabolism, TCA cycle, and lipid metabolism. These results provide a theoretical basis for fermented meat processing.
Source: Food Chemistry X
Authors: Nannan Zhou, Lihong Zhang, Guiying Wang, Ruwei Ren, 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
Awards: G2640764653, G702754226
OpenAlex ID: W4417259056