1H NMR-based small molecular metabolites characterization and free fatty acid composition of Xuanwei ham and Jinhua ham

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-23 DOI:10.1016/j.fochx.2025.103071

Ruwei Ren , Ling Li , Guiying Wang , Jia Liu , Nannan Zhou , Wen Xun , Yanfei Du , Shuai Tang , Jiayan Tan , Guozhou Liao

引用次数: 0

Abstract

Xuanwei ham (XW) and Jinhua ham (JH), two representative Chinese dry-cured hams, exhibit distinct flavor profiles. This study combined ¹H 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 %, p < 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.

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宣威火腿和金华火腿的1H nmr小分子代谢物表征及游离脂肪酸组成

宣威火腿（XW）和金华火腿（JH）是中国代表性的两种干腌火腿，具有独特的风味特征。本研究结合1H NMR代谢组学和GC-MS比较了它们的游离脂肪酸（FFA）组成和小分子代谢物。XW显示出更高的多不饱和脂肪酸（PUFAs）保留率和皮下脂肪中显著更多的亚油酸（+ 39.29%,p < 0.05），以及更高的氧化稳定性。相比之下，JH在高温发酵下表现出严重的脂质氧化，肌肉内PUFA/SFA比值急剧下降。核磁共振显示，XW的鲜味增强代谢物（牛磺酸、谷氨酸、赖氨酸）水平较高。多变量分析证实了火腿之间显著的代谢差异，突出了原材料和加工条件如何塑造了它们独特的风味。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.