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Integrated E-nose, GC-MS/GC-IMS, untargeted metabolomics, and high-throughput sequencing reveal mechanisms underlying grade-dependent flavour differentiation in Xuanwei ham
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DOI：10.1016/j.ijfoodmicro.2026.111917.png)
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Abstract
En 中文
• Multi-omics revealed flavour differentiation among Xuanwei ham quality grades. • Grade A was rich in aldehydes and lactones, whereas Grade C accumulated fatty acids. • Meyerozyma and Aspergillus were associated with key flavour compounds. • Amino acid and lipid metabolism form the metabolic basis for quality grades.
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