Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC–MS combined with metabolomics

化学 风味 代谢组学 成熟 质谱法 色谱法 气相色谱-质谱法 轨道轨道 气相色谱法 代谢途径 食品科学 生物化学 新陈代谢
作者
Cong Li,Yingling Zou,Guozhou Liao,Zhijie Zheng,Guang‐Hui Chen,Yanru Zhong,Guiying Wang
出处
期刊:Food Chemistry [Elsevier BV]
卷期号:440: 138188-138188 被引量:37
标识
DOI:10.1016/j.foodchem.2023.138188
摘要

To investigate effects of metabolites and volatile compounds on the quality of Nuodeng ham, gas chromatography-mass spectrometry (GC–MS), ultra-high performance liquid chromatography-Q exactive orbitrap-mass spectrometry (UHPLC-QE-MS), and gas chromatography-ion transfer spectroscopy (GC-IMS) were used to analyze the differences of free fatty acids, small molecule metabolites and volatile compounds of Nuodeng ham at different ripening stages (the first, second and third year sample). 40 free fatty acids were detected. 757 and 300 metabolites were detected in positive and negative ion modes, respectively. 48 differential metabolites (VIP ≥ 1.5, P < 0.05) might important components affecting flavor differences of Nuodeng ham. Metabolic pathways revealed that fermenting-ripening of ham was associated with 31 metabolic pathways, among, 19 pathways were significant (Impact > 0.01, P < 0.05). 58 volatile compounds were identified, combined with PCA and PLS-DA, 15 flavor markers were screened out. These findings provide a scientific basis for further research on the flavor formation mechanism of Nuodeng ham.
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