ArticleFrontiers in microbiology2023
Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study.
Article in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Lacticaseibacillus rhamnosus H7 shapes flavor-associated microbial-metabolic networks in low-nitrite sausages: insights from a multi-omics correlation study.NPJ science of food · 2026Article
- Article
- Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study.Foods (Basel, Switzerland) · 2025Article
- Dynamic Changes in Metabolites and Transformation Pathways in Diqing Tibetan Pig Hams During Fermentation Determined by Widely Targeted Metabolomic Analysis.Foods (Basel, Switzerland) · 2025Article
- Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham.Foods (Basel, Switzerland) · 2025Article
- The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors.Foods (Basel, Switzerland) · 2025Review
- Insights into the Metabolite Differentiation Mechanism Between Chinese Dry-Cured Fatty Ham and Lean Ham Through UPLC-MS/MS-Based Untargeted Metabolomics.Foods (Basel, Switzerland) · 2025Article
- Assisted Fermentation by a ModifiedFood science & nutrition · 2025Article
- The potential correlation between the succession of microflora and volatile flavor compounds during the production of Zhenba bacon.Food chemistry: X · 2024Article
- Spatial profiles of the bacterial microbiota throughout the gastrointestinal tract of dairy goats.Applied microbiology and biotechnology · 2024Article
- Effects of sex on fat deposition through gut microbiota and short-chain fatty acids in weaned pigs.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2024Article
- Insights into the Protein Differentiation Mechanism between Jinhua Fatty Ham and Lean Ham through Label-Free Proteomics.Foods (Basel, Switzerland) · 2023Article
- The regulation of key flavor of traditional fermented food by microbial metabolism: A review.Food chemistry: X · 2023Review
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8 authors.
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Abstract
The physicochemical property, volatile flavor compounds, and microbial community structure of Jinhua fatty ham (FH) and lean ham (LH) were investigated and compared by high-throughput sequencing and HS-GC-IMS. Results showed that FH had higher pH and slightly lighter and yellower color than LH. Meanwhile, 33 volatile flavor compounds were identified from FH and LH, among which LH showed higher abundance of total alcohols and acids, but FH had generally richer aldehydes, ketones, esters, heterocyclic, and sulfur-containing compounds. Moreover, FH and LH did not have significant difference in α-diversity of bacterial community, but LH presented a much lower α-diversity of fungal community than FH. Besides, the dominant microorganisms (relative abundance >2%) in FH were
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