ArticleFoods (Basel, Switzerland)2024
Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 13 citations in OpenAlex.
- Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham.Food chemistry: X · 2026Article
- Comparative studies on physicochemical properties, volatile flavor substances and microbial community of Mianning ham at different altitudes.Frontiers in microbiology · 2025Article
- Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes.Food chemistry: X · 2024Article
- The potential correlation between the succession of microflora and volatile flavor compounds during the production of Zhenba bacon.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
To expound on the correlation between the microorganism communities and the formation of off-odour in Xuanwei ham, the microorganism communities and volatile compounds were investigated in the biceps femoris (BF) and semimembranosus (SM) of Xuanwei ham with different quality grades (normal ham and spoiled ham). The single molecule real-time sequencing showed that differential bacteria and fungi were more varied in normal hams than in spoiled hams. Headspace solid-phase microextraction-gas chromatography (HS-SPME-GC-MS) results indicated that aldehydes and alcohols were significantly higher in spoiled hams than those in normal hams (
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Registered trials
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