ArticleFood chemistry: X2026
Elucidating the role of genetic background in shaping the flavor characteristics of Panxian dry-cured ham: A multidimensional approach integrating sensory evaluation, GC-IMS, and GC-MS.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study characterized flavor differences among Panxian dry-cured hams produced from purebred Pingdi pigs (PDZ), Pingdi × Landrace (CBZ), and Pingdi × Duroc (DLK). Quantitative descriptive analysis confirmed significant breed-driven disparities in fatty, mushroom, fruity, and aged aromas despite shared fundamental ham flavor traits. In total, 77 and 58 volatiles were detected by gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry, respectively, with merely nine overlapping compounds, from which multivariate statistical analysis prioritized 24 and 17 candidate discriminatory volatiles. Aroma activity indices and partial least squares regression illustrated potential aroma-active compounds for each group: lipid oxidation-derived aldehydes/alcohols may dominate CBZ's fatty and mushroom aromas; unique esters may contribute to PDZ's floral-fruity aroma; and accumulated ketones may be associated with DLK's intense aged aroma. This work demonstrates that pig genetic background is an important regulator of ham volatile profiles, contributing to quality control in Panxian ham production.
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